Name: Lentil and Chickpea Vegetable Stir-Fry with Greek Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Cooked Lentils; 1/2 cup Canned Chickpeas, drained; 6 ounces Nonfat Plain Greek Yogurt; 1 cup Broccoli florets; 1/2 cup Red Bell Pepper, sliced; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Lemon Juice; 1/2 teaspoon Ground Cumin; 1/4 teaspoon Turmeric

Lentil and Chickpea Vegetable Stir-Fry with Greek Yogurt Sauce

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 Vegetable Stir-Fry with Greek Yogurt Sauce

Sautéed lentils and chickpeas tossed with crisp broccoli and peppers, topped with a dollop of cool, garlicky Greek yogurt sauce.

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NUTRITION

Protein

41.6g

Fat

8.3g

Carbs

70.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cooked Lentils

1/2 cup Canned Chickpeas, drained

6 ounces Nonfat Plain Greek Yogurt

1 cup Broccoli florets

1/2 cup Red Bell Pepper, sliced

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

1/2 teaspoon Ground Cumin

1/4 teaspoon Turmeric

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PREPARATION

1
In a small bowl, whisk together the nonfat Greek yogurt, minced garlic, lemon juice, and a pinch of salt to create the sauce.
2
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
3
Add the broccoli florets and red bell pepper to the skillet, stir-frying for 4-5 minutes until they are tender-crisp.
4
Add the cooked lentils and chickpeas to the skillet along with the cumin and turmeric.
5
Continue to stir-fry for 2-3 minutes until the legumes are heated through and the spices are fragrant.
6
Transfer the stir-fry to a bowl and top with the prepared garlicky Greek yogurt sauce before serving.