Creamy Lentil and Chickpea Stir Fry with Roasted Broccoli

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

Creamy Lentil and Chickpea Stir Fry with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stir Fry with Roasted Broccoli

Enjoy a luscious, comforting vegetarian dinner featuring tender lentils and hearty chickpeas stir-fried in a silky, blended tofu sauce. Roasted broccoli adds a burst of flavor and crunch to this balanced, nutrient-packed dish, making it a satisfying meal that’s both creamy and vibrant.

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NUTRITION

534kcal
Protein
45.2g
Fat
15.1g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (~150g)

1/3 cup cooked chickpeas (~80g)

175g firm tofu

1 cup broccoli

1 tbsp nutritional yeast

1 tsp olive oil

2 cloves garlic

1/4 cup vegetable broth

1 tbsp lemon juice

1 tsp cumin

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, and roast on a baking sheet for about 15-20 minutes until edges are slightly crispy.

  • 2

    Meanwhile, heat a non-stick skillet over medium heat. Add minced garlic and cumin, sautéing until fragrant for about 30 seconds.

  • 3

    Add the cooked lentils and chickpeas to the skillet. Stir gently to combine the spices with the legumes.

  • 4

    In a blender, combine the firm tofu, vegetable broth, lemon juice, and nutritional yeast. Blend until smooth to create a creamy sauce.

  • 5

    Pour the creamy tofu sauce over the lentil and chickpea mixture in the skillet, stirring to coat evenly. Let it simmer for 2-3 minutes to meld the flavors.

  • 6

    Gently fold in the roasted broccoli, mixing until everything is well incorporated.

  • 7

    Taste and adjust seasonings as needed, then serve warm.

Creamy Lentil and Chickpea Stir Fry with Roasted Broccoli

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

Creamy Lentil and Chickpea Stir Fry with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stir Fry with Roasted Broccoli

Enjoy a luscious, comforting vegetarian dinner featuring tender lentils and hearty chickpeas stir-fried in a silky, blended tofu sauce. Roasted broccoli adds a burst of flavor and crunch to this balanced, nutrient-packed dish, making it a satisfying meal that’s both creamy and vibrant.

NUTRITION

534kcal
Protein
45.2g
Fat
15.1g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (~150g)

1/3 cup cooked chickpeas (~80g)

175g firm tofu

1 cup broccoli

1 tbsp nutritional yeast

1 tsp olive oil

2 cloves garlic

1/4 cup vegetable broth

1 tbsp lemon juice

1 tsp cumin

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, and roast on a baking sheet for about 15-20 minutes until edges are slightly crispy.

  • 2

    Meanwhile, heat a non-stick skillet over medium heat. Add minced garlic and cumin, sautéing until fragrant for about 30 seconds.

  • 3

    Add the cooked lentils and chickpeas to the skillet. Stir gently to combine the spices with the legumes.

  • 4

    In a blender, combine the firm tofu, vegetable broth, lemon juice, and nutritional yeast. Blend until smooth to create a creamy sauce.

  • 5

    Pour the creamy tofu sauce over the lentil and chickpea mixture in the skillet, stirring to coat evenly. Let it simmer for 2-3 minutes to meld the flavors.

  • 6

    Gently fold in the roasted broccoli, mixing until everything is well incorporated.

  • 7

    Taste and adjust seasonings as needed, then serve warm.