Name: Lentil and Chickpea Stew with Leafy Greens and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked lentils; 0.5 cup cooked chickpeas; 0.75 cup non-fat Greek yogurt; 2 cups chopped kale; 0.5 cup chopped onion; 1 cup vegetable broth; 2 cloves minced garlic; 1 teaspoon ground cumin

Lentil and Chickpea Stew with Leafy Greens and Greek Yogurt

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 Leafy Greens and Greek Yogurt

A hearty stew of simmered lentils and chickpeas with wilted kale and aromatic spices, topped with a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

45.5g

Fat

4.9g

Carbs

84g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils

0.5 cup cooked chickpeas

0.75 cup non-fat Greek yogurt

2 cups chopped kale

0.5 cup chopped onion

1 cup vegetable broth

2 cloves minced garlic

1 teaspoon ground cumin

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PREPARATION

1
Heat a large pot over medium heat and lightly coat with cooking spray.
2
Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent and soft.
3
Stir in the ground cumin and cook for about thirty seconds until the aroma is released.
4
Pour in the vegetable broth along with the cooked lentils and cooked chickpeas.
5
Bring the mixture to a gentle simmer and let it cook for ten minutes to allow the flavors to meld together.
6
Add the chopped kale and stir continuously until the leaves are wilted and turn a vibrant green.
7
Remove the pot from the heat and season with a pinch of salt and pepper if desired.
8
Transfer the stew to a serving bowl and finish with a generous dollop of Greek yogurt on top.