Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

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

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

Lentils and cottage cheese simmered with savory herbs and served alongside oven-roasted broccoli florets with a toasted nutritional yeast finish.

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NUTRITION

483kcal
Protein
45.8g
Fat
11.9g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Lentils

1 cup Low-Fat Cottage Cheese

2 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, place the cooked lentils in a non-stick skillet over medium heat with a splash of water or vegetable broth to moisten.

  • 5

    Once the lentils are heated through, lower the heat to low and stir in the cottage cheese and nutritional yeast.

  • 6

    Gently fold the mixture until the cottage cheese is warm and creates a creamy sauce, being careful not to boil it which can cause the cheese to separate.

  • 7

    Remove from heat and season with garlic powder or fresh herbs if desired.

  • 8

    Serve the creamy lentil mixture in a bowl topped with the roasted broccoli florets.

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

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

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

Lentils and cottage cheese simmered with savory herbs and served alongside oven-roasted broccoli florets with a toasted nutritional yeast finish.

NUTRITION

483kcal
Protein
45.8g
Fat
11.9g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Lentils

1 cup Low-Fat Cottage Cheese

2 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, place the cooked lentils in a non-stick skillet over medium heat with a splash of water or vegetable broth to moisten.

  • 5

    Once the lentils are heated through, lower the heat to low and stir in the cottage cheese and nutritional yeast.

  • 6

    Gently fold the mixture until the cottage cheese is warm and creates a creamy sauce, being careful not to boil it which can cause the cheese to separate.

  • 7

    Remove from heat and season with garlic powder or fresh herbs if desired.

  • 8

    Serve the creamy lentil mixture in a bowl topped with the roasted broccoli florets.