Lentil and Chickpea Stew with Leafy Greens

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

Lentil and Chickpea Stew with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Leafy Greens

A hearty stew of lentils and chickpeas simmered with protein-rich TVP and fresh spinach in a turmeric-spiced broth for a cozy, earthy finish.

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NUTRITION

318kcal
Protein
33.9g
Fat
2.2g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

0.3 cup Red Lentils (cooked)

1.5 tbsp Chickpeas

0.35 cup TVP (dry)

2 cups Fresh Spinach

1.5 tbsp Nutritional Yeast

1 cup Vegetable Broth

2 tbsp Onion (diced)

1 clove Garlic (minced)

1 tsp Ground Turmeric

1 tsp Ground Cumin

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PREPARATION

  • 1

    In a medium pot, sauté the diced onion and minced garlic with a splash of vegetable broth over medium heat until softened and fragrant.

  • 2

    Stir in the ground turmeric and cumin, allowing the spices to toast for about thirty seconds to release their oils.

  • 3

    Pour in the remaining vegetable broth along with the cooked red lentils, chickpeas, and dry TVP.

  • 4

    Bring the mixture to a gentle simmer and cook for about five to seven minutes until the TVP has absorbed the liquid and become tender.

  • 5

    Stir in the nutritional yeast to provide a savory, cheesy depth of flavor.

  • 6

    Fold in the fresh spinach and continue to cook for just one minute until the greens are perfectly wilted.

  • 7

    Remove from heat and serve immediately in a warm bowl.

Lentil and Chickpea Stew with Leafy Greens

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

Lentil and Chickpea Stew with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Leafy Greens

A hearty stew of lentils and chickpeas simmered with protein-rich TVP and fresh spinach in a turmeric-spiced broth for a cozy, earthy finish.

NUTRITION

318kcal
Protein
33.9g
Fat
2.2g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

0.3 cup Red Lentils (cooked)

1.5 tbsp Chickpeas

0.35 cup TVP (dry)

2 cups Fresh Spinach

1.5 tbsp Nutritional Yeast

1 cup Vegetable Broth

2 tbsp Onion (diced)

1 clove Garlic (minced)

1 tsp Ground Turmeric

1 tsp Ground Cumin

PREPARATION

  • 1

    In a medium pot, sauté the diced onion and minced garlic with a splash of vegetable broth over medium heat until softened and fragrant.

  • 2

    Stir in the ground turmeric and cumin, allowing the spices to toast for about thirty seconds to release their oils.

  • 3

    Pour in the remaining vegetable broth along with the cooked red lentils, chickpeas, and dry TVP.

  • 4

    Bring the mixture to a gentle simmer and cook for about five to seven minutes until the TVP has absorbed the liquid and become tender.

  • 5

    Stir in the nutritional yeast to provide a savory, cheesy depth of flavor.

  • 6

    Fold in the fresh spinach and continue to cook for just one minute until the greens are perfectly wilted.

  • 7

    Remove from heat and serve immediately in a warm bowl.