YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Chickpea Stew with Roasted Cauliflower
Enjoy a hearty, aromatic vegetarian stew featuring delicate red lentils and chickpeas simmered with savory spices, a touch of creamy fat-free Greek yogurt, and tender roasted cauliflower. Every spoonful delivers a comforting blend of textures and flavors, perfect for a satisfying dinner that subtly packs protein while keeping calories balanced.
INGREDIENTS
1/3 cup cooked red lentils
1/3 cup cooked chickpeas
2/3 cup tempeh
1 cup roasted cauliflower
2 tbsp fat-free Greek yogurt
1/2 medium onion
2 garlic cloves
1/2 cup diced tomatoes
1 cup fresh spinach
Spices: cumin, paprika, turmeric, salt, pepper
PREPARATION
Preheat the oven to 425°F. Toss cauliflower florets with a pinch of salt, pepper, and a drizzle of olive oil if desired, and roast on a baking sheet for about 20 minutes until tender and lightly browned.
In a medium pot, sauté the chopped half-medium onion and minced garlic over medium heat until softened and fragrant.
Add the diced tomatoes and a mix of spices (cumin, paprika, turmeric, salt, and pepper). Stir well to combine.
Stir in the cooked red lentils and chickpeas, allowing the flavors to meld for about 5 minutes.
Dice the tempeh into cubes and add it to the pot. Let the stew simmer for an additional 5-7 minutes. If the stew appears too thick, add a splash of water to adjust consistency.
When ready to serve, stir in the fresh spinach until wilted. Top each bowl with a dollop of fat-free Greek yogurt for creaminess and a final sprinkle of spices.
Serve the stew hot with a side of the roasted cauliflower, and enjoy this comforting, protein-packed vegetarian dinner.