Lentil and Chickpea Protein Stew with Roasted Broccoli

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

Lentil and Chickpea Protein Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Stew with Roasted Broccoli

Savor a hearty, protein-packed vegan stew that marries the rich flavors of seitan, tofu, lentils, and chickpeas with perfectly roasted broccoli and a medley of vegetables in a light, spiced tomato broth. A comforting dish that’s both nourishing and satisfying.

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NUTRITION

748kcal
Protein
92.3g
Fat
16.3g
Carbs
91g

SERVINGS

1 serving

INGREDIENTS

150g Seitan

200g Firm Tofu

1/2 cup Cooked Lentils

1/2 cup Cooked Chickpeas

1 cup Broccoli (roasted)

1 cup Diced Tomatoes

1 medium Carrot

1 small Onion

1 cup Low-Sodium Vegetable Broth

1/2 tsp Olive Oil

Assorted Spices (cumin, smoked paprika, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli with 1/2 tsp olive oil, salt, and pepper, then spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, heat a large pot over medium heat. Add a splash of water or a minimal amount of oil if needed, then sauté the diced onion, minced garlic (from about 2-3 cloves), and sliced carrot until softened, approximately 5 minutes.

  • 3

    Stir in the diced tomatoes and low-sodium vegetable broth along with a generous pinch of cumin and smoked paprika. Bring the mixture to a gentle simmer.

  • 4

    Add the cooked lentils and chickpeas to the pot. Gently fold in the cubed firm tofu and seitan cut into bite-sized pieces. Allow the stew to simmer for an additional 10 minutes so that the flavors meld together.

  • 5

    Taste and adjust seasonings with additional salt, pepper, or spices as desired.

  • 6

    Ladle the hearty stew into bowls and top each serving with the roasted broccoli. Serve warm for a comforting, protein-rich vegan dinner.

Lentil and Chickpea Protein Stew with Roasted Broccoli

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

Lentil and Chickpea Protein Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Stew with Roasted Broccoli

Savor a hearty, protein-packed vegan stew that marries the rich flavors of seitan, tofu, lentils, and chickpeas with perfectly roasted broccoli and a medley of vegetables in a light, spiced tomato broth. A comforting dish that’s both nourishing and satisfying.

NUTRITION

748kcal
Protein
92.3g
Fat
16.3g
Carbs
91g

SERVINGS

1 serving

INGREDIENTS

150g Seitan

200g Firm Tofu

1/2 cup Cooked Lentils

1/2 cup Cooked Chickpeas

1 cup Broccoli (roasted)

1 cup Diced Tomatoes

1 medium Carrot

1 small Onion

1 cup Low-Sodium Vegetable Broth

1/2 tsp Olive Oil

Assorted Spices (cumin, smoked paprika, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli with 1/2 tsp olive oil, salt, and pepper, then spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, heat a large pot over medium heat. Add a splash of water or a minimal amount of oil if needed, then sauté the diced onion, minced garlic (from about 2-3 cloves), and sliced carrot until softened, approximately 5 minutes.

  • 3

    Stir in the diced tomatoes and low-sodium vegetable broth along with a generous pinch of cumin and smoked paprika. Bring the mixture to a gentle simmer.

  • 4

    Add the cooked lentils and chickpeas to the pot. Gently fold in the cubed firm tofu and seitan cut into bite-sized pieces. Allow the stew to simmer for an additional 10 minutes so that the flavors meld together.

  • 5

    Taste and adjust seasonings with additional salt, pepper, or spices as desired.

  • 6

    Ladle the hearty stew into bowls and top each serving with the roasted broccoli. Serve warm for a comforting, protein-rich vegan dinner.