Name: Silky Red Lentil and Quinoa Stew with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.35 cup Red Lentils; 0.1 cup Quinoa; 0.5 cup Non-fat Greek Yogurt; 2 cups Fresh Spinach; 2 cups Vegetable Broth; 0.25 cup Yellow Onion; 1 clove Garlic; 1 tsp Ginger; 1 tsp Olive Oil; 1 tsp Turmeric; 1 tsp Cumin

Silky Red Lentil and Quinoa Stew with Spinach

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

YOUR SOLIN GENERATED RECIPE

Silky Red Lentil and Quinoa Stew with Spinach

A protein-packed red lentil and quinoa stew simmered with warm turmeric and fresh spinach, topped with a dollop of cool Greek yogurt for a creamy finish.

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NUTRITION

Protein

38.2g

Fat

8.1g

Carbs

75.7g

SERVINGS

1 serving

INGREDIENTS

0.35 cup Red Lentils

0.1 cup Quinoa

0.5 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

2 cups Vegetable Broth

0.25 cup Yellow Onion

1 clove Garlic

1 tsp Ginger

1 tsp Olive Oil

1 tsp Turmeric

1 tsp Cumin

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PREPARATION

1
Sauté the diced onion, minced garlic, and grated ginger in a large pot with the olive oil until fragrant.
2
Stir in the dry red lentils, quinoa, turmeric, and cumin, coating the grains in the oil and aromatics.
3
Pour in the vegetable broth and bring the mixture to a gentle boil.
4
Reduce the heat to low, cover, and simmer for about 20 minutes until the lentils and quinoa are tender and the liquid is mostly absorbed.
5
Fold in the fresh spinach leaves until they are just wilted and bright green.
6
Serve the stew in a bowl topped with a dollop of non-fat Greek yogurt for a creamy finish.