Lentil Mushroom Stew with Roasted Broccoli and Nutritional Yeast

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

Lentil Mushroom Stew with Roasted Broccoli and Nutritional Yeast

YOUR SOLIN GENERATED RECIPE

Lentil Mushroom Stew with Roasted Broccoli and Nutritional Yeast

A hearty whole foods, plant-based stew featuring tender lentils, earthy mushrooms, and savory cubes of tofu simmered in a subtly spiced tomato broth. Finished with a side of roasted broccoli sprinkled with nutritional yeast, this dish delivers a satisfying umami flavor while keeping the meal light and protein-packed.

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NUTRITION

427kcal
Protein
37g
Fat
11g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

0.4 cup cooked lentils (≈80g)

100g extra firm tofu

1 cup sliced button mushrooms (≈70g)

1 cup broccoli florets (≈156g)

3.5 tbsp nutritional yeast (≈26g)

0.5 cup diced tomatoes (≈120g)

0.5 cup low-sodium vegetable broth (≈120g)

0.25 medium onion, diced (≈40g)

1 clove garlic, minced (≈3g)

1 tsp olive oil

Spices (cumin, paprika, black pepper, salt) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting broccoli.

  • 2

    On a baking tray, toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Roast for 15-20 minutes until tender and slightly crisp on the edges.

  • 3

    While the broccoli roasts, heat the olive oil in a medium saucepan over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant.

  • 4

    Stir in the sliced mushrooms and cook until they release their moisture and begin to brown.

  • 5

    Add the diced tomatoes and vegetable broth, allowing the mixture to simmer for about 3-4 minutes.

  • 6

    Gently fold in the cooked lentils and crumbled tofu. Season with cumin, paprika, salt, and black pepper. Let the stew simmer for another 5 minutes to meld the flavors.

  • 7

    Once the stew is ready, remove from heat and stir in most of the nutritional yeast, reserving a small sprinkle for garnish.

  • 8

    Ladle the lentil mushroom stew into a bowl, top with the roasted broccoli, and dust with the remaining nutritional yeast.

  • 9

    Serve warm and enjoy your protein-packed, flavorful dinner.

Lentil Mushroom Stew with Roasted Broccoli and Nutritional Yeast

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

Lentil Mushroom Stew with Roasted Broccoli and Nutritional Yeast

YOUR SOLIN GENERATED RECIPE

Lentil Mushroom Stew with Roasted Broccoli and Nutritional Yeast

A hearty whole foods, plant-based stew featuring tender lentils, earthy mushrooms, and savory cubes of tofu simmered in a subtly spiced tomato broth. Finished with a side of roasted broccoli sprinkled with nutritional yeast, this dish delivers a satisfying umami flavor while keeping the meal light and protein-packed.

NUTRITION

427kcal
Protein
37g
Fat
11g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

0.4 cup cooked lentils (≈80g)

100g extra firm tofu

1 cup sliced button mushrooms (≈70g)

1 cup broccoli florets (≈156g)

3.5 tbsp nutritional yeast (≈26g)

0.5 cup diced tomatoes (≈120g)

0.5 cup low-sodium vegetable broth (≈120g)

0.25 medium onion, diced (≈40g)

1 clove garlic, minced (≈3g)

1 tsp olive oil

Spices (cumin, paprika, black pepper, salt) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting broccoli.

  • 2

    On a baking tray, toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Roast for 15-20 minutes until tender and slightly crisp on the edges.

  • 3

    While the broccoli roasts, heat the olive oil in a medium saucepan over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant.

  • 4

    Stir in the sliced mushrooms and cook until they release their moisture and begin to brown.

  • 5

    Add the diced tomatoes and vegetable broth, allowing the mixture to simmer for about 3-4 minutes.

  • 6

    Gently fold in the cooked lentils and crumbled tofu. Season with cumin, paprika, salt, and black pepper. Let the stew simmer for another 5 minutes to meld the flavors.

  • 7

    Once the stew is ready, remove from heat and stir in most of the nutritional yeast, reserving a small sprinkle for garnish.

  • 8

    Ladle the lentil mushroom stew into a bowl, top with the roasted broccoli, and dust with the remaining nutritional yeast.

  • 9

    Serve warm and enjoy your protein-packed, flavorful dinner.