YOUR SOLIN GENERATED RECIPE
Silky Lentil and Quinoa Stew with Spinach
Enjoy a comforting bowl of silky stew where earthy red lentils and nutty quinoa meld with tender tofu, delicate egg whites, and fresh spinach. A medley of diced tomato, onion, and garlic in a light vegetable broth creates a vibrant, nourishing dish that satisfies both in flavor and nutrition.
INGREDIENTS
55g dry red lentils
20g dry quinoa
100g firm tofu
2 egg whites
100g diced tomato
50g chopped onion
50g fresh spinach
1 garlic clove
1 cup low-sodium vegetable broth
1 teaspoon olive oil
PREPARATION
Rinse the dry red lentils and quinoa under cold water. Set aside.
In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion softens and becomes translucent.
Add the rinsed lentils and quinoa to the pot, stirring them with the onions and garlic for about a minute to toast lightly.
Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes, stirring occasionally.
Crumble the firm tofu into small cubes and gently add it to the stew. Continue to simmer for an additional 5 minutes.
Pour the egg whites into the simmering stew slowly while stirring continuously; this will create silky strands as they cook.
Mix in the diced tomato and fresh spinach, and season with your preferred herbs and spices. Let the stew simmer for another 2-3 minutes until the spinach wilts and all flavors meld together.
Taste and adjust seasoning if needed, then serve hot.