Protein-Packed Lentil and Chickpea Spinach

Name: Protein-Packed Lentil and Chickpea Spinach
Total time: 25 min
Yield: 2 people
Ingredients: 1 cup Boiled Green Lentils; 15 oz Boiled Chickpeas; 7 oz Fresh Spinach; 1 medium Onion; 3 clove Garlic; 1 tbsp Tomato Paste; 2 tbsp Olive Oil; 1 cup Vegetable Broth or Water; 1 tsp Cumin; 1 tsp Sweet Paprika; 1 tsp Salt and Black Pepper

Vegan • Vegetarian • Gluten-FreeUnder 30 MinsHigh Protein • BalancedOne-PotDinnerMediterranean

Medium

25min

450kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty one-pot meal rich in plant-based protein and fiber, featuring the perfect harmony of chickpeas, green lentils, and fresh spinach.

One of the most sought-after recipes for those seeking a healthy and balanced diet is undoubtedly the satisfying and delicious Protein-Packed Lentil and Chickpea Spinach. Especially on meatless days or within vegan and vegetarian diets, bringing together the best sources of plant-based protein in a single pot is a fantastic idea. This delightful Protein-Packed Lentil and Chickpea Spinach recipe is a burst of flavor and health! The green lentils and chickpeas provide an immense plant-based protein profile to support your daily macro needs while keeping you full for a long time thanks to their high fiber content. The secret lies in the aromatic components like cumin and fresh garlic meeting quality olive oil to fill your kitchen with wonderful scents. Moreover, the fresh spinach leaves added at the final stage make this meal perfect in terms of vitamins, minerals, and iron. This unique Protein-Packed Lentil and Chickpea Spinach pot, which will warm you up in winter and won't weigh you down in summer with its lightness, is also ideal for meals after intense training or a tiring day. Enjoy it as a satisfying main dish in a large bowl, or turn it into a feast that completes the amino acid chain by adding a small amount of quinoa, brown rice, or buckwheat. With this recipe ready in just 30 minutes, you will once again discover how practical and enchantingly delicious healthy eating can actually be.

Ingredients

190 g Boiled Green Lentils (about 1 cup)
240 g Boiled Chickpeas (about 1.5 cups or 1 small can)
200 g Fresh Spinach (about 4-5 handfuls)
1 pc Onion (1 medium)
3 cloves Garlic
1 tbsp Tomato Paste
2 tbsp Olive Oil
240 ml Vegetable Broth or Water
1 tsp Cumin
1 tsp Sweet Paprika
1 tsp Salt and Black Pepper (to taste)

Instructions

1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2
Add the finely minced garlic, cumin, and sweet paprika and cook for another minute, stirring constantly, until fragrant.
3
Add the tomato paste to the pot and sauté briefly. Then, add the pre-boiled or canned boiled green lentils, boiled chickpeas, and vegetable broth (or water). Season with salt and black pepper.
4
Once the mixture reaches a boil, lower the heat, cover the pot, and simmer for about 10 minutes to let the flavors meld.
5
Finally, add the washed fresh spinach to the pot in batches. Cook for another 2-3 minutes until the spinach has wilted, then remove from heat and serve hot.

Chef's Tips

•For an even richer protein profile, you can sprinkle toasted pumpkin seeds on top.
•If you have time, you can make the dish more economical by boiling dried lentils and chickpeas yourself.
•Try drizzling freshly squeezed lemon juice over it during service to add a light acidity to the dish.

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Recipe By

Kitchen Buddy Chef