Name: Slow-Cooked Chickpea and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup dry red lentils; 0.25 cup canned chickpeas; 2 cup low-sodium vegetable broth; 0.5 cup canned diced tomatoes; 4 tbsp nutritional yeast; 1 cup fresh baby spinach; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Chickpea and Vegetable Stew

Slow-cooked chickpeas and red lentils simmered in a savory tomato broth with aromatic spices for a meal that is velvety and satisfying.

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NUTRITION

Protein

41.5g

Fat

3.7g

Carbs

90.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup dry red lentils

0.25 cup canned chickpeas

2 cup low-sodium vegetable broth

0.5 cup canned diced tomatoes

4 tbsp nutritional yeast

1 cup fresh baby spinach

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Rinse the dry red lentils under cold water until the water runs clear.
2
Place the lentils, chickpeas, vegetable broth, diced tomatoes, garlic powder, onion powder, ground cumin, sea salt, and black pepper into the slow cooker.
3
Cover and cook on low for 6 to 8 hours until the lentils are tender and have naturally thickened the stew.
4
Stir in the nutritional yeast and fresh baby spinach during the last 10 minutes of cooking until the greens are wilted.
5
Serve warm in bowls, ensuring a balanced distribution of the hearty legumes.