Creamy Red Lentil and Spinach Stew

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

Creamy Red Lentil and Spinach Stew

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil and Spinach Stew

Enjoy a hearty, creamy stew that's both comforting and nutrient-packed. Red lentils simmer with aromatic vegetables and spices, then finished with a dollop of nonfat Greek yogurt and fresh spinach to create a pleasantly tangy, velvety texture that's perfect for any time of day.

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NUTRITION

534kcal
Protein
39.9g
Fat
8.1g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils (dry)

100g Nonfat Greek Yogurt

2 cups Fresh Spinach

1/2 cup Diced Tomatoes (canned)

1 cup Vegetable Broth

1/4 medium Onion (sliced)

1 clove Garlic

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a medium pot, heat olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Add the cumin and turmeric to the pot, stirring briefly to release their aromas.

  • 4

    Pour in the vegetable broth, diced tomatoes, and red lentils. Bring the mixture to a boil, then reduce the heat to a simmer.

  • 5

    Simmer for about 20-25 minutes, or until the lentils are soft and have started to break down, stirring occasionally.

  • 6

    Stir in the fresh spinach and cook for an additional 2-3 minutes until the spinach wilts.

  • 7

    Remove the pot from heat and gently stir in the nonfat Greek yogurt to add creaminess.

  • 8

    Season with salt and pepper to taste, then serve hot.

Creamy Red Lentil and Spinach Stew

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

Creamy Red Lentil and Spinach Stew

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil and Spinach Stew

Enjoy a hearty, creamy stew that's both comforting and nutrient-packed. Red lentils simmer with aromatic vegetables and spices, then finished with a dollop of nonfat Greek yogurt and fresh spinach to create a pleasantly tangy, velvety texture that's perfect for any time of day.

NUTRITION

534kcal
Protein
39.9g
Fat
8.1g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils (dry)

100g Nonfat Greek Yogurt

2 cups Fresh Spinach

1/2 cup Diced Tomatoes (canned)

1 cup Vegetable Broth

1/4 medium Onion (sliced)

1 clove Garlic

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a medium pot, heat olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Add the cumin and turmeric to the pot, stirring briefly to release their aromas.

  • 4

    Pour in the vegetable broth, diced tomatoes, and red lentils. Bring the mixture to a boil, then reduce the heat to a simmer.

  • 5

    Simmer for about 20-25 minutes, or until the lentils are soft and have started to break down, stirring occasionally.

  • 6

    Stir in the fresh spinach and cook for an additional 2-3 minutes until the spinach wilts.

  • 7

    Remove the pot from heat and gently stir in the nonfat Greek yogurt to add creaminess.

  • 8

    Season with salt and pepper to taste, then serve hot.