Creamy Lentil Stew with Roasted Broccoli and Spinach

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

Creamy Lentil Stew with Roasted Broccoli and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Stew with Roasted Broccoli and Spinach

Red lentils simmered with aromatic spices and spinach, topped with roasted broccoli and a dollop of protein-rich kwark for a velvety finish.

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NUTRITION

496kcal
Protein
46.2g
Fat
2.6g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

85g Red Lentils

200g Low-fat Kwark

150g Broccoli florets

100g Baby Spinach

50g chopped Yellow Onion

1 clove minced Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the broccoli florets on a baking sheet, season with a pinch of salt and pepper, and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    In a medium pot, sauté the chopped onion and minced garlic with a splash of water or vegetable broth until translucent.

  • 4

    Rinse the red lentils and add them to the pot along with 2 cups of water or low-sodium vegetable broth.

  • 5

    Bring to a boil, then reduce heat and simmer for 12-15 minutes until the lentils are soft and have absorbed most of the liquid.

  • 6

    Stir in the baby spinach and cook for 1-2 minutes until just wilted.

  • 7

    Remove the pot from the heat and stir in half of the low-fat kwark to create a creamy texture.

  • 8

    Serve the stew in a bowl topped with the roasted broccoli and the remaining dollop of kwark.

Creamy Lentil Stew with Roasted Broccoli and Spinach

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

Creamy Lentil Stew with Roasted Broccoli and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Stew with Roasted Broccoli and Spinach

Red lentils simmered with aromatic spices and spinach, topped with roasted broccoli and a dollop of protein-rich kwark for a velvety finish.

NUTRITION

496kcal
Protein
46.2g
Fat
2.6g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

85g Red Lentils

200g Low-fat Kwark

150g Broccoli florets

100g Baby Spinach

50g chopped Yellow Onion

1 clove minced Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the broccoli florets on a baking sheet, season with a pinch of salt and pepper, and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    In a medium pot, sauté the chopped onion and minced garlic with a splash of water or vegetable broth until translucent.

  • 4

    Rinse the red lentils and add them to the pot along with 2 cups of water or low-sodium vegetable broth.

  • 5

    Bring to a boil, then reduce heat and simmer for 12-15 minutes until the lentils are soft and have absorbed most of the liquid.

  • 6

    Stir in the baby spinach and cook for 1-2 minutes until just wilted.

  • 7

    Remove the pot from the heat and stir in half of the low-fat kwark to create a creamy texture.

  • 8

    Serve the stew in a bowl topped with the roasted broccoli and the remaining dollop of kwark.