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 comforting bowl of creamy, spiced red lentil stew that's both satisfying and vibrant. This dish combines the earthiness of red lentils with hearty chickpeas, a hint of tropical coconut, and the brightness of tomatoes and spinach — all gently simmered with warming spices. It's a nourishing meal perfect for breakfast, lunch, or dinner.

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NUTRITION

587kcal
Protein
37.5g
Fat
9.6g
Carbs
95.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils

2/3 cup cooked chickpeas

1/3 cup light coconut milk

1 cup diced tomatoes

1 cup fresh spinach

1/4 medium onion, diced

2 cloves garlic, minced

1/4 cup nonfat Greek yogurt

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp smoked paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium saucepan, lightly sauté the diced onion and minced garlic over medium heat until softened.

  • 3

    Add the rinsed lentils and cooked chickpeas to the saucepan along with the diced tomatoes and light coconut milk.

  • 4

    Sprinkle in the ground cumin, turmeric, smoked paprika, salt, and pepper. Stir well to combine.

  • 5

    Add enough water to just cover the ingredients, bring the mixture to a simmer, and let it cook for about 20 minutes until the lentils are tender and the flavors meld.

  • 6

    Stir in the fresh spinach until just wilted, then remove the pot from heat.

  • 7

    Swirl in the nonfat Greek yogurt for extra creaminess, adjust the seasoning if needed, and serve hot.

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 comforting bowl of creamy, spiced red lentil stew that's both satisfying and vibrant. This dish combines the earthiness of red lentils with hearty chickpeas, a hint of tropical coconut, and the brightness of tomatoes and spinach — all gently simmered with warming spices. It's a nourishing meal perfect for breakfast, lunch, or dinner.

NUTRITION

587kcal
Protein
37.5g
Fat
9.6g
Carbs
95.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils

2/3 cup cooked chickpeas

1/3 cup light coconut milk

1 cup diced tomatoes

1 cup fresh spinach

1/4 medium onion, diced

2 cloves garlic, minced

1/4 cup nonfat Greek yogurt

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp smoked paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium saucepan, lightly sauté the diced onion and minced garlic over medium heat until softened.

  • 3

    Add the rinsed lentils and cooked chickpeas to the saucepan along with the diced tomatoes and light coconut milk.

  • 4

    Sprinkle in the ground cumin, turmeric, smoked paprika, salt, and pepper. Stir well to combine.

  • 5

    Add enough water to just cover the ingredients, bring the mixture to a simmer, and let it cook for about 20 minutes until the lentils are tender and the flavors meld.

  • 6

    Stir in the fresh spinach until just wilted, then remove the pot from heat.

  • 7

    Swirl in the nonfat Greek yogurt for extra creaminess, adjust the seasoning if needed, and serve hot.