Lentil and Cauliflower Stew with Edamame

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

Lentil and Cauliflower Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Cauliflower Stew with Edamame

Enjoy a hearty yet light stew featuring red lentils, tender cauliflower, crisp edamame, and a burst of tomato, all simmered in a savory vegetable broth and finished with a cool, creamy dollop of nonfat Greek yogurt.

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NUTRITION

512kcal
Protein
41.7g
Fat
6.5g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (from 1/2 cup dry)

110 grams shelled edamame

1 cup chopped cauliflower

1 medium carrot

1 small onion

1/2 cup diced tomato

1 cup low-sodium vegetable broth

1/4 cup plain nonfat Greek yogurt

2 cloves garlic

Spices (cumin, paprika, black pepper, salt) to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium pot, sauté the chopped onion, minced garlic, and sliced carrot over medium heat. Use a splash of water or broth if needed instead of oil.

  • 3

    Once the onion becomes translucent, add the red lentils, chopped cauliflower, and diced tomato.

  • 4

    Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Season with cumin, paprika, black pepper, and salt to taste.

  • 6

    Simmer the stew for 20-25 minutes until the lentils are tender and the vegetables have softened.

  • 7

    In the last 5 minutes of cooking, stir in the shelled edamame to heat through.

  • 8

    Remove from heat and serve in a bowl. Top with a dollop of plain nonfat Greek yogurt for a creamy finish.

Lentil and Cauliflower Stew with Edamame

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

Lentil and Cauliflower Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Cauliflower Stew with Edamame

Enjoy a hearty yet light stew featuring red lentils, tender cauliflower, crisp edamame, and a burst of tomato, all simmered in a savory vegetable broth and finished with a cool, creamy dollop of nonfat Greek yogurt.

NUTRITION

512kcal
Protein
41.7g
Fat
6.5g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (from 1/2 cup dry)

110 grams shelled edamame

1 cup chopped cauliflower

1 medium carrot

1 small onion

1/2 cup diced tomato

1 cup low-sodium vegetable broth

1/4 cup plain nonfat Greek yogurt

2 cloves garlic

Spices (cumin, paprika, black pepper, salt) to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium pot, sauté the chopped onion, minced garlic, and sliced carrot over medium heat. Use a splash of water or broth if needed instead of oil.

  • 3

    Once the onion becomes translucent, add the red lentils, chopped cauliflower, and diced tomato.

  • 4

    Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Season with cumin, paprika, black pepper, and salt to taste.

  • 6

    Simmer the stew for 20-25 minutes until the lentils are tender and the vegetables have softened.

  • 7

    In the last 5 minutes of cooking, stir in the shelled edamame to heat through.

  • 8

    Remove from heat and serve in a bowl. Top with a dollop of plain nonfat Greek yogurt for a creamy finish.