Name: Creamy Lentil and Chickpea Stew with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g cooked red lentils; 90g canned chickpeas, drained; 125g non-fat Greek yogurt; 60g fresh spinach; 30g diced yellow onion; 3g minced garlic; 5g grated fresh ginger; 120g low-sodium vegetable broth

Nutrition

Per serving

389 calories

Protein: 35g; 34% of calories
Carbs: 60g; 59% of calories
Fat: 3g; 7% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Sauté the diced onion, minced garlic, and grated ginger in a large pot with a splash of vegetable broth until softened and aromatic.
Stir in ground cumin, turmeric, and coriander, cooking for one minute to toast the spices.
Add the cooked red lentils, drained chickpeas, and the remaining vegetable broth to the pot.
Simmer the mixture over medium heat for about 5 to 7 minutes to allow the flavors to combine.
Fold in the fresh spinach and stir until the leaves are just wilted.
Remove the pot from the heat and gently stir in the non-fat Greek yogurt until the stew is creamy.
Serve immediately while warm, seasoned with a touch of sea salt and cracked black pepper.

Nutrition

Ingredients

Instructions

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