YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Chickpea Stew with Spinach
A hearty stew of red lentils and chickpeas simmered in turmeric and ginger, finished with fresh spinach and a swirl of Greek yogurt for a velvety texture.
INGREDIENTS
0.75 cup Cooked Red Lentils
0.5 cup Canned Chickpeas, rinsed
6 ounces Nonfat Plain Greek Yogurt
2 tablespoons Nutritional Yeast
2 cups Fresh Spinach
1/3 cup Diced Yellow Onion
2 cloves Minced Garlic
PREPARATION
Sauté the diced onion and minced garlic in a small splash of water or vegetable broth in a large pot over medium heat until the onions are translucent.
Stir in a pinch of turmeric, cumin, and ground ginger, cooking for one minute until the spices become fragrant.
Add the cooked red lentils and rinsed chickpeas to the pot along with a half cup of water or low-sodium vegetable broth.
Simmer the mixture on low heat for approximately five minutes to allow the flavors to meld together.
Fold in the fresh spinach and stir continuously until the leaves are completely wilted and bright green.
Remove the pot from the heat and stir in the nutritional yeast and the nonfat Greek yogurt until the stew reaches a rich, creamy consistency.