Chickpea and Lentil Stew with Greek Yogurt

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

Chickpea and Lentil Stew with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Chickpea and Lentil Stew with Greek Yogurt

Savor a hearty, warm stew featuring tender chickpeas and lentils simmered with aromatic tomatoes, onions, and spices, then topped with a cool, creamy swirl of nonfat Greek yogurt and delicate poached egg whites. This dish offers comforting textures and a subtle tang from the yogurt, perfectly balanced with the earthy flavor of legumes.

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NUTRITION

352kcal
Protein
37.1g
Fat
2.9g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

50g Chickpeas (cooked, drained)

50g Lentils (cooked)

200g Nonfat Greek Yogurt

60g Egg Whites

100g Diced Tomatoes

50g Chopped Onion

100ml Vegetable Broth

1 clove Garlic (minced)

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a small pot over medium heat and add the chopped onion and minced garlic. Sauté until translucent and aromatic.

  • 2

    Stir in the diced tomatoes, vegetable broth, ground cumin, and ground turmeric. Let the mixture simmer for 3-4 minutes to meld the flavors.

  • 3

    Add the cooked chickpeas and lentils to the pot. Season with salt and pepper, and allow the stew to simmer gently for another 5 minutes.

  • 4

    Meanwhile, in a separate small pan, gently heat the egg whites until just set, forming a soft curd. Alternatively, poach them in simmering water for a delicate texture.

  • 5

    Ladle the hot stew into a bowl and swirl in the nonfat Greek yogurt to create a creamy finish.

  • 6

    Top the dish with the cooked egg whites and garnish with a dash of freshly ground black pepper. Serve warm and enjoy the comforting flavors.

Chickpea and Lentil Stew with Greek Yogurt

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

Chickpea and Lentil Stew with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Chickpea and Lentil Stew with Greek Yogurt

Savor a hearty, warm stew featuring tender chickpeas and lentils simmered with aromatic tomatoes, onions, and spices, then topped with a cool, creamy swirl of nonfat Greek yogurt and delicate poached egg whites. This dish offers comforting textures and a subtle tang from the yogurt, perfectly balanced with the earthy flavor of legumes.

NUTRITION

352kcal
Protein
37.1g
Fat
2.9g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

50g Chickpeas (cooked, drained)

50g Lentils (cooked)

200g Nonfat Greek Yogurt

60g Egg Whites

100g Diced Tomatoes

50g Chopped Onion

100ml Vegetable Broth

1 clove Garlic (minced)

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a small pot over medium heat and add the chopped onion and minced garlic. Sauté until translucent and aromatic.

  • 2

    Stir in the diced tomatoes, vegetable broth, ground cumin, and ground turmeric. Let the mixture simmer for 3-4 minutes to meld the flavors.

  • 3

    Add the cooked chickpeas and lentils to the pot. Season with salt and pepper, and allow the stew to simmer gently for another 5 minutes.

  • 4

    Meanwhile, in a separate small pan, gently heat the egg whites until just set, forming a soft curd. Alternatively, poach them in simmering water for a delicate texture.

  • 5

    Ladle the hot stew into a bowl and swirl in the nonfat Greek yogurt to create a creamy finish.

  • 6

    Top the dish with the cooked egg whites and garnish with a dash of freshly ground black pepper. Serve warm and enjoy the comforting flavors.