YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Spinach Stew with Roasted Chickpeas
A protein-packed red lentil stew simmered with fresh spinach and aromatic cumin, finished with a dollop of cool yogurt and crunchy roasted chickpeas.
INGREDIENTS
70 grams Red Lentils
40 grams Canned Chickpeas
60 grams Fresh Spinach
100 grams Non-fat Greek Yogurt
200 ml Vegetable Broth
1 clove Garlic
1 tsp Cumin Seed
PREPARATION
Preheat oven to 400°F and toss the drained chickpeas with half of the cumin and a pinch of salt.
Roast the chickpeas on a parchment-lined baking sheet for 15 minutes until they are golden and achieve a satisfying crunch.
In a medium saucepan, combine the dry red lentils, minced garlic, remaining cumin, and vegetable broth.
Bring the mixture to a boil then reduce heat and simmer for 12 minutes until the lentils are soft and have absorbed the liquid.
Stir in the fresh spinach and cook for 1 minute until the leaves are completely wilted.
Remove the pan from the heat and fold in the non-fat Greek yogurt until the stew is thick and velvety.
Transfer the stew to a bowl and top with the warm roasted chickpeas before serving.