Lentil and Chickpea Stew with Sautéed Kale

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

Lentil and Chickpea Stew with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Sautéed Kale

Simmered lentils and chickpeas in a savory broth seasoned with nutritional yeast, served with a side of garlicky sautéed kale for a tender, earthy finish.

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NUTRITION

398kcal
Protein
36.1g
Fat
4.1g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Lentils

0.5 cup Cooked Chickpeas

4 tbsp Nutritional Yeast

1 cup Raw Kale

1 cup Vegetable Broth

1 clove Garlic

0.25 cup Chopped Onion

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PREPARATION

  • 1

    Sauté the diced onion and minced garlic in a pot with a tablespoon of vegetable broth until softened.

  • 2

    Add the cooked lentils and chickpeas to the pot along with the remaining vegetable broth.

  • 3

    Stir in the nutritional yeast and any desired spices like cumin or turmeric, then simmer for 10 minutes.

  • 4

    In a separate non-stick skillet, sauté the kale with a splash of water until it is bright green and tender.

  • 5

    Ladle the stew into a bowl and top with the sautéed kale before serving.

Lentil and Chickpea Stew with Sautéed Kale

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

Lentil and Chickpea Stew with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Sautéed Kale

Simmered lentils and chickpeas in a savory broth seasoned with nutritional yeast, served with a side of garlicky sautéed kale for a tender, earthy finish.

NUTRITION

398kcal
Protein
36.1g
Fat
4.1g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Lentils

0.5 cup Cooked Chickpeas

4 tbsp Nutritional Yeast

1 cup Raw Kale

1 cup Vegetable Broth

1 clove Garlic

0.25 cup Chopped Onion

PREPARATION

  • 1

    Sauté the diced onion and minced garlic in a pot with a tablespoon of vegetable broth until softened.

  • 2

    Add the cooked lentils and chickpeas to the pot along with the remaining vegetable broth.

  • 3

    Stir in the nutritional yeast and any desired spices like cumin or turmeric, then simmer for 10 minutes.

  • 4

    In a separate non-stick skillet, sauté the kale with a splash of water until it is bright green and tender.

  • 5

    Ladle the stew into a bowl and top with the sautéed kale before serving.