Creamy Lentil and Chickpea Stew with Sautéed 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 Sautéed Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Sautéed Broccoli

A hearty yet light vegetarian stew featuring tender lentils, chickpeas, and cubes of firm tofu simmered with aromatic spices, diced tomatoes, and a savory vegetable broth. Sautéed broccoli and spinach add vibrant color and texture, while a sprinkle of nutritional yeast brings a subtle cheesy creaminess to complete this comforting meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

510kcal
Protein
38.0g
Fat
11.6g
Carbs
68.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils

80g firm tofu, cubed

1/4 cup cooked chickpeas

1 cup chopped broccoli

1 cup fresh spinach

1/2 cup diced tomatoes

1/2 medium onion, sliced

2 cloves garlic, minced

1 tsp olive oil

1 cup vegetable broth

2 tbsp nutritional yeast

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent.

  • 2

    Stir in the diced tomatoes, ground cumin, and smoked paprika. Allow the mixture to cook for a couple of minutes until the tomatoes begin to soften.

  • 3

    Add the cooked lentils, cubed tofu, and cooked chickpeas to the pot. Pour in the vegetable broth and bring the stew to a gentle simmer. Let it cook for about 8-10 minutes so the flavors meld together.

  • 4

    Meanwhile, in a separate non-stick pan, lightly sauté the chopped broccoli and fresh spinach until they are tender but still vibrant in color. Season with a pinch of salt and pepper.

  • 5

    Once the stew has simmered, stir in the nutritional yeast to add a subtle creamy, cheesy flavor. Adjust seasonings with salt and pepper.

  • 6

    To serve, spoon the hearty lentil and chickpea stew into bowls and top with the sautéed broccoli and spinach. Enjoy your nutritious, vegetarian dinner!

Creamy Lentil and Chickpea Stew with Sautéed 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 Sautéed Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Sautéed Broccoli

A hearty yet light vegetarian stew featuring tender lentils, chickpeas, and cubes of firm tofu simmered with aromatic spices, diced tomatoes, and a savory vegetable broth. Sautéed broccoli and spinach add vibrant color and texture, while a sprinkle of nutritional yeast brings a subtle cheesy creaminess to complete this comforting meal.

NUTRITION

510kcal
Protein
38.0g
Fat
11.6g
Carbs
68.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils

80g firm tofu, cubed

1/4 cup cooked chickpeas

1 cup chopped broccoli

1 cup fresh spinach

1/2 cup diced tomatoes

1/2 medium onion, sliced

2 cloves garlic, minced

1 tsp olive oil

1 cup vegetable broth

2 tbsp nutritional yeast

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent.

  • 2

    Stir in the diced tomatoes, ground cumin, and smoked paprika. Allow the mixture to cook for a couple of minutes until the tomatoes begin to soften.

  • 3

    Add the cooked lentils, cubed tofu, and cooked chickpeas to the pot. Pour in the vegetable broth and bring the stew to a gentle simmer. Let it cook for about 8-10 minutes so the flavors meld together.

  • 4

    Meanwhile, in a separate non-stick pan, lightly sauté the chopped broccoli and fresh spinach until they are tender but still vibrant in color. Season with a pinch of salt and pepper.

  • 5

    Once the stew has simmered, stir in the nutritional yeast to add a subtle creamy, cheesy flavor. Adjust seasonings with salt and pepper.

  • 6

    To serve, spoon the hearty lentil and chickpea stew into bowls and top with the sautéed broccoli and spinach. Enjoy your nutritious, vegetarian dinner!