You have to try this extraordinary stewed 1-pot lentil spinach, 1-pot! It is a 30 -minute meal full of proteins and flavor. It has more than 21 grams of protein per portion! Do it on the hob or on your instant plate. Gluten -free, soy without dice option
This stew of spinach of super delicious chickpea lentils is an easy dinner with 1 pan. Lentiles, quinoa and chickpeas cook together in a spinach puree. With only 10 minutes of active cooking time, this is a perfect dinner for the week.
It has many delicious Indian curry flavors that make it so compelling and satisfactory.
I took inspiration from the curry of spinach from my tofu palak and used it as a sauce for this stew! Vegetables merge as a sauce so that they cannot be chosen! Pure vegetables cooked with spices also bring the green-y flavor! This stew is an easy 1 pot meal. There are lentil proteins, chickpeas, quinoa, walnuts or seeds! And if serve with focaccia or whole wheat bread, there is also proteins there!
You can make a spinach stew for chickpea lentils on the hob or on the instant dish. You will find indications for both in the recipe card. I also have step-by-step indications with images for the hob method. It is very similar to what you do instantly, so the photos should help you with both methods.
This deeply seasoned stew and curry is fragrant, filling and a perfect dinner in a cold evening!
Because you will love the spinach stew by Chickpea Lentil of Quinoa
- 1 pot, 1 meal per bowl
- proteins rich in 21 grams of protein per bowl
- There are lentil proteins, chickpeas, quinoa, walnuts or seeds!
- A lot of subtle vegetables from the spinach puree
- Of course gluten -free and soy without an easy walnut option
- 1/4 cup red lentils, Masor from
- 1/4 cup Quinoa
- 15 ounce Can chickpeas , o 1.5 cups of cooked chickpeas, salted Chana
- 1 teaspoon oil, or brown in broth for oil
- 1/2 cup red onion, finely cut or cut thin
- 1 Delicate green chilli pepper, Minedly chopped, optional
- 1 teaspoon Masala rooms, or more
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon Cardamomo dust
- 1/2 teaspoon cumin powder
- 2 large tomatoes
- 2 cups Packaged spinach, Add more for the greener soup, use about 3 frozen ounces
- 3 cloves garlic
- 1 “ ginger
- 1/4 teaspoon black pepper grains, Or add the black pepper later
- 2 cups waterfall , or vegetarian stock, divided
- 3/4 teaspoon salt or pleasure
- 1/2 teaspoon raw sugar or other sweetener
- 2 spoons Chopped ancestors, (omit for walnuts)
- Non -dairy yogurt or non -dairy cream, crushed pepper flakes and more anachard or hemp seeds , outline
Prevent the screen from becoming dark
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Wash and drain the lentils and quinoa And keep ready. Drain the chickpeas And keep ready.
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In a pan, Add oil, onions and green chili pepper And cook over medium heat for 5 minutes. Add the spices And mix well and cook for a minute.
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In the meantime, mix the Tomato, spinach, garlic, ginger and pepper grains with 1/2 cup of water in a smooth puree. Add to the pan and mix well. Add the lentils, quinoa and chickpeas And mix. Add salt, sugar and 1.5 cups of waterMix and cover and cook for 20 minutes. Mix once in the middle. Add Pieces of Anacardi And mix, taste and season the salt and spices. Add the water if necessary for a more minimal consistency.
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Serve hot seasoned with a contour of choice such as hemp seeds, pepper flakes, non -dairy yogurt -caseario and bread, crabker, focaccia or naan to immerse yourself.
substitutes: Don’t have lentils, omitted. Do not have quinoa, use millet, couscous or rice.
Protein: Add multiple proteins Guarnind with hemp seeds or a non -dairy cream -Casearia made with walnut or tofu seeds. Add nutritional yeast. Combine with whole grain bread or focaccia
To do it in Instant Pot: Make the whole pan in the instant pot in Sauté mode. Add the mixed sauce, salt, sugar, 1 cup of water and mix. Cook at high pressure for 2 minutes with a natural release.
Spinach stew for chickpea lenses is naturally gluten -free and soy. Omit the anacardi for walnuts.
Calories: 435Kcal, Carbohydrates: 69G, Protein: 22G, Fat: 9G, Saturated fat: 1G, Polynsaturo fat: 3G, Monolysatuine fat: 4G, Sodium: 688mg, Potassium: 1060mg, Fiber: 19G, Sugar: 12G, Vitamin A: 2612Iu, Vitamin C: 24mg, Soccer: 139mg, Iron: 8mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients and replacements
- red lentils – These add proteins and thicken the stew.
- Quinoa – For multiple proteins and to add consistency.
- chickpeas – The canned or cooked chickpeas add even more proteins and a great consistency to this stew.
- oil – Sauté. You can fry the broth for an oil without oil.
- aromatic – Onion, green chilli pepper, garlic and ginger bring umami and a little heat to this stew.
- land spices – Spinach’s stew for lentil of Ceci has an incredible flavor from Garam Masala, Cinnamon, Cardamom and Cumin.
- tomatoes – Add humidity and umami.
- spinach – gives this stew its vibrant and green color and add fibers and vegetables
- black pepper grains – For heat and a flowery flavor. Instead, you can use broken black pepper, if you prefer.
- sugar – A little sweetness compensates the earthy/grassy flavors of spinach, quinoa and beans.
- Andrachi – For crunch and even more proteins! Omit for walnuts.
- gaskets -Tronging this icy bowl of quinoa spinach with a wire of non -dairy yogurt or non -dairy cream, some crushed and more anachard pepper flakes.
💡 Tips
- Wash and drain the lentils and quinoa while the onion cooks to reduce active cooking times in the kitchen.
- Don’t you want to use a blender? Instead use chopped spinach and chopped tomato
How to prepare Chickpea Lentil Quinoa’s spinach stew
Wash and drain the lentils and quinoa And keep ready. Drain the chickpeas And keep ready.
In a pan, Add oil, onions and green chili pepper And cook over medium heat for 5 minutes. Add the spices And mix well and cook for a minute.
In the meantime, mix the Tomato, spinach, garlic, ginger and pepper grains with 1/2 cup of water in a smooth puree.
Add to the pan and mix well.
Add the lentils, quinoa and chickpeas And mix. Add salt, sugar and 1.5 cups of water and cover and cook for 20 minutes. Mix once in the middle. Add Pieces of Anacardi And mix, taste and season the salt and spices. Add the water if necessary for a more minimal consistency. Cook for a few minutes.
Serve hot seasoned with a side dish of choice and bread, cracker, focaccia or naan to immerse yourself.
What to serve with the stew of spinach lentils of chickpeas
This stew is a meal alone, but you can also serve with a little toasted bread, focaccia or Naan to immerse yourself.
Add multiple proteins Guarnind with hemp seeds or a non -dairy cream -Casearia made with walnut or tofu seeds. Combine with whole grain bread or focaccia
Frequent questions
Spinach stew for chickpea lenses is naturally gluten -free and soy. Omit the anacardi for walnuts.
