Name: Lentil and Chickpea Stew with Spinach and Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Cooked Red Lentils; 0.6 cup Canned Chickpeas; 2 tbsp Nutritional Yeast; 1 cup Fresh Spinach; 0.5 tbsp Pumpkin Seeds; 1 cup Vegetable Broth; 1 clove Garlic; 1 tsp Cumin; 0.5 tsp Turmeric

Lentil and Chickpea Stew with Spinach and Pumpkin Seeds

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 Spinach and Pumpkin Seeds

A hearty plant-based stew simmered with red lentils, chickpeas, and warm turmeric, finished with fresh spinach and toasted pumpkin seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.4g

Fat

6.7g

Carbs

87.8g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Red Lentils

0.6 cup Canned Chickpeas

2 tbsp Nutritional Yeast

1 cup Fresh Spinach

0.5 tbsp Pumpkin Seeds

1 cup Vegetable Broth

1 clove Garlic

1 tsp Cumin

0.5 tsp Turmeric

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat a large pot over medium heat and lightly coat with a splash of broth to sauté the minced garlic, cumin, and turmeric until fragrant.
2
Add the cooked red lentils, canned chickpeas, and the remaining vegetable broth to the pot, stirring well to combine.
3
Bring the mixture to a gentle simmer for about 5 minutes to allow the spices to fully penetrate the beans and lentils.
4
Stir in the nutritional yeast and fresh spinach, cooking for another minute until the spinach is wilted and the stew has thickened.
5
Serve the stew in a warm bowl, garnished with the pumpkin seeds for a satisfyingly toasted crunch.