Lentil and Chickpea Stew with Roasted Cauliflower

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

Lentil and Chickpea Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Cauliflower

Red lentils and chickpeas simmered in a turmeric broth, topped with golden oven-roasted cauliflower florets and a sprinkle of savory nutritional yeast.

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NUTRITION

627kcal
Protein
47.4g
Fat
6.2g
Carbs
97.4g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Dry Red Lentils

0.75 cup Canned Chickpeas, drained

6 tbsp Nutritional Yeast

1.5 cups Cauliflower florets

2 cups Fresh Spinach

1.5 cups Low-sodium Vegetable Broth

0.15 tsp Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with the olive oil and a pinch of sea salt, then roast for 20 minutes until the edges are golden brown.

  • 3

    While the cauliflower is roasting, combine the dry red lentils, vegetable broth, and minced garlic in a medium saucepan.

  • 4

    Bring the mixture to a boil, then reduce the heat to low and simmer for 12-15 minutes until the lentils are tender and creamy.

  • 5

    Stir in the chickpeas, fresh spinach, and nutritional yeast, continuing to cook for 2 minutes until the spinach is fully wilted and the stew is thick.

  • 6

    Ladle the stew into a bowl and top with the roasted cauliflower for a delicious textural contrast.

Lentil and Chickpea Stew with Roasted Cauliflower

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

Lentil and Chickpea Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Cauliflower

Red lentils and chickpeas simmered in a turmeric broth, topped with golden oven-roasted cauliflower florets and a sprinkle of savory nutritional yeast.

NUTRITION

627kcal
Protein
47.4g
Fat
6.2g
Carbs
97.4g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Dry Red Lentils

0.75 cup Canned Chickpeas, drained

6 tbsp Nutritional Yeast

1.5 cups Cauliflower florets

2 cups Fresh Spinach

1.5 cups Low-sodium Vegetable Broth

0.15 tsp Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with the olive oil and a pinch of sea salt, then roast for 20 minutes until the edges are golden brown.

  • 3

    While the cauliflower is roasting, combine the dry red lentils, vegetable broth, and minced garlic in a medium saucepan.

  • 4

    Bring the mixture to a boil, then reduce the heat to low and simmer for 12-15 minutes until the lentils are tender and creamy.

  • 5

    Stir in the chickpeas, fresh spinach, and nutritional yeast, continuing to cook for 2 minutes until the spinach is fully wilted and the stew is thick.

  • 6

    Ladle the stew into a bowl and top with the roasted cauliflower for a delicious textural contrast.