Name: Creamy Lentil Stew with Spinach and White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked Red Lentils; 0.75 cup Cannellini Beans; 0.5 cup Non-fat Greek Yogurt; 2 cups Fresh Spinach; 1 cup Vegetable Broth; 0.25 cup chopped Yellow Onion; 2 cloves minced Garlic

Creamy Lentil Stew with Spinach and White Beans

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Stew with Spinach and White Beans

Lentils and white beans simmered with aromatic spices and fresh spinach, finished with a dollop of protein-rich Greek yogurt for a velvety texture.

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NUTRITION

Protein

41.1g

Fat

1.9g

Carbs

78g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Red Lentils

0.75 cup Cannellini Beans

0.5 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

1 cup Vegetable Broth

0.25 cup chopped Yellow Onion

2 cloves minced Garlic

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PREPARATION

1
In a large pot, sauté the chopped onion and minced garlic with two tablespoons of the vegetable broth over medium heat until the onions are translucent.
2
Stir in the cooked red lentils and the rinsed cannellini beans.
3
Pour in the remaining vegetable broth and bring the mixture to a gentle simmer for 5-7 minutes to allow the flavors to meld.
4
Add the fresh spinach to the pot and stir until the leaves are completely wilted and bright green.
5
Remove the pot from the heat and let it cool for one minute before stirring in the non-fat Greek yogurt to create a creamy consistency.
6
Season with a pinch of sea salt, black pepper, and optional turmeric or cumin for added depth.
7
Serve warm in a bowl, ensuring the yogurt is fully incorporated for a smooth finish.