Name: Creamy Spiced Lentil and Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup dry red lentils; 0.5 cup canned chickpeas; 0.5 cup non-fat Greek yogurt; 1 cup fresh spinach; 0.5 cup tomato puree; 0 tsp extra virgin olive oil; 0.25 cup diced yellow onion; 1 clove minced garlic; 1 tsp grated fresh ginger; 1 tsp ground turmeric; 1 tsp ground cumin; 0.5 tsp sea salt; 0.25 tsp black pepper; 1.5 cup vegetable broth

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

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentil and Chickpea Stew

Simmered red lentils and chickpeas infused with turmeric and ginger, finished with a dollop of Greek yogurt for a silky texture.

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NUTRITION

Protein

44.9g

Fat

3.8g

Carbs

79.9g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry red lentils

0.5 cup canned chickpeas

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 cup tomato puree

0 tsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

1 tsp grated fresh ginger

1 tsp ground turmeric

1 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cup vegetable broth

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PREPARATION

1
Heat the extra virgin olive oil in a large pot over medium heat.
2
Add the diced yellow onion, minced garlic, and grated fresh ginger, sautéing until fragrant and softened.
3
Stir in the ground turmeric and ground cumin, toasting the spices for one minute to release their oils.
4
Pour in the dry red lentils, canned chickpeas, tomato puree, and vegetable broth.
5
Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are tender and the stew has thickened.
6
Stir in the fresh spinach until wilted, then season with sea salt and black pepper.
7
Remove from heat and fold in the non-fat Greek yogurt to create a rich, creamy consistency.