Name: Lentil and Chickpea Stew with Silky Cottage Cheese Topping
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Red Lentils (dry); 0.5 cup Chickpeas (canned, rinsed); 0.95 cup 1% Cottage Cheese; 1 cup Low-Sodium Vegetable Broth; 1 cup Baby Spinach; 0.5 small Yellow Onion (diced); 2 cloves Garlic (minced); 0.5 teaspoon Ground Turmeric

Lentil and Chickpea Stew with Silky Cottage Cheese Topping

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

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Silky Cottage Cheese Topping

Hearty red lentils and chickpeas simmered in a fragrant turmeric broth, topped with a dollop of blended cottage cheese for a finish that is incredibly velvety.

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NUTRITION

Protein

45.9g

Fat

4.5g

Carbs

59g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Red Lentils (dry)

0.5 cup Chickpeas (canned, rinsed)

0.95 cup 1% Cottage Cheese

1 cup Low-Sodium Vegetable Broth

1 cup Baby Spinach

0.5 small Yellow Onion (diced)

2 cloves Garlic (minced)

0.5 teaspoon Ground Turmeric

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PREPARATION

1
Sauté the diced onion and minced garlic in a large pot with two tablespoons of the vegetable broth until translucent.
2
Stir in the dry red lentils, rinsed chickpeas, and turmeric to coat the legumes in the aromatics.
3
Pour in the remaining vegetable broth and bring the mixture to a gentle boil.
4
Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are soft and the stew has thickened naturally.
5
While the stew cooks, place the cottage cheese into a high-speed blender and process until it reaches a completely smooth, pourable consistency.
6
Turn off the heat and stir in the fresh baby spinach until it is just wilted from the residual heat.
7
Ladle the warm stew into a bowl and swirl in the silky cottage cheese topping before serving.