YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Chickpea Stew with Sautéed Spinach
Red lentils and chickpeas simmered in a spiced broth until tender, served with a swirl of Greek yogurt and garlicky sautéed spinach for a velvety finishing touch.
INGREDIENTS
0.4 cup Dry Red Lentils
0.5 cup Canned Chickpeas
0.5 cup Non-fat Greek Yogurt
2 cups Fresh Spinach
1 cup Vegetable Broth
1 clove Garlic
1 tsp Ground Cumin
0.5 tsp Turmeric
PREPARATION
Rinse the red lentils thoroughly under cold water until the water runs clear.
In a medium pot, combine the lentils, drained chickpeas, vegetable broth, cumin, and turmeric.
Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes until the lentils have broken down and the stew is thick.
While the stew cooks, heat a small skillet over medium heat with a splash of water or broth and sauté the minced garlic until fragrant.
Add the fresh spinach to the skillet and toss until just wilted, then remove from heat.
Stir half of the Greek yogurt into the lentil stew to create a creamy base.
Divide the stew into bowls and top with the sautéed spinach and the remaining dollop of Greek yogurt.