Name: Lentil and Chickpea Stew with Wilted Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Lentils; 0.3 cup Canned Chickpeas; 2 cups Fresh Spinach; 2.5 tablespoons Nutritional Yeast; 0.3 cup Non-fat Plain Greek Yogurt; 0.5 cup Vegetable Broth; 20g Yellow Onion, minced; 1 clove Garlic, minced

Lentil and Chickpea Stew with Wilted Spinach

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

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Wilted Spinach

Lentils and chickpeas simmered with turmeric and cumin until tender, folded with fresh spinach and topped with a creamy dollop of yogurt for a velvety finish.

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NUTRITION

Protein

39.3g

Fat

3.1g

Carbs

67g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

0.3 cup Canned Chickpeas

2 cups Fresh Spinach

2.5 tablespoons Nutritional Yeast

0.3 cup Non-fat Plain Greek Yogurt

0.5 cup Vegetable Broth

20g Yellow Onion, minced

1 clove Garlic, minced

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PREPARATION

1
Place a medium pot over medium heat and add a splash of the vegetable broth to sauté the minced onion and garlic until translucent.
2
Stir in ground turmeric, cumin, and black pepper to toast the spices for 30 seconds until fragrant.
3
Add the cooked lentils, rinsed chickpeas, and the remaining vegetable broth to the pot.
4
Bring the mixture to a gentle simmer for 5-7 minutes to allow the flavors to meld and the broth to reduce slightly.
5
Stir in the nutritional yeast and fresh spinach, cooking just until the spinach has wilted into the stew.
6
Remove from heat and transfer to a serving bowl.
7
Top with a dollop of non-fat Greek yogurt and an extra sprinkle of nutritional yeast before serving.