Name: Creamy Lentil and Chickpea Stew with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked Red Lentils; 0.5 cup canned Chickpeas; 1.2 cups Non-fat Greek Yogurt; 2 cups Fresh Spinach; 0.5 cup Vegetable Broth; 1 clove Garlic; 1 teaspoon Fresh Ginger; 0.25 teaspoon Turmeric; 0.25 teaspoon Cumin

Creamy Lentil and Chickpea 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

Creamy Lentil and Chickpea Stew with Spinach

Simmered red lentils and chickpeas folded into a spiced spinach sauce and finished with a swirl of non-fat Greek yogurt for a velvety texture.

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NUTRITION

Protein

46.8g

Fat

4.1g

Carbs

58.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Red Lentils

0.5 cup canned Chickpeas

1.2 cups Non-fat Greek Yogurt

2 cups Fresh Spinach

0.5 cup Vegetable Broth

1 clove Garlic

1 teaspoon Fresh Ginger

0.25 teaspoon Turmeric

0.25 teaspoon Cumin

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PREPARATION

1
Heat a non-stick skillet or pot over medium heat and sauté minced garlic and grated ginger with two tablespoons of the vegetable broth until fragrant.
2
Add the cooked red lentils, drained chickpeas, turmeric, and cumin to the pot, stirring well to coat the legumes in the spices.
3
Pour in the remaining vegetable broth and bring the mixture to a gentle simmer for about five minutes to allow the flavors to integrate.
4
Stir in the fresh spinach leaves and cook for one to two minutes until the greens are fully wilted and bright green.
5
Remove the pot from the heat and allow it to cool for one minute before slowly folding in the Greek yogurt until the stew reaches a thick, creamy consistency.