Creamy Lentil and Spinach Stir-Fry with Roasted Chickpeas

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

Creamy Lentil and Spinach Stir-Fry with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stir-Fry with Roasted Chickpeas

Savor this hearty, plant-powered dinner that melds earthy green lentils and tender spinach with crunchy roasted chickpeas and silken tofu, all tossed in a luxuriously creamy cashew sauce. Flavored with a hint of garlic, red onion, and warming cumin, every bite delivers a satisfying and balanced medley of textures and rich flavors.

Try 3 days free, then $12.99 / mo.

NUTRITION

472kcal
Protein
35.3g
Fat
14.7g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Green Lentils (approx. 99g)

2 cups fresh Spinach (raw, approx. 60g)

1/2 cup roasted Chickpeas (approx. 82g)

200g Firm Tofu

1 tbsp Cashew Cream (approx. 15g)

1/4 small Red Onion

2 cloves Garlic

1/2 tsp Ground Cumin

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain your cooked green lentils if needed. Set aside.

  • 2

    Dice the firm tofu into 1-inch cubes. Pat dry with a paper towel.

  • 3

    Rinse the spinach thoroughly and roughly chop if desired.

  • 4

    Finely slice the red onion and mince the garlic cloves.

  • 5

    In a non-stick skillet over medium heat, lightly sauté the red onion and garlic until fragrant (about 2 minutes).

  • 6

    Add the cubed tofu into the skillet and gently stir, cooking until the tofu is lightly golden on the edges.

  • 7

    Mix in the cooked lentils and spinach. Stir until the spinach wilts, about 2-3 minutes.

  • 8

    Sprinkle the ground cumin over the mixture and season with salt and pepper to taste.

  • 9

    Remove the stir-fry from heat. Drizzle in the cashew cream to add a subtle creaminess and gently toss to combine.

  • 10

    Plate the mixture and top with roasted chickpeas for a delightful crunch. Serve warm.

Creamy Lentil and Spinach Stir-Fry with Roasted Chickpeas

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

Creamy Lentil and Spinach Stir-Fry with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stir-Fry with Roasted Chickpeas

Savor this hearty, plant-powered dinner that melds earthy green lentils and tender spinach with crunchy roasted chickpeas and silken tofu, all tossed in a luxuriously creamy cashew sauce. Flavored with a hint of garlic, red onion, and warming cumin, every bite delivers a satisfying and balanced medley of textures and rich flavors.

NUTRITION

472kcal
Protein
35.3g
Fat
14.7g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Green Lentils (approx. 99g)

2 cups fresh Spinach (raw, approx. 60g)

1/2 cup roasted Chickpeas (approx. 82g)

200g Firm Tofu

1 tbsp Cashew Cream (approx. 15g)

1/4 small Red Onion

2 cloves Garlic

1/2 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain your cooked green lentils if needed. Set aside.

  • 2

    Dice the firm tofu into 1-inch cubes. Pat dry with a paper towel.

  • 3

    Rinse the spinach thoroughly and roughly chop if desired.

  • 4

    Finely slice the red onion and mince the garlic cloves.

  • 5

    In a non-stick skillet over medium heat, lightly sauté the red onion and garlic until fragrant (about 2 minutes).

  • 6

    Add the cubed tofu into the skillet and gently stir, cooking until the tofu is lightly golden on the edges.

  • 7

    Mix in the cooked lentils and spinach. Stir until the spinach wilts, about 2-3 minutes.

  • 8

    Sprinkle the ground cumin over the mixture and season with salt and pepper to taste.

  • 9

    Remove the stir-fry from heat. Drizzle in the cashew cream to add a subtle creaminess and gently toss to combine.

  • 10

    Plate the mixture and top with roasted chickpeas for a delightful crunch. Serve warm.