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

A hearty yet light vegetarian stew featuring tender lentils and chickpeas simmered in a vibrant tomato broth, enriched with a smooth pea protein finish and served with a side of perfectly roasted broccoli. This comforting dish delivers a creamy texture, balanced spices, and delightful freshness in every spoonful.

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NUTRITION

452kcal
Protein
40.1g
Fat
7.9g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked lentils (approx 133g)

1/4 cup cooked chickpeas (approx 40g)

1 scoop pea protein isolate (approx 30g)

1 cup roasted broccoli (91g)

1/2 cup diced tomatoes (120g)

1/2 cup vegetable broth (120g)

1/2 medium onion

2 cloves garlic

1 tsp olive oil

Herbs & spices to taste

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PREPARATION

  • 1

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

  • 2

    Meanwhile, finely chop the onion and mince the garlic.

  • 3

    In a medium pot, heat a small drizzle of olive oil over medium heat. Sauté the onion until translucent, then add garlic and your chosen herbs and spices (such as cumin, paprika, and a pinch of thyme) and cook for another minute.

  • 4

    Add the cooked lentils, chickpeas, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 8-10 minutes to meld the flavors.

  • 5

    Slowly whisk in the pea protein isolate until well combined, creating a creamy texture. Adjust seasoning with salt and pepper as needed.

  • 6

    Ladle the stew into a bowl and top with the roasted broccoli. Serve hot and enjoy your nutrient-packed, satisfying meal.

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

A hearty yet light vegetarian stew featuring tender lentils and chickpeas simmered in a vibrant tomato broth, enriched with a smooth pea protein finish and served with a side of perfectly roasted broccoli. This comforting dish delivers a creamy texture, balanced spices, and delightful freshness in every spoonful.

NUTRITION

452kcal
Protein
40.1g
Fat
7.9g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked lentils (approx 133g)

1/4 cup cooked chickpeas (approx 40g)

1 scoop pea protein isolate (approx 30g)

1 cup roasted broccoli (91g)

1/2 cup diced tomatoes (120g)

1/2 cup vegetable broth (120g)

1/2 medium onion

2 cloves garlic

1 tsp olive oil

Herbs & spices to taste

PREPARATION

  • 1

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

  • 2

    Meanwhile, finely chop the onion and mince the garlic.

  • 3

    In a medium pot, heat a small drizzle of olive oil over medium heat. Sauté the onion until translucent, then add garlic and your chosen herbs and spices (such as cumin, paprika, and a pinch of thyme) and cook for another minute.

  • 4

    Add the cooked lentils, chickpeas, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 8-10 minutes to meld the flavors.

  • 5

    Slowly whisk in the pea protein isolate until well combined, creating a creamy texture. Adjust seasoning with salt and pepper as needed.

  • 6

    Ladle the stew into a bowl and top with the roasted broccoli. Serve hot and enjoy your nutrient-packed, satisfying meal.