Lentil and Chickpea Stew with Roasted Broccoli and Spinach

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

Lentil and Chickpea Stew with Roasted Broccoli and Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Broccoli and Spinach

Enjoy a hearty vegan stew that blends tender lentils and chickpeas with a savory burst of roasted broccoli and fresh spinach. This comforting dish is enriched with a hint of nutritional yeast and aromatic garlic and onion, delivering vibrant flavors and a satisfying texture that’s both nourishing and delicious.

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NUTRITION

563kcal
Protein
40.8g
Fat
11.2g
Carbs
83.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198 g)

1/2 cup cooked chickpeas (125 g)

2 oz firm tofu (56 g)

1 tbsp nutritional yeast (5 g)

1 cup broccoli, roasted (91 g)

1 cup raw spinach (30 g)

1/2 cup diced tomatoes (120 g)

1/4 medium onion (30 g)

1 clove garlic

1/4 cup vegetable broth (60 g)

1 tsp olive oil

Salt and pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli with olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy around the edges.

  • 2

    While the broccoli roasts, heat a non-stick pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

  • 3

    Add the cooked lentils and chickpeas to the pot along with the diced tomatoes and vegetable broth. Stir well and let it simmer for 5-7 minutes to allow the flavors to meld.

  • 4

    Dice the firm tofu into small cubes and gently stir it into the stew. Allow the mixture to simmer for an additional 3-4 minutes, ensuring the tofu warms through without breaking apart.

  • 5

    Stir in the raw spinach and nutritional yeast, allowing the spinach to wilt gently in the residual heat.

  • 6

    Adjust salt and pepper to taste. Serve the hearty stew in a bowl, topped with the roasted broccoli for added texture and a burst of flavor.

Lentil and Chickpea Stew with Roasted Broccoli and Spinach

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

Lentil and Chickpea Stew with Roasted Broccoli and Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Broccoli and Spinach

Enjoy a hearty vegan stew that blends tender lentils and chickpeas with a savory burst of roasted broccoli and fresh spinach. This comforting dish is enriched with a hint of nutritional yeast and aromatic garlic and onion, delivering vibrant flavors and a satisfying texture that’s both nourishing and delicious.

NUTRITION

563kcal
Protein
40.8g
Fat
11.2g
Carbs
83.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198 g)

1/2 cup cooked chickpeas (125 g)

2 oz firm tofu (56 g)

1 tbsp nutritional yeast (5 g)

1 cup broccoli, roasted (91 g)

1 cup raw spinach (30 g)

1/2 cup diced tomatoes (120 g)

1/4 medium onion (30 g)

1 clove garlic

1/4 cup vegetable broth (60 g)

1 tsp olive oil

Salt and pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli with olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy around the edges.

  • 2

    While the broccoli roasts, heat a non-stick pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

  • 3

    Add the cooked lentils and chickpeas to the pot along with the diced tomatoes and vegetable broth. Stir well and let it simmer for 5-7 minutes to allow the flavors to meld.

  • 4

    Dice the firm tofu into small cubes and gently stir it into the stew. Allow the mixture to simmer for an additional 3-4 minutes, ensuring the tofu warms through without breaking apart.

  • 5

    Stir in the raw spinach and nutritional yeast, allowing the spinach to wilt gently in the residual heat.

  • 6

    Adjust salt and pepper to taste. Serve the hearty stew in a bowl, topped with the roasted broccoli for added texture and a burst of flavor.