Name: Creamy Lentil and Spinach Stew with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Dry Red Lentils; 1/2 cup Cooked Quinoa; 1/4 cup Non-fat Greek Yogurt; 1 cup Fresh Spinach; 1/4 cup Chopped Yellow Onion; 1/2 tsp Olive Oil; 1 cup Low-Sodium Vegetable Broth; 1 clove Minced Garlic

Creamy Lentil and Spinach Stew with Quinoa

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Quinoa

A hearty red lentil and spinach stew simmered in aromatic spices, served over fluffy quinoa with a dollop of cool, tangy Greek yogurt.

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NUTRITION

Protein

21.2g

Fat

5.1g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Dry Red Lentils

1/2 cup Cooked Quinoa

1/4 cup Non-fat Greek Yogurt

1 cup Fresh Spinach

1/4 cup Chopped Yellow Onion

1/2 tsp Olive Oil

1 cup Low-Sodium Vegetable Broth

1 clove Minced Garlic

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PREPARATION

1
Heat the olive oil in a small pot over medium heat and sauté the chopped onion and minced garlic until softened and translucent.
2
Stir in a pinch of cumin and turmeric if desired, cooking for one minute until the spices become fragrant.
3
Add the dry red lentils and vegetable broth to the pot, bringing the liquid to a gentle boil.
4
Reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and have absorbed most of the liquid to create a thick consistency.
5
Stir in the fresh spinach leaves and cook for 1-2 minutes until they are completely wilted.
6
Remove the pot from the heat and stir in the non-fat Greek yogurt to create a creamy texture.
7
Place the warm cooked quinoa in a bowl and top with the creamy lentil stew.