Creamy Lentil and Chickpea Stew with Spinach

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

Creamy Lentil and Chickpea Stew with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach

Simmered red lentils and chickpeas with aromatic spices and fresh spinach, finished with a dollop of Greek yogurt for a velvety texture.

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NUTRITION

481kcal
Protein
39.5g
Fat
4g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Dry Red Lentils

1/2 cup Canned Chickpeas, rinsed

1/2 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

1 cup Low-Sodium Vegetable Broth

1/3 cup Onion, chopped

1 clove Garlic, minced

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PREPARATION

  • 1

    Sauté the chopped onion and minced garlic in a non-stick pot with a splash of water or broth until softened and translucent.

  • 2

    Add the dry red lentils, rinsed chickpeas, and vegetable broth to the pot, seasoning with cumin, turmeric, salt, and pepper to taste.

  • 3

    Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and the liquid is mostly absorbed.

  • 4

    Stir in the fresh spinach and cook for 1 minute until the leaves are just wilted.

  • 5

    Remove the pot from the heat and stir in the non-fat Greek yogurt until the stew is creamy and well combined.

Creamy Lentil and Chickpea Stew with Spinach

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

Creamy Lentil and Chickpea Stew with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach

Simmered red lentils and chickpeas with aromatic spices and fresh spinach, finished with a dollop of Greek yogurt for a velvety texture.

NUTRITION

481kcal
Protein
39.5g
Fat
4g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Dry Red Lentils

1/2 cup Canned Chickpeas, rinsed

1/2 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

1 cup Low-Sodium Vegetable Broth

1/3 cup Onion, chopped

1 clove Garlic, minced

PREPARATION

  • 1

    Sauté the chopped onion and minced garlic in a non-stick pot with a splash of water or broth until softened and translucent.

  • 2

    Add the dry red lentils, rinsed chickpeas, and vegetable broth to the pot, seasoning with cumin, turmeric, salt, and pepper to taste.

  • 3

    Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and the liquid is mostly absorbed.

  • 4

    Stir in the fresh spinach and cook for 1 minute until the leaves are just wilted.

  • 5

    Remove the pot from the heat and stir in the non-fat Greek yogurt until the stew is creamy and well combined.