Name: Silky Lentil and Chickpea Stew with Brown Rice and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.4 cup Dry Red Lentils; 0.5 cup Canned Chickpeas; 0.5 cup Cooked Brown Rice; 2 cups Baby Spinach; 0.5 cup Diced Carrots; 1 tsp Olive Oil; 0.25 cup Chopped Onion; 1 clove Garlic; 1 cup Vegetable Broth

Silky Lentil and Chickpea Stew with Brown Rice and Spinach

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

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Chickpea Stew with Brown Rice and Spinach

Red lentils and chickpeas simmered with carrots and warm spices, served over nutty brown rice with tender wilted spinach and a squeeze of zesty lime.

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NUTRITION

Protein

38.8g

Fat

9.4g

Carbs

126g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Dry Red Lentils

0.5 cup Canned Chickpeas

0.5 cup Cooked Brown Rice

2 cups Baby Spinach

0.5 cup Diced Carrots

1 tsp Olive Oil

0.25 cup Chopped Onion

1 clove Garlic

1 cup Vegetable Broth

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PREPARATION

1
Heat olive oil in a large pot over medium heat and sauté diced onion, carrots, and minced garlic until softened.
2
Stir in ground turmeric, cumin, and ginger, toasting the spices for one minute until fragrant.
3
Add the dry red lentils and vegetable broth to the pot, bringing the mixture to a gentle boil.
4
Reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and have reached a silky consistency.
5
Stir in the chickpeas and continue to cook for 5 minutes to allow the flavors to meld.
6
Fold in the fresh baby spinach during the last minute of cooking until just wilted.
7
Serve the hearty stew over a bed of warm cooked brown rice.