Lentil and Chickpea Protein Stew with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Chickpea Protein Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Stew with Roasted Broccoli

Savor a hearty, plant-powered stew bursting with tender lentils and chickpeas simmered in aromatic spices, complemented by roasted broccoli and a hint of savory nutritional yeast. This comforting vegan dish is both satisfying and nutrient-dense, perfect for a healthy dinner that fuels your body.

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NUTRITION

607kcal
Protein
42.4g
Fat
15.5g
Carbs
84.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Lentils

1/2 cup cooked Chickpeas

150g Firm Tofu

1 cup Broccoli

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 medium Onion

2 cloves Garlic

1 cup Diced Tomatoes

Spices (Cumin, Paprika, Turmeric, Salt & Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Toss broccoli florets with olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast for 15-20 minutes until edges are crispy.

  • 3

    In a large pot, heat a splash of olive oil over medium heat. Sauté diced onion until softened, then add minced garlic and spices (cumin, paprika, turmeric, salt, and pepper) to build a fragrant base.

  • 4

    Stir in the diced tomatoes and let simmer for about 5 minutes.

  • 5

    Add the cooked lentils and chickpeas to the pot, stirring well.

  • 6

    Cube the firm tofu and gently fold it into the stew. Allow the mixture to simmer for another 5-7 minutes so the flavors meld.

  • 7

    Stir in the nutritional yeast for a boost of savory depth and extra protein.

  • 8

    Adjust seasoning if needed, then gently fold in the roasted broccoli just before serving to keep its texture vibrant.

  • 9

    Serve warm and enjoy your hearty, vegan protein stew.

Lentil and Chickpea Protein Stew with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Chickpea Protein Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Stew with Roasted Broccoli

Savor a hearty, plant-powered stew bursting with tender lentils and chickpeas simmered in aromatic spices, complemented by roasted broccoli and a hint of savory nutritional yeast. This comforting vegan dish is both satisfying and nutrient-dense, perfect for a healthy dinner that fuels your body.

NUTRITION

607kcal
Protein
42.4g
Fat
15.5g
Carbs
84.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Lentils

1/2 cup cooked Chickpeas

150g Firm Tofu

1 cup Broccoli

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 medium Onion

2 cloves Garlic

1 cup Diced Tomatoes

Spices (Cumin, Paprika, Turmeric, Salt & Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Toss broccoli florets with olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast for 15-20 minutes until edges are crispy.

  • 3

    In a large pot, heat a splash of olive oil over medium heat. Sauté diced onion until softened, then add minced garlic and spices (cumin, paprika, turmeric, salt, and pepper) to build a fragrant base.

  • 4

    Stir in the diced tomatoes and let simmer for about 5 minutes.

  • 5

    Add the cooked lentils and chickpeas to the pot, stirring well.

  • 6

    Cube the firm tofu and gently fold it into the stew. Allow the mixture to simmer for another 5-7 minutes so the flavors meld.

  • 7

    Stir in the nutritional yeast for a boost of savory depth and extra protein.

  • 8

    Adjust seasoning if needed, then gently fold in the roasted broccoli just before serving to keep its texture vibrant.

  • 9

    Serve warm and enjoy your hearty, vegan protein stew.