Lentil and Chickpea Stew with Leafy Greens

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

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Leafy Greens

A hearty and comforting vegetarian stew that brings together tender brown lentils, chickpeas, and silky tofu in a savory blend of diced tomatoes, fresh spinach, and aromatic garlic simmered in vegetable broth. Enjoy this wholesome dish that warms you from the inside out.

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NUTRITION

432kcal
Protein
33.9g
Fat
6.6g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Lentils (198g)

1/3 cup cooked Chickpeas (54g)

100g Firm Tofu

1 cup raw Spinach (30g)

1/2 cup diced Tomatoes (124g)

1 clove minced Garlic

1 cup Vegetable Broth (240g)

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PREPARATION

  • 1

    Rinse the lentils and chickpeas if needed, and set aside the tofu cut into bite-sized cubes.

  • 2

    In a medium saucepan, heat a splash of water or a tiny drizzle of oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.

  • 3

    Add the vegetable broth and diced tomatoes to the pan, stirring to combine.

  • 4

    Stir in the cooked lentils and chickpeas, then bring the mixture to a gentle simmer.

  • 5

    Add the tofu cubes and let the stew simmer for 5 minutes to allow the flavors to meld.

  • 6

    Fold in the raw spinach and simmer for an additional 2 minutes until the spinach wilts.

  • 7

    Season with salt and pepper to taste, then serve warm.

Lentil and Chickpea Stew with Leafy Greens

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

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Leafy Greens

A hearty and comforting vegetarian stew that brings together tender brown lentils, chickpeas, and silky tofu in a savory blend of diced tomatoes, fresh spinach, and aromatic garlic simmered in vegetable broth. Enjoy this wholesome dish that warms you from the inside out.

NUTRITION

432kcal
Protein
33.9g
Fat
6.6g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Lentils (198g)

1/3 cup cooked Chickpeas (54g)

100g Firm Tofu

1 cup raw Spinach (30g)

1/2 cup diced Tomatoes (124g)

1 clove minced Garlic

1 cup Vegetable Broth (240g)

PREPARATION

  • 1

    Rinse the lentils and chickpeas if needed, and set aside the tofu cut into bite-sized cubes.

  • 2

    In a medium saucepan, heat a splash of water or a tiny drizzle of oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.

  • 3

    Add the vegetable broth and diced tomatoes to the pan, stirring to combine.

  • 4

    Stir in the cooked lentils and chickpeas, then bring the mixture to a gentle simmer.

  • 5

    Add the tofu cubes and let the stew simmer for 5 minutes to allow the flavors to meld.

  • 6

    Fold in the raw spinach and simmer for an additional 2 minutes until the spinach wilts.

  • 7

    Season with salt and pepper to taste, then serve warm.