Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

Enjoy a warm and hearty bowl of Creamy Spiced Red Lentil Stew, where velvety red lentils and tender chickpeas come together with a medley of aromatic spices. Infused with hints of cumin, turmeric, and smoked paprika, the stew is enriched with a splash of light coconut milk and finished with a cooling dollop of nonfat Greek yogurt. Perfect as a filling breakfast, lunch, or dinner, this dish offers a satisfying balance of creaminess and spice with every spoonful.

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NUTRITION

633kcal
Protein
41.1g
Fat
9.2g
Carbs
98.8g

SERVINGS

1 serving

INGREDIENTS

80g dried red lentils

80g canned chickpeas, drained

1 small onion

1 medium carrot

2 garlic cloves

1/2 cup diced tomatoes (canned, no salt)

1 cup low sodium vegetable broth

1/4 cup light coconut milk

100g nonfat plain Greek yogurt (for topping)

1 tsp ground cumin

1 tsp ground turmeric

1 tsp smoked paprika

1/2 tsp ground coriander

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the dried red lentils under cold water and set aside.

  • 2

    Dice the small onion and medium carrot, and mince the garlic cloves.

  • 3

    In a large pot, heat a small amount of water or broth over medium heat. Sauté the onion, carrot, and garlic until they soften, about 3-4 minutes.

  • 4

    Add the ground cumin, turmeric, smoked paprika, and ground coriander, stirring for about 30 seconds until fragrant.

  • 5

    Stir in the rinsed red lentils, drained chickpeas, and diced tomatoes.

  • 6

    Pour in the low sodium vegetable broth and light coconut milk. Bring the mixture to a simmer.

  • 7

    Cover the pot and let it cook on low-medium heat for 20-25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.

  • 8

    Season with salt and pepper to taste.

  • 9

    Ladle the stew into a bowl and top with a dollop of nonfat plain Greek yogurt before serving.

Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

Enjoy a warm and hearty bowl of Creamy Spiced Red Lentil Stew, where velvety red lentils and tender chickpeas come together with a medley of aromatic spices. Infused with hints of cumin, turmeric, and smoked paprika, the stew is enriched with a splash of light coconut milk and finished with a cooling dollop of nonfat Greek yogurt. Perfect as a filling breakfast, lunch, or dinner, this dish offers a satisfying balance of creaminess and spice with every spoonful.

NUTRITION

633kcal
Protein
41.1g
Fat
9.2g
Carbs
98.8g

SERVINGS

1 serving

INGREDIENTS

80g dried red lentils

80g canned chickpeas, drained

1 small onion

1 medium carrot

2 garlic cloves

1/2 cup diced tomatoes (canned, no salt)

1 cup low sodium vegetable broth

1/4 cup light coconut milk

100g nonfat plain Greek yogurt (for topping)

1 tsp ground cumin

1 tsp ground turmeric

1 tsp smoked paprika

1/2 tsp ground coriander

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the dried red lentils under cold water and set aside.

  • 2

    Dice the small onion and medium carrot, and mince the garlic cloves.

  • 3

    In a large pot, heat a small amount of water or broth over medium heat. Sauté the onion, carrot, and garlic until they soften, about 3-4 minutes.

  • 4

    Add the ground cumin, turmeric, smoked paprika, and ground coriander, stirring for about 30 seconds until fragrant.

  • 5

    Stir in the rinsed red lentils, drained chickpeas, and diced tomatoes.

  • 6

    Pour in the low sodium vegetable broth and light coconut milk. Bring the mixture to a simmer.

  • 7

    Cover the pot and let it cook on low-medium heat for 20-25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.

  • 8

    Season with salt and pepper to taste.

  • 9

    Ladle the stew into a bowl and top with a dollop of nonfat plain Greek yogurt before serving.