Name: Silky Lentil and Chickpea Stew with Spinach and Toasted Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Red Lentils; 1/2 cup Canned Chickpeas; 112g Liquid Egg Whites; 1/2 cup Non-fat Plain Greek Yogurt; 2 tbsp Nutritional Yeast; 2 cups Fresh Spinach; 1 tbsp Pumpkin Seeds; 1/4 cup Yellow Onion; 1.5 cups Vegetable Broth

Silky Lentil and Chickpea Stew with Spinach and Toasted Pumpkin Seeds

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

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Chickpea Stew with Spinach and Toasted Pumpkin Seeds

A slow-simmered red lentil and chickpea stew with wilted spinach and a dollop of creamy Greek yogurt, finished with crunchy toasted pumpkin seeds.

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NUTRITION

Protein

53.6g

Fat

7.3g

Carbs

68.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Red Lentils

1/2 cup Canned Chickpeas

112g Liquid Egg Whites

1/2 cup Non-fat Plain Greek Yogurt

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tbsp Pumpkin Seeds

1/4 cup Yellow Onion

1.5 cups Vegetable Broth

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PREPARATION

1
Sauté the diced onion in a large pot with a splash of vegetable broth over medium heat until translucent.
2
Add the red lentils, chickpeas, and the remaining vegetable broth to the pot.
3
Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft and the stew has thickened.
4
Stir in the nutritional yeast and fresh spinach, cooking just until the leaves are wilted.
5
Slowly pour in the liquid egg whites while whisking constantly to incorporate them into the stew for a silky texture.
6
Remove the pot from the heat and fold in half of the Greek yogurt for extra creaminess.
7
Divide the stew into bowls and top with the remaining Greek yogurt and toasted pumpkin seeds.