Name: Lentil and Chickpea Stew with Spinach and Silky Cashew Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Lentils; 1 cup Canned Chickpeas; 1.5 tablespoons Raw Cashews; 2 tablespoons Nutritional Yeast; 2 cups Fresh Spinach; 1 cup Vegetable Broth; 0.5 cup Diced Yellow Onion

Lentil and Chickpea Stew with Spinach and Silky Cashew Cream

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 Silky Cashew Cream

Lentils and chickpeas simmered with aromatic spices and fresh spinach, finished with a swirl of velvety cashew cream.

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NUTRITION

Protein

46.3g

Fat

12.4g

Carbs

104.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1 cup Canned Chickpeas

1.5 tablespoons Raw Cashews

2 tablespoons Nutritional Yeast

2 cups Fresh Spinach

1 cup Vegetable Broth

0.5 cup Diced Yellow Onion

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PREPARATION

1
Place the raw cashews in a small bowl and cover with boiling water, letting them soak for at least 15 minutes to soften.
2
In a large pot, sauté the diced onion with a splash of vegetable broth over medium heat until translucent and fragrant.
3
Stir in your favorite spices such as cumin, turmeric, and minced garlic, cooking for one minute to toast the aromatics.
4
Add the cooked lentils, drained chickpeas, and the remaining vegetable broth to the pot.
5
Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld together.
6
Drain the soaked cashews and place them in a high-speed blender with the nutritional yeast and 1/4 cup of the warm broth from the stew.
7
Blend the cashew mixture until completely smooth and creamy.
8
Fold the fresh spinach into the stew until it is just wilted and bright green.
9
Remove the pot from the heat and stir in the silky cashew cream before serving warm.