YOUR SOLIN GENERATED RECIPE
Creamy Chickpea and Lentil Stew with Roasted Broccoli
A hearty red lentil and chickpea stew simmered in a turmeric-spiced broth, topped with charred roasted broccoli for a satisfying crunch.
INGREDIENTS
60g Dry Red Lentils
100g Canned Chickpeas, drained
4 tbsp Nutritional Yeast
120g Broccoli Florets
250ml Low-Sodium Vegetable Broth
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with a pinch of salt and half of the garlic powder, then roast for 15-20 minutes until the edges are charred and crisp.
While the broccoli roasts, rinse the red lentils thoroughly under cold water.
In a medium pot, combine the lentils and vegetable broth, bringing the mixture to a boil.
Reduce the heat to low, cover, and simmer for 12-15 minutes until the lentils are soft and have absorbed most of the liquid.
Stir in the drained chickpeas, nutritional yeast, and the remaining garlic powder.
Continue to cook on low heat for 2-3 minutes, stirring frequently until the nutritional yeast creates a thick, creamy consistency.
Transfer the stew to a bowl and top with the hot roasted broccoli before serving.