Creamy Lentil and Chickpea Stew with Roasted Cauliflower

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 Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Cauliflower

Delight in a hearty, velvety stew featuring a protein-packed medley of seitan, tofu, red lentils, and chickpeas simmered in a spiced, light coconut broth. Roasted cauliflower and aromatic vegetables add delightful texture and warmth to this vibrant, vegetarian dinner.

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NUTRITION

517kcal
Protein
48.8g
Fat
14.2g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

110g Seitan

50g Firm Tofu

20g Red Lentils (dry)

60g Chickpeas (cooked)

1 cup Cauliflower (chopped)

1 small Onion

2 cloves Garlic

1 cup Vegetable Broth

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Turmeric

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes or until lightly browned and tender.

  • 2

    In a medium saucepan, heat a small amount of olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Stir in the ground cumin, turmeric, and smoked paprika, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, chickpeas, and vegetable broth to the saucepan. Bring to a simmer and let it cook for about 10 minutes, stirring occasionally.

  • 5

    Gently fold in the diced seitan and crumbled tofu. Pour in the light coconut milk and let the stew simmer for an additional 5 minutes to meld the flavors.

  • 6

    Season with salt and pepper to taste. If the stew is too thick, you can add a splash more broth or water.

  • 7

    To serve, ladle the creamy stew into a bowl and top with the roasted cauliflower. Enjoy your warm and satisfying vegetarian dinner!

Creamy Lentil and Chickpea Stew with Roasted Cauliflower

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 Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Cauliflower

Delight in a hearty, velvety stew featuring a protein-packed medley of seitan, tofu, red lentils, and chickpeas simmered in a spiced, light coconut broth. Roasted cauliflower and aromatic vegetables add delightful texture and warmth to this vibrant, vegetarian dinner.

NUTRITION

517kcal
Protein
48.8g
Fat
14.2g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

110g Seitan

50g Firm Tofu

20g Red Lentils (dry)

60g Chickpeas (cooked)

1 cup Cauliflower (chopped)

1 small Onion

2 cloves Garlic

1 cup Vegetable Broth

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Turmeric

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes or until lightly browned and tender.

  • 2

    In a medium saucepan, heat a small amount of olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Stir in the ground cumin, turmeric, and smoked paprika, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, chickpeas, and vegetable broth to the saucepan. Bring to a simmer and let it cook for about 10 minutes, stirring occasionally.

  • 5

    Gently fold in the diced seitan and crumbled tofu. Pour in the light coconut milk and let the stew simmer for an additional 5 minutes to meld the flavors.

  • 6

    Season with salt and pepper to taste. If the stew is too thick, you can add a splash more broth or water.

  • 7

    To serve, ladle the creamy stew into a bowl and top with the roasted cauliflower. Enjoy your warm and satisfying vegetarian dinner!