Creamy Lentil and Chickpea Stew with Spinach

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

Creamy Lentil and Chickpea Stew with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach

Enjoy a hearty and comforting vegetarian stew that blends the creamy texture of lentils and tofu with the satisfying bite of chickpeas and fresh spinach. This stew is enriched with aromatic garlic, onion, and diced tomatoes, simmered in vegetable broth and finished with a drizzle of olive oil for a luscious flavor. Perfect for a warm dinner that celebrates wholesome, plant-based ingredients with a creamy twist.

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NUTRITION

543kcal
Protein
37.7g
Fat
10g
Carbs
82.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Chickpeas (82g)

100g Firm Tofu

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (120g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the chopped small onion and minced garlic; sauté until softened and fragrant, about 3-4 minutes.

  • 3

    Stir in the cooked lentils, cooked chickpeas, and cubed firm tofu. Allow them to warm through for 2 minutes.

  • 4

    Mix in the diced tomatoes and vegetable broth. Season with a pinch each of salt, pepper, cumin, and turmeric to taste.

  • 5

    Bring the mixture to a simmer and let it cook for 8-10 minutes so that the flavors meld.

  • 6

    Fold in the fresh spinach and continue to simmer until the spinach wilts, about 2 more minutes.

  • 7

    Taste and adjust seasoning if needed before serving the warm, creamy stew.

Creamy Lentil and Chickpea Stew with Spinach

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

Creamy Lentil and Chickpea Stew with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach

Enjoy a hearty and comforting vegetarian stew that blends the creamy texture of lentils and tofu with the satisfying bite of chickpeas and fresh spinach. This stew is enriched with aromatic garlic, onion, and diced tomatoes, simmered in vegetable broth and finished with a drizzle of olive oil for a luscious flavor. Perfect for a warm dinner that celebrates wholesome, plant-based ingredients with a creamy twist.

NUTRITION

543kcal
Protein
37.7g
Fat
10g
Carbs
82.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Chickpeas (82g)

100g Firm Tofu

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (120g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the chopped small onion and minced garlic; sauté until softened and fragrant, about 3-4 minutes.

  • 3

    Stir in the cooked lentils, cooked chickpeas, and cubed firm tofu. Allow them to warm through for 2 minutes.

  • 4

    Mix in the diced tomatoes and vegetable broth. Season with a pinch each of salt, pepper, cumin, and turmeric to taste.

  • 5

    Bring the mixture to a simmer and let it cook for 8-10 minutes so that the flavors meld.

  • 6

    Fold in the fresh spinach and continue to simmer until the spinach wilts, about 2 more minutes.

  • 7

    Taste and adjust seasoning if needed before serving the warm, creamy stew.