Name: Lentil and Chickpea Stew with Spinach and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup dry Red Lentils; 1/4 cup canned Chickpeas, rinsed; 1 cup Non-fat Greek Yogurt; 2 cups Fresh Spinach; 1/4 cup chopped Yellow Onion; 1 clove Garlic, minced; 1 cup Vegetable Broth; 1/2 tsp Cumin; 1/4 tsp Turmeric

Lentil and Chickpea Stew with Spinach and Greek Yogurt

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 Spinach and Greek Yogurt

A protein-packed stew of red lentils and chickpeas simmered with aromatic spices and fresh spinach, topped with a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

45.5g

Fat

Carbs

68.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils

1/4 cup canned Chickpeas, rinsed

1 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

1/4 cup chopped Yellow Onion

1 clove Garlic, minced

1 cup Vegetable Broth

1/2 tsp Cumin

1/4 tsp Turmeric

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PREPARATION

1
In a medium pot, sauté the chopped onion and minced garlic with a splash of water or broth until softened.
2
Stir in the cumin and turmeric, toasting the spices for about 30 seconds until fragrant.
3
Add the dry red lentils, chickpeas, and vegetable broth to the pot.
4
Bring the mixture to a boil, then reduce heat to low and cover.
5
Simmer for 15-20 minutes or until the lentils are tender and have absorbed most of the liquid.
6
Stir in the fresh spinach and cook for 1-2 minutes until just wilted.
7
Remove from heat and stir in half of the Greek yogurt to create a creamy base.
8
Serve in a bowl topped with the remaining dollop of Greek yogurt.