Creamy 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.

Creamy Lentil and Chickpea Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Broccoli

A hearty, warming vegetarian stew packed with protein-rich lentils and chickpeas simmered in a savory tomato base with aromatic veggies, finished with a splash of light coconut milk for creaminess. Paired with perfectly roasted broccoli, this dish brings together comforting textures and vibrant flavors for a satisfying dinner.

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NUTRITION

605kcal
Protein
39.2g
Fat
8.7g
Carbs
101g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

1 cup cooked chickpeas

1 cup broccoli

1/2 cup diced tomatoes

1/2 cup mixed diced vegetables (onion, carrot, celery)

1/4 cup light coconut milk

1/4 teaspoon olive oil

2 cloves garlic

1 cup vegetable broth

Spices: cumin, paprika, salt, and pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli. Toss broccoli florets lightly with olive oil, salt, and pepper, and roast on a baking sheet for about 15 minutes until tender and slightly charred.

  • 2

    In a pot, heat a splash of water or a very small amount of olive oil over medium heat. Sauté the minced garlic and the diced mixed vegetables until they soften, about 3-4 minutes.

  • 3

    Add the diced tomatoes and vegetable broth into the pot. Stir in the cumin, paprika, salt, and pepper to taste.

  • 4

    Mix in the cooked lentils and chickpeas, and let the stew simmer for 10 minutes so the flavors meld together.

  • 5

    Stir in the light coconut milk to add a creamy texture, heating through for another 2 minutes. Taste and adjust seasonings if necessary.

  • 6

    Serve the warm, creamy stew in a bowl and top with the roasted broccoli on the side or mixed into the stew. Enjoy your nutritious and hearty dinner!

Creamy 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.

Creamy Lentil and Chickpea Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Broccoli

A hearty, warming vegetarian stew packed with protein-rich lentils and chickpeas simmered in a savory tomato base with aromatic veggies, finished with a splash of light coconut milk for creaminess. Paired with perfectly roasted broccoli, this dish brings together comforting textures and vibrant flavors for a satisfying dinner.

NUTRITION

605kcal
Protein
39.2g
Fat
8.7g
Carbs
101g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

1 cup cooked chickpeas

1 cup broccoli

1/2 cup diced tomatoes

1/2 cup mixed diced vegetables (onion, carrot, celery)

1/4 cup light coconut milk

1/4 teaspoon olive oil

2 cloves garlic

1 cup vegetable broth

Spices: cumin, paprika, salt, and pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli. Toss broccoli florets lightly with olive oil, salt, and pepper, and roast on a baking sheet for about 15 minutes until tender and slightly charred.

  • 2

    In a pot, heat a splash of water or a very small amount of olive oil over medium heat. Sauté the minced garlic and the diced mixed vegetables until they soften, about 3-4 minutes.

  • 3

    Add the diced tomatoes and vegetable broth into the pot. Stir in the cumin, paprika, salt, and pepper to taste.

  • 4

    Mix in the cooked lentils and chickpeas, and let the stew simmer for 10 minutes so the flavors meld together.

  • 5

    Stir in the light coconut milk to add a creamy texture, heating through for another 2 minutes. Taste and adjust seasonings if necessary.

  • 6

    Serve the warm, creamy stew in a bowl and top with the roasted broccoli on the side or mixed into the stew. Enjoy your nutritious and hearty dinner!