YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Chickpea Stew with Spinach
A hearty one-pot stew of red lentils and chickpeas simmered with turmeric and wilted spinach, finished with a dollop of cool, tangy Greek yogurt.
INGREDIENTS
1 cup Cooked Lentils
0.4 cup Canned Chickpeas, drained
0.5 cup Non-fat Plain Greek Yogurt
2 tablespoons Nutritional Yeast
2 cups Fresh Spinach
0.5 cup Vegetable Broth
0.25 cup Diced Onion
1 clove Minced Garlic
PREPARATION
Heat a non-stick pot over medium heat and sauté the diced onion and minced garlic with a small amount of vegetable broth until translucent.
Stir in ground cumin, turmeric, and a pinch of smoked paprika to toast the spices until fragrant.
Add the cooked lentils, drained chickpeas, and the remaining vegetable broth to the pot and bring to a gentle simmer.
Allow the mixture to cook for 10 minutes, stirring occasionally to ensure the flavors meld.
Fold in the fresh spinach and nutritional yeast, stirring just until the greens have wilted into the stew.
Remove the pot from the heat and fold in the non-fat Greek yogurt to create a velvety, creamy finish.
Season with a pinch of sea salt and black pepper before serving warm.