Creamy Lentil and Chickpea Stew 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 Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Broccoli

Enjoy a warm, hearty, and creamy vegetarian stew featuring red lentils and chickpeas simmered in a fragrant tomato and spice broth, paired with perfectly roasted broccoli and delicate cubes of firm tofu. This dish offers a satisfying blend of textures and flavors, with a smoky, savory profile enhanced by a hint of olive oil and aromatic garlic.

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NUTRITION

565kcal
Protein
42.4g
Fat
12.9g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils

3/4 cup cooked chickpeas

60g firm tofu

1 cup chopped broccoli

1/2 cup diced tomatoes

1 cup vegetable broth

1/4 medium onion

2 garlic cloves

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped broccoli with half the olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 2

    Rinse the red lentils under cold water and set aside. In a medium pot, heat the remaining olive oil over medium heat, then sauté the chopped onion until it becomes translucent. Add minced garlic, ground cumin, and smoked paprika; stir for about 1 minute until fragrant.

  • 3

    Stir in the diced tomatoes and vegetable broth, and bring the mixture to a simmer. Add the red lentils and let cook for about 15 minutes until they're tender and the stew begins to thicken.

  • 4

    Gently fold in the cooked chickpeas and carefully dice the tofu into small cubes, then add them into the stew. Let the stew simmer for an additional 5 minutes to meld the flavors, stirring occasionally.

  • 5

    Season the stew with salt and pepper to taste. Serve the hearty stew topped with the roasted broccoli, and enjoy a creamy, warming bowl that perfectly balances flavor and nutrition.

Creamy Lentil and Chickpea Stew 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 Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Broccoli

Enjoy a warm, hearty, and creamy vegetarian stew featuring red lentils and chickpeas simmered in a fragrant tomato and spice broth, paired with perfectly roasted broccoli and delicate cubes of firm tofu. This dish offers a satisfying blend of textures and flavors, with a smoky, savory profile enhanced by a hint of olive oil and aromatic garlic.

NUTRITION

565kcal
Protein
42.4g
Fat
12.9g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils

3/4 cup cooked chickpeas

60g firm tofu

1 cup chopped broccoli

1/2 cup diced tomatoes

1 cup vegetable broth

1/4 medium onion

2 garlic cloves

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped broccoli with half the olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 2

    Rinse the red lentils under cold water and set aside. In a medium pot, heat the remaining olive oil over medium heat, then sauté the chopped onion until it becomes translucent. Add minced garlic, ground cumin, and smoked paprika; stir for about 1 minute until fragrant.

  • 3

    Stir in the diced tomatoes and vegetable broth, and bring the mixture to a simmer. Add the red lentils and let cook for about 15 minutes until they're tender and the stew begins to thicken.

  • 4

    Gently fold in the cooked chickpeas and carefully dice the tofu into small cubes, then add them into the stew. Let the stew simmer for an additional 5 minutes to meld the flavors, stirring occasionally.

  • 5

    Season the stew with salt and pepper to taste. Serve the hearty stew topped with the roasted broccoli, and enjoy a creamy, warming bowl that perfectly balances flavor and nutrition.