Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

Enjoy a hearty and comforting plant-based stew loaded with tender lentils, chickpeas, and vibrant leafy greens, all brightened with fresh tomatoes and a boost of nutrition from hemp seeds and nutritional yeast. This stew is warming, savory, and perfectly balanced to fuel your evenings with wholesome goodness.

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NUTRITION

622kcal
Protein
39.7g
Fat
14.5g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry red lentils (50g)

2/3 cup cooked chickpeas (approx. 110g)

2 cups raw spinach (60g)

1 cup diced tomatoes (180g)

1 tbsp hemp seeds (10g)

2 tbsp nutritional yeast (16g)

1 medium onion (110g)

2 cloves garlic (6g)

2 cups vegetable broth (480g)

2 tsp olive oil (9g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cool water and set aside.

  • 2

    Finely chop the onion and mince the garlic.

  • 3

    In a large saucepan, heat the olive oil over medium heat. Sauté the chopped onion until it turns translucent, about 3-4 minutes. Add the garlic and cook for another minute.

  • 4

    Add the rinsed lentils and diced tomatoes to the pan, stirring well to combine with the onions and garlic.

  • 5

    Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 15 minutes, or until the lentils begin to soften.

  • 6

    Stir in the cooked chickpeas and raw spinach. Continue to simmer for an additional 5 minutes, allowing the spinach to wilt but retain its vibrant color.

  • 7

    Season the stew with salt and pepper to taste.

  • 8

    Remove the pan from heat. Stir in the nutritional yeast and mix well.

  • 9

    Ladle the stew into bowls and sprinkle the hemp seeds on top just before serving for a nutty finish.

Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

Enjoy a hearty and comforting plant-based stew loaded with tender lentils, chickpeas, and vibrant leafy greens, all brightened with fresh tomatoes and a boost of nutrition from hemp seeds and nutritional yeast. This stew is warming, savory, and perfectly balanced to fuel your evenings with wholesome goodness.

NUTRITION

622kcal
Protein
39.7g
Fat
14.5g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry red lentils (50g)

2/3 cup cooked chickpeas (approx. 110g)

2 cups raw spinach (60g)

1 cup diced tomatoes (180g)

1 tbsp hemp seeds (10g)

2 tbsp nutritional yeast (16g)

1 medium onion (110g)

2 cloves garlic (6g)

2 cups vegetable broth (480g)

2 tsp olive oil (9g)

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cool water and set aside.

  • 2

    Finely chop the onion and mince the garlic.

  • 3

    In a large saucepan, heat the olive oil over medium heat. Sauté the chopped onion until it turns translucent, about 3-4 minutes. Add the garlic and cook for another minute.

  • 4

    Add the rinsed lentils and diced tomatoes to the pan, stirring well to combine with the onions and garlic.

  • 5

    Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 15 minutes, or until the lentils begin to soften.

  • 6

    Stir in the cooked chickpeas and raw spinach. Continue to simmer for an additional 5 minutes, allowing the spinach to wilt but retain its vibrant color.

  • 7

    Season the stew with salt and pepper to taste.

  • 8

    Remove the pan from heat. Stir in the nutritional yeast and mix well.

  • 9

    Ladle the stew into bowls and sprinkle the hemp seeds on top just before serving for a nutty finish.