YOUR SOLIN GENERATED RECIPE
Hearty Spiced Red Lentil Stew
A warm and comforting red lentil stew enlivened with aromatic spices, vegetables, and protein-rich additions. This hearty bowl features tender red lentils, creamy tofu, and robust chickpeas simmered with carrots, celery, and tomatoes, finished with a hint of olive oil and fresh spinach to brighten every spoonful.
INGREDIENTS
1/2 cup cooked red lentils (approx 100g)
1/2 cup cooked chickpeas (approx 82g)
100g firm tofu
1 medium carrot (approx 61g)
1 celery stalk (approx 40g)
1 small onion (approx 70g)
2 cloves garlic (approx 6g)
1 cup canned diced tomatoes (approx 240g)
1 cup vegetable broth (approx 240g)
1 cup cooked spinach (approx 180g)
1 teaspoon olive oil (approx 5g)
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon turmeric powder
Salt and pepper to taste
PREPARATION
Rinse the red lentils and place them in a pot with the vegetable broth. Bring to a simmer.
Dice the carrot, celery, and onion. Mince the garlic.
In a separate pan, heat the olive oil over medium heat. Sauté the diced onion, carrot, celery, and garlic for 3-4 minutes until they begin to soften.
Add the cumin, smoked paprika, and turmeric to the vegetables and stir well to release their aroma.
Pour the sautéed vegetables into the pot with the simmering lentils. Add the canned diced tomatoes.
Dice the firm tofu into cubes and add them to the stew along with the chickpeas. Allow the stew to simmer for an additional 10-15 minutes, stirring occasionally.
Just before serving, fold in the cooked spinach and season with salt and pepper to taste.
Ladle the hearty spiced red lentil stew into bowls and enjoy warm.