Name: Lentil and Chickpea Stew with Spinach and Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.4 cup Red Lentils; 1 ounce Canned Chickpeas; 6 tablespoons Nutritional Yeast; 3 cups Fresh Spinach; 1 teaspoon Pumpkin Seeds; 1 ounce Yellow Onion, diced; 2 cloves Garlic, minced; 2 cups Vegetable Broth; 1/2 teaspoon Turmeric; 1/2 teaspoon Ground Cumin

Lentil and Chickpea Stew with Spinach and Pumpkin Seeds

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

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Pumpkin Seeds

Red lentils and chickpeas simmered in a turmeric-spiced broth with wilted spinach, finished with toasted pumpkin seeds for a satisfying crunch.

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NUTRITION

Protein

40.6g

Fat

5.8g

Carbs

71.9g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Red Lentils

1 ounce Canned Chickpeas

6 tablespoons Nutritional Yeast

3 cups Fresh Spinach

1 teaspoon Pumpkin Seeds

1 ounce Yellow Onion, diced

2 cloves Garlic, minced

2 cups Vegetable Broth

1/2 teaspoon Turmeric

1/2 teaspoon Ground Cumin

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PREPARATION

1
Sauté the diced onion and minced garlic in a large pot with two tablespoons of the vegetable broth over medium heat until the onion is translucent.
2
Add the red lentils, chickpeas, turmeric, and cumin to the pot, stirring for one minute to toast the spices.
3
Pour in the remaining vegetable broth and bring the mixture to a boil.
4
Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the lentils are soft and the stew has thickened.
5
Remove from heat and stir in the nutritional yeast and fresh spinach until the spinach is completely wilted.
6
Pour the stew into a bowl and garnish with the pumpkin seeds for a nutty finish.