YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Chickpea Stew with Roasted Broccoli
A warm and hearty vegetarian stew featuring tender red lentils and chickpeas simmered in a tomato-veggie broth, finished with a cool, creamy dollop of nonfat Greek yogurt and served alongside perfectly roasted broccoli. This comforting dish perfectly balances protein and flavor for a satisfying dinner.
INGREDIENTS
0.75 cup cooked red lentils (150g)
0.33 cup cooked chickpeas (67g)
1 cup broccoli florets (156g)
0.5 cup nonfat plain Greek yogurt (120g)
0.5 cup diced tomatoes (123g)
0.5 cup vegetable broth (120g)
0.5 medium carrot (30g)
0.25 medium onion (30g)
1 garlic clove (3g)
PREPARATION
Preheat oven to 425°F.
Toss broccoli florets lightly with a pinch of salt and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.
Meanwhile, chop the onion, carrot, and garlic.
In a medium pot, add the chopped onion, carrot, and garlic. Sauté over medium heat using a splash of water or vegetable broth until softened, about 3-4 minutes.
Add diced tomatoes and vegetable broth to the pot; stir and let simmer for 2 minutes.
Stir in the cooked red lentils and chickpeas. Simmer for 5-7 minutes for the flavors to meld. Adjust salt and pepper to taste.
Once the stew is ready, serve it in a bowl and top with a dollop of nonfat plain Greek yogurt. Add the roasted broccoli on the side or gently mix into the stew.
Enjoy your creamy, hearty stew while it's warm.