Name: Lentil and Vegetable Stew with Greek Yogurt Swirl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Cooked Brown Lentils; 0.5 cup Cooked Quinoa; 0.5 cup Non-fat Greek Yogurt; 1 tablespoon Extra Virgin Olive Oil; 2 tablespoons Nutritional Yeast; 0.5 cup Chopped Carrots; 0.25 cup Diced Onion; 0.25 cup Sliced Celery; 1 cup Fresh Baby Spinach; 1 cup Low-Sodium Vegetable Broth

Lentil and Vegetable Stew with Greek Yogurt Swirl

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

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stew with Greek Yogurt Swirl

Hearty brown lentils and quinoa simmered with aromatic mirepoix and spinach, finished with a tangy Greek yogurt swirl.

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NUTRITION

Protein

46.5g

Fat

17.6g

Carbs

91.8g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Brown Lentils

0.5 cup Cooked Quinoa

0.5 cup Non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Nutritional Yeast

0.5 cup Chopped Carrots

0.25 cup Diced Onion

0.25 cup Sliced Celery

1 cup Fresh Baby Spinach

1 cup Low-Sodium Vegetable Broth

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PREPARATION

1
Heat the extra virgin olive oil in a large pot over medium heat.
2
Add the diced onion, chopped carrots, and sliced celery to the pot and sauté until the vegetables are tender and fragrant.
3
Stir in the cooked lentils, cooked quinoa, and nutritional yeast until well combined.
4
Pour in the vegetable broth and bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.
5
Fold in the fresh baby spinach and cook for 1-2 minutes until the leaves are just wilted.
6
Ladle the hot stew into a bowl and finish with a generous, tangy Greek yogurt swirl before serving.