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 vegan stew featuring tender lentils and chickpeas simmered with aromatic garlic and spices, enhanced by chunks of firm tofu for extra protein. Roasted broccoli crowns add a burst of color and texture, making this dish a satisfying, nutrient-packed meal perfect for a cozy dinner.

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NUTRITION

513kcal
Protein
41.4g
Fat
14g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

240g Firm Tofu

100g Cooked Lentils

100g Cooked Chickpeas

100g Broccoli

50g Diced Tomatoes

5g Minced Garlic

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with a light spray of water or a tiny drizzle of oil and a pinch of salt, then spread it on a baking sheet and roast for 15 minutes until tender and slightly charred.

  • 2

    While the broccoli roasts, press the tofu lightly with paper towels and cut it into cubes.

  • 3

    In a medium pot over medium heat, add the minced garlic, cumin, and paprika. Toast the spices in a dry pan for about 1 minute to release their aroma.

  • 4

    Add the tofu cubes to the pot and sauté for 3-4 minutes until lightly golden.

  • 5

    Stir in the cooked lentils, cooked chickpeas, and diced tomatoes. Add a splash of water if needed to create a light broth. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes so that flavors meld.

  • 6

    Season the stew with salt and pepper to taste.

  • 7

    Once the broccoli is done roasting, gently stir it into the stew or serve it on the side for texture contrast.

  • 8

    Plate the stew and roasted broccoli together and enjoy a nourishing, protein-packed vegan 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 vegan stew featuring tender lentils and chickpeas simmered with aromatic garlic and spices, enhanced by chunks of firm tofu for extra protein. Roasted broccoli crowns add a burst of color and texture, making this dish a satisfying, nutrient-packed meal perfect for a cozy dinner.

NUTRITION

513kcal
Protein
41.4g
Fat
14g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

240g Firm Tofu

100g Cooked Lentils

100g Cooked Chickpeas

100g Broccoli

50g Diced Tomatoes

5g Minced Garlic

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with a light spray of water or a tiny drizzle of oil and a pinch of salt, then spread it on a baking sheet and roast for 15 minutes until tender and slightly charred.

  • 2

    While the broccoli roasts, press the tofu lightly with paper towels and cut it into cubes.

  • 3

    In a medium pot over medium heat, add the minced garlic, cumin, and paprika. Toast the spices in a dry pan for about 1 minute to release their aroma.

  • 4

    Add the tofu cubes to the pot and sauté for 3-4 minutes until lightly golden.

  • 5

    Stir in the cooked lentils, cooked chickpeas, and diced tomatoes. Add a splash of water if needed to create a light broth. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes so that flavors meld.

  • 6

    Season the stew with salt and pepper to taste.

  • 7

    Once the broccoli is done roasting, gently stir it into the stew or serve it on the side for texture contrast.

  • 8

    Plate the stew and roasted broccoli together and enjoy a nourishing, protein-packed vegan dinner.