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.

Lentil and Chickpea Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Broccoli

A hearty, warming vegetarian stew featuring tender lentils and chickpeas simmered with aromatic garlic and onion in a light vegetable broth, served alongside crispy roasted broccoli. This comforting dish delivers satisfying savory notes and a delightful medley of textures.

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NUTRITION

546kcal
Protein
40.9g
Fat
14.2g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils (approx 100g)

1/2 cup cooked Chickpeas (approx 125g)

100g Tempeh

1 cup Broccoli (91g)

1/4 medium Yellow Onion, finely chopped (~40g)

2 Garlic cloves, minced

1/2 cup low sodium Vegetable Broth (120ml)

1/4 cup Diced Tomatoes (60g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the broccoli with a light spray of water or a tiny drizzle of olive oil (optional) and a pinch of salt. Roast for 15-20 minutes until slightly crispy on the edges.

  • 2

    While the broccoli roasts, heat a non-stick pot over medium heat. Add the chopped onion and minced garlic; sauté until they soften and become fragrant, about 3-4 minutes.

  • 3

    Crumble the tempeh into the pot and cook for an additional 3 minutes until it starts to brown lightly.

  • 4

    Add the cooked lentils, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir gently and bring the mixture to a simmer. Allow it to cook for about 8-10 minutes so the flavors meld together. Season with salt, pepper, and any other herbs of your choice (such as cumin or thyme) to taste.

  • 5

    Once the broccoli is roasted to your liking, remove it from the oven.

  • 6

    To serve, ladle a generous portion of the stew into a bowl and top with the roasted broccoli. Enjoy your nutritious, protein-packed vegetarian dinner!

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.

Lentil and Chickpea Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Broccoli

A hearty, warming vegetarian stew featuring tender lentils and chickpeas simmered with aromatic garlic and onion in a light vegetable broth, served alongside crispy roasted broccoli. This comforting dish delivers satisfying savory notes and a delightful medley of textures.

NUTRITION

546kcal
Protein
40.9g
Fat
14.2g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils (approx 100g)

1/2 cup cooked Chickpeas (approx 125g)

100g Tempeh

1 cup Broccoli (91g)

1/4 medium Yellow Onion, finely chopped (~40g)

2 Garlic cloves, minced

1/2 cup low sodium Vegetable Broth (120ml)

1/4 cup Diced Tomatoes (60g)

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the broccoli with a light spray of water or a tiny drizzle of olive oil (optional) and a pinch of salt. Roast for 15-20 minutes until slightly crispy on the edges.

  • 2

    While the broccoli roasts, heat a non-stick pot over medium heat. Add the chopped onion and minced garlic; sauté until they soften and become fragrant, about 3-4 minutes.

  • 3

    Crumble the tempeh into the pot and cook for an additional 3 minutes until it starts to brown lightly.

  • 4

    Add the cooked lentils, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir gently and bring the mixture to a simmer. Allow it to cook for about 8-10 minutes so the flavors meld together. Season with salt, pepper, and any other herbs of your choice (such as cumin or thyme) to taste.

  • 5

    Once the broccoli is roasted to your liking, remove it from the oven.

  • 6

    To serve, ladle a generous portion of the stew into a bowl and top with the roasted broccoli. Enjoy your nutritious, protein-packed vegetarian dinner!