Name: Silky Lentil and Chickpea Stew with Spinach and Hemp Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 75g Dry Red Lentils; 30g Canned Chickpeas; 10g Shelled Hemp Seeds; 25g Nutritional Yeast; 100g Fresh Baby Spinach; 1 cup Low Sodium Vegetable Broth; 1 clove Garlic, minced; 1 tsp Fresh Ginger, grated; 1/2 tsp Ground Cumin

Silky Lentil and Chickpea Stew with Spinach and Hemp Seeds

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

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Chickpea Stew with Spinach and Hemp Seeds

Red lentils and chickpeas simmered in a fragrant ginger-cumin broth, folded with fresh spinach and finished with a sprinkle of nutty hemp seeds.

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NUTRITION

Protein

39.8g

Fat

8.1g

Carbs

69.1g

SERVINGS

1 serving

INGREDIENTS

75g Dry Red Lentils

30g Canned Chickpeas

10g Shelled Hemp Seeds

25g Nutritional Yeast

100g Fresh Baby Spinach

1 cup Low Sodium Vegetable Broth

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1/2 tsp Ground Cumin

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PREPARATION

1
In a medium pot, sauté the minced garlic and grated ginger in two tablespoons of vegetable broth over medium heat until fragrant.
2
Add the dry red lentils, drained chickpeas, ground cumin, and the remaining vegetable broth to the pot.
3
Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
4
Simmer for 15-20 minutes until the lentils have softened and broken down into a silky, thick consistency.
5
Stir in the nutritional yeast and fresh baby spinach, cooking for another 2 minutes until the spinach is fully wilted.
6
Season with a pinch of sea salt if desired and transfer the stew to a serving bowl.
7
Garnish with the shelled hemp seeds just before serving to maintain their nutty texture.