Creamy Lentil and Chickpea Stew with Sautéed Spinach

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

Creamy Lentil and Chickpea Stew with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Sautéed Spinach

Red lentils and chickpeas simmered in a savory broth with nutritional yeast, served alongside garlic-wilted spinach for a velvety texture.

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NUTRITION

497kcal
Protein
40.5g
Fat
4.2g
Carbs
74.0g

SERVINGS

1 serving

INGREDIENTS

60g Red Lentils

80g Chickpeas

35g Nutritional Yeast

60g Fresh Spinach

1 clove Garlic

1 cup Vegetable Broth

1 tsp Lemon Juice

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water until the water runs clear.

  • 2

    In a medium pot, combine the rinsed lentils, drained chickpeas, and vegetable broth.

  • 3

    Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes until the lentils are soft and starting to break down.

  • 4

    Stir in the nutritional yeast and lemon juice, allowing the stew to thicken into a creamy consistency.

  • 5

    While the stew finishes, heat a non-stick skillet over medium heat with a splash of water.

  • 6

    Add the minced garlic and sauté for 1 minute until fragrant, then add the fresh spinach.

  • 7

    Toss the spinach until just wilted and bright green.

  • 8

    Serve the creamy stew in a bowl topped with the sautéed spinach.

Creamy Lentil and Chickpea Stew with Sautéed Spinach

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

Creamy Lentil and Chickpea Stew with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Sautéed Spinach

Red lentils and chickpeas simmered in a savory broth with nutritional yeast, served alongside garlic-wilted spinach for a velvety texture.

NUTRITION

497kcal
Protein
40.5g
Fat
4.2g
Carbs
74.0g

SERVINGS

1 serving

INGREDIENTS

60g Red Lentils

80g Chickpeas

35g Nutritional Yeast

60g Fresh Spinach

1 clove Garlic

1 cup Vegetable Broth

1 tsp Lemon Juice

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water until the water runs clear.

  • 2

    In a medium pot, combine the rinsed lentils, drained chickpeas, and vegetable broth.

  • 3

    Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes until the lentils are soft and starting to break down.

  • 4

    Stir in the nutritional yeast and lemon juice, allowing the stew to thicken into a creamy consistency.

  • 5

    While the stew finishes, heat a non-stick skillet over medium heat with a splash of water.

  • 6

    Add the minced garlic and sauté for 1 minute until fragrant, then add the fresh spinach.

  • 7

    Toss the spinach until just wilted and bright green.

  • 8

    Serve the creamy stew in a bowl topped with the sautéed spinach.