Lentil and Chickpea Stew with Sautéed Spinach

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

Lentil and Chickpea Stew with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Sautéed Spinach

A protein-packed stew of red lentils and chickpeas simmered in warm spices, served with garlic-sautéed spinach and a sprinkle of savory nutritional yeast.

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NUTRITION

430kcal
Protein
36.9g
Fat
3.4g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

0.3 cup Red Lentils

0.35 cup Canned Chickpeas

5 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 cup Vegetable Broth

0.25 cup Diced Onion

2 cloves Garlic

1 tsp Cumin

0.5 tsp Turmeric

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PREPARATION

  • 1

    In a medium pot, sauté the diced onion and minced garlic with two tablespoons of vegetable broth until translucent.

  • 2

    Add the red lentils, chickpeas, remaining vegetable broth, cumin, and turmeric to the pot.

  • 3

    Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft and the stew has thickened.

  • 4

    While the stew simmers, place the spinach in a separate skillet with a splash of water and cook over medium heat until just wilted.

  • 5

    Stir the nutritional yeast into the finished stew to add a boost of protein and savory depth.

  • 6

    Ladle the stew into a bowl and top with the sautéed spinach before serving.

Lentil and Chickpea Stew with Sautéed Spinach

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

Lentil and Chickpea Stew with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Sautéed Spinach

A protein-packed stew of red lentils and chickpeas simmered in warm spices, served with garlic-sautéed spinach and a sprinkle of savory nutritional yeast.

NUTRITION

430kcal
Protein
36.9g
Fat
3.4g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

0.3 cup Red Lentils

0.35 cup Canned Chickpeas

5 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 cup Vegetable Broth

0.25 cup Diced Onion

2 cloves Garlic

1 tsp Cumin

0.5 tsp Turmeric

PREPARATION

  • 1

    In a medium pot, sauté the diced onion and minced garlic with two tablespoons of vegetable broth until translucent.

  • 2

    Add the red lentils, chickpeas, remaining vegetable broth, cumin, and turmeric to the pot.

  • 3

    Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft and the stew has thickened.

  • 4

    While the stew simmers, place the spinach in a separate skillet with a splash of water and cook over medium heat until just wilted.

  • 5

    Stir the nutritional yeast into the finished stew to add a boost of protein and savory depth.

  • 6

    Ladle the stew into a bowl and top with the sautéed spinach before serving.