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

A hearty red lentil and chickpea stew simmered with warm spices and fresh spinach, finished with a dollop of cool Greek yogurt for a velvety finish.

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NUTRITION

509kcal
Protein
41.4g
Fat
3.5g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

0.4 cup dry Red Lentils

0.4 cup cooked Chickpeas

0.6 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

0.25 cup diced Yellow Onion

1 cup low-sodium Vegetable Broth

1 clove minced Garlic

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PREPARATION

  • 1

    Sauté the diced onion and minced garlic in a large pot with two tablespoons of the vegetable broth over medium heat until the onion is translucent.

  • 2

    Stir in the dry red lentils and cooked chickpeas, then pour in the remaining vegetable broth.

  • 3

    Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are tender and have absorbed most of the broth.

  • 4

    Add the fresh spinach to the pot and stir for 1 minute until the leaves are just wilted.

  • 5

    Remove the pot from the heat and allow it to cool slightly for one minute.

  • 6

    Stir in the non-fat Greek yogurt until the stew is creamy and well combined.

  • 7

    Season with a pinch of salt, black pepper, and optional spices like turmeric or cumin before serving warm.

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

A hearty red lentil and chickpea stew simmered with warm spices and fresh spinach, finished with a dollop of cool Greek yogurt for a velvety finish.

NUTRITION

509kcal
Protein
41.4g
Fat
3.5g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

0.4 cup dry Red Lentils

0.4 cup cooked Chickpeas

0.6 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

0.25 cup diced Yellow Onion

1 cup low-sodium Vegetable Broth

1 clove minced Garlic

PREPARATION

  • 1

    Sauté the diced onion and minced garlic in a large pot with two tablespoons of the vegetable broth over medium heat until the onion is translucent.

  • 2

    Stir in the dry red lentils and cooked chickpeas, then pour in the remaining vegetable broth.

  • 3

    Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are tender and have absorbed most of the broth.

  • 4

    Add the fresh spinach to the pot and stir for 1 minute until the leaves are just wilted.

  • 5

    Remove the pot from the heat and allow it to cool slightly for one minute.

  • 6

    Stir in the non-fat Greek yogurt until the stew is creamy and well combined.

  • 7

    Season with a pinch of salt, black pepper, and optional spices like turmeric or cumin before serving warm.