Creamy Lentil and Spinach Stew with Cottage Cheese

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

Creamy Lentil and Spinach Stew with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Cottage Cheese

Red lentils and spinach simmered in a spiced broth, topped with a dollop of cottage cheese for a protein-packed, velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

485kcal
Protein
39.5g
Fat
8.3g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup dry red lentils

1/2 cup 2% cottage cheese

2 cups fresh spinach

1/2 medium yellow onion

1 tsp olive oil

1 clove garlic

1.5 cups low-sodium vegetable broth

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat and sauté the diced onion and garlic until translucent.

  • 2

    Stir in a pinch of turmeric and cumin, allowing the spices to toast for thirty seconds until fragrant.

  • 3

    Add the dry red lentils and vegetable broth, bringing the mixture to a boil before reducing to a simmer.

  • 4

    Cook for fifteen to twenty minutes until the lentils are tender and have absorbed most of the liquid.

  • 5

    Fold in the fresh spinach and stir until it is completely wilted into the warm stew.

  • 6

    Transfer the stew to a bowl and top with the cottage cheese right before serving.

Creamy Lentil and Spinach Stew with Cottage Cheese

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

Creamy Lentil and Spinach Stew with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Cottage Cheese

Red lentils and spinach simmered in a spiced broth, topped with a dollop of cottage cheese for a protein-packed, velvety finish.

NUTRITION

485kcal
Protein
39.5g
Fat
8.3g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup dry red lentils

1/2 cup 2% cottage cheese

2 cups fresh spinach

1/2 medium yellow onion

1 tsp olive oil

1 clove garlic

1.5 cups low-sodium vegetable broth

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat and sauté the diced onion and garlic until translucent.

  • 2

    Stir in a pinch of turmeric and cumin, allowing the spices to toast for thirty seconds until fragrant.

  • 3

    Add the dry red lentils and vegetable broth, bringing the mixture to a boil before reducing to a simmer.

  • 4

    Cook for fifteen to twenty minutes until the lentils are tender and have absorbed most of the liquid.

  • 5

    Fold in the fresh spinach and stir until it is completely wilted into the warm stew.

  • 6

    Transfer the stew to a bowl and top with the cottage cheese right before serving.