Creamy Coconut Lentil Stew with Roasted Cauliflower

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

Creamy Coconut Lentil Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Stew with Roasted Cauliflower

Dive into a comforting bowl of creamy coconut lentil stew, enriched with tender chickpeas and silky tofu, perfectly paired with roasted cauliflower florets. This vibrant, hearty dish is elevated by aromatic ginger, garlic, and onion, creating a symphony of flavors that warms you from the inside out.

Try 3 days free, then $12.99 / mo.

NUTRITION

596kcal
Protein
33.8g
Fat
16.8g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Red Lentils (dry)

1/2 cup Chickpeas (cooked)

100g Firm Tofu

1 cup Cauliflower florets

1/4 cup Light Coconut Milk

1/4 medium Onion

2 cloves Garlic

1 tsp grated Ginger

1 cup Vegetable Broth

1 tsp Olive Oil

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the cauliflower in the preheated oven for about 20-25 minutes until tender and slightly golden.

  • 3

    Meanwhile, heat a medium pot over medium heat. Add a dash of olive oil and sauté the finely chopped onion, garlic, and grated ginger until fragrant and translucent.

  • 4

    Add the red lentils and vegetable broth to the pot, and bring to a simmer. Cook for about 10 minutes, stirring occasionally.

  • 5

    Stir in the chickpeas, tofu, and light coconut milk. Allow the stew to gently simmer for another 5-7 minutes so that the flavors meld together. Season with salt and pepper to taste.

  • 6

    Once the cauliflower is roasted, gently fold it into the stew or serve it on top as a garnish.

  • 7

    Serve the creamy coconut lentil stew warm, and enjoy the comforting blend of flavors.

Creamy Coconut Lentil Stew with Roasted Cauliflower

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

Creamy Coconut Lentil Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Stew with Roasted Cauliflower

Dive into a comforting bowl of creamy coconut lentil stew, enriched with tender chickpeas and silky tofu, perfectly paired with roasted cauliflower florets. This vibrant, hearty dish is elevated by aromatic ginger, garlic, and onion, creating a symphony of flavors that warms you from the inside out.

NUTRITION

596kcal
Protein
33.8g
Fat
16.8g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Red Lentils (dry)

1/2 cup Chickpeas (cooked)

100g Firm Tofu

1 cup Cauliflower florets

1/4 cup Light Coconut Milk

1/4 medium Onion

2 cloves Garlic

1 tsp grated Ginger

1 cup Vegetable Broth

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the cauliflower in the preheated oven for about 20-25 minutes until tender and slightly golden.

  • 3

    Meanwhile, heat a medium pot over medium heat. Add a dash of olive oil and sauté the finely chopped onion, garlic, and grated ginger until fragrant and translucent.

  • 4

    Add the red lentils and vegetable broth to the pot, and bring to a simmer. Cook for about 10 minutes, stirring occasionally.

  • 5

    Stir in the chickpeas, tofu, and light coconut milk. Allow the stew to gently simmer for another 5-7 minutes so that the flavors meld together. Season with salt and pepper to taste.

  • 6

    Once the cauliflower is roasted, gently fold it into the stew or serve it on top as a garnish.

  • 7

    Serve the creamy coconut lentil stew warm, and enjoy the comforting blend of flavors.