YOUR SOLIN GENERATED RECIPE
Hearty Spiced Red Lentil Stew
Savor a comforting bowl of red lentil stew bursting with warm spices, tender vegetables, and hearty plant-based proteins. A nourishing meal that delights the senses with every spoonful, merging the earthiness of lentils and chickpeas with the gentle creaminess of tofu and the aromatic allure of cumin, turmeric, and smoked paprika.
INGREDIENTS
50 grams Red Lentils
½ cup Cooked Chickpeas (approx. 125g)
100 grams Extra-Firm Tofu
50 grams Yellow Onion
1 small Carrot (approx. 50g)
½ cup Diced Tomatoes (approx. 120g)
1 cup Spinach
2 cloves Garlic
1 tsp Ground Cumin
1 tsp Smoked Paprika
1 tsp Turmeric
Salt & Pepper to taste
PREPARATION
Rinse the red lentils under cold water and set aside.
Heat a large pot over medium heat. Add a splash of water or a light spray of oil and sauté the chopped onion and minced garlic until translucent.
Add the diced carrot to the pot and sauté for another 3-4 minutes until slightly softened.
Stir in the red lentils, cooked chickpeas, and diced tomatoes to combine well.
Sprinkle in the ground cumin, smoked paprika, turmeric, salt, and pepper. Stir to coat the vegetables and lentils evenly with the spices.
Pour in about 1.5 cups of water (or vegetable broth for extra flavor) and bring the mixture to a simmer.
Allow the stew to simmer for about 15-20 minutes, stirring occasionally, until the lentils are tender and the stew has thickened slightly.
Cube the extra-firm tofu and gently stir it into the stew. Let it heat through for an additional 5 minutes.
In the final minute, fold in the fresh spinach until just wilted.
Taste and adjust the seasoning if necessary, then serve warm.