Name: Creamy Lentil and White Bean Stew with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140g Cooked Brown Lentils; 120g Canned Cannellini Beans; 1/2 cup Non-fat Greek Yogurt; 1.5 tbsp Nutritional Yeast; 2 cups Fresh Spinach; 1 cup Low-Sodium Vegetable Broth; 1/4 cup Chopped Yellow Onion; 1 clove Minced Garlic

Creamy Lentil and White Bean Stew with Spinach

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and White Bean Stew with Spinach

Simmered brown lentils and cannellini beans folded with fresh spinach and a swirl of tangy Greek yogurt for a velvety finish.

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NUTRITION

Protein

43.1g

Fat

1.8g

Carbs

74g

SERVINGS

1 serving

INGREDIENTS

140g Cooked Brown Lentils

120g Canned Cannellini Beans

1/2 cup Non-fat Greek Yogurt

1.5 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 cup Low-Sodium Vegetable Broth

1/4 cup Chopped Yellow Onion

1 clove 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 onion is translucent.
2
Pour in the remaining vegetable broth and add the cooked lentils and cannellini beans to the pot.
3
Bring the mixture to a gentle simmer and cook for 5 to 7 minutes to allow the flavors to combine.
4
Stir in the fresh spinach and nutritional yeast, continuing to cook for 1 to 2 minutes until the spinach is fully wilted.
5
Remove the pot from the heat and allow it to cool slightly for one minute.
6
Gently fold in the non-fat Greek yogurt until the stew reaches a creamy consistency.
7
Season with a pinch of sea salt and cracked black pepper before serving in a warm bowl.