Name: Lentil and Chickpea Stew with Silky Greek Yogurt Swirl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup dry Red Lentils; 1/2 cup canned Chickpeas, rinsed; 3/4 cup Non-fat Plain Greek Yogurt; 1 cup Baby Spinach; 1 cup Vegetable Broth; 1/4 cup chopped Yellow Onion; 2 cloves minced Garlic; 1 tsp Ground Cumin

Nutrition

Per serving

491 calories

Protein: 41g; 33% of calories
Carbs: 75g; 60% of calories
Fat: 4g; 7% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Sauté the chopped onion and minced garlic in a small amount of vegetable broth in a pot over medium heat until they become translucent and fragrant.
Stir in the ground cumin and dry red lentils, ensuring the lentils are well-coated with the spices.
Pour in the remaining vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for about 15 to 20 minutes until the lentils are soft and the liquid is mostly absorbed.
Fold in the chickpeas and fresh baby spinach, cooking for another 2 minutes until the spinach is wilted and the chickpeas are heated through.
Ladle the stew into a bowl and top with a thick, silky swirl of Greek yogurt to serve.

Nutrition

Ingredients

Instructions

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