Name: Lentil and Chickpea Stew with Spinach and Grilled Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.7 cup Cooked Lentils; 0.25 cup Cooked Chickpeas; 5 tablespoons Nutritional Yeast; 2 cups Fresh Spinach; 1 small Zucchini; 1 cup Low-Sodium Vegetable Broth

Nutrition

Per serving

394 calories

Protein: 35g; 35% of calories
Carbs: 56g; 56% of calories
Fat: 4g; 9% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Slice the zucchini into half-inch rounds and grill over medium-high heat until tender and smoky.
In a medium pot, combine the cooked lentils, chickpeas, and vegetable broth over medium heat.
Whisk in the nutritional yeast until the broth becomes slightly thickened and develops a savory, umami depth.
Bring the mixture to a gentle simmer for five minutes to allow the flavors to meld together.
Stir in the fresh spinach leaves until they are just wilted and bright green.
Ladle the stew into a shallow bowl and top with the charred grilled zucchini slices.

Nutrition

Ingredients

Instructions

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