Name: Lentil and Chickpea Stew with Wilted Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.15 cups cooked red lentils; 0.5 cup canned chickpeas; 3 cups fresh spinach; 1 tablespoon olive oil; 0.5 cup diced yellow onion; 2 cloves garlic, minced; 0.5 teaspoon ground turmeric; 0.5 teaspoon ground cumin

Lentil and Chickpea Stew with Wilted Spinach

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 Wilted Spinach

A slow-simmered stew of red lentils and chickpeas with aromatic turmeric, finished with tender wilted spinach and a squeeze of bright lemon.

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NUTRITION

Protein

32.4g

Fat

17.7g

Carbs

80.8g

SERVINGS

1 serving

INGREDIENTS

1.15 cups cooked red lentils

0.5 cup canned chickpeas

3 cups fresh spinach

1 tablespoon olive oil

0.5 cup diced yellow onion

2 cloves garlic, minced

0.5 teaspoon ground turmeric

0.5 teaspoon ground cumin

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PREPARATION

1
Heat the olive oil in a large pot over medium heat and sauté the diced onion until translucent.
2
Add the minced garlic, turmeric, and cumin, stirring for one minute until the spices are fragrant.
3
Stir in the cooked red lentils and chickpeas with a splash of water or vegetable broth to reach your desired consistency.
4
Simmer the stew for ten minutes to allow the flavors to fully meld together.
5
Fold in the fresh spinach and cook for one to two minutes until the leaves are just wilted and vibrant.
6
Finish the dish with a squeeze of fresh lemon juice and serve warm.