Name: Silky Lentil and Chickpea Stew with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.3 cup dry Red Lentils; 0.5 cup canned Chickpeas; 0.6 cup Non-fat Greek Yogurt; 2 tablespoons Nutritional Yeast; 1.25 cups Broccoli florets; 1 cup Low-sodium Vegetable Broth; 1 clove Garlic; Turmeric and Cumin to taste

Silky 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.

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Chickpea Stew with Roasted Broccoli

A vibrant stew of red lentils and chickpeas simmered with turmeric, served with charred roasted broccoli and a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

44g

Fat

3.1g

Carbs

72.6g

SERVINGS

1 serving

INGREDIENTS

0.3 cup dry Red Lentils

0.5 cup canned Chickpeas

0.6 cup Non-fat Greek Yogurt

2 tablespoons Nutritional Yeast

1.25 cups Broccoli florets

1 cup Low-sodium Vegetable Broth

1 clove Garlic

Turmeric and Cumin to taste

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Place the broccoli florets on the baking sheet, mist lightly with cooking spray, and roast for 15-20 minutes until the edges are charred and tender.
3
In a medium saucepan, combine the dry red lentils, minced garlic, and vegetable broth over medium-high heat.
4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the lentils are soft and have absorbed most of the liquid.
5
Stir in the chickpeas, nutritional yeast, turmeric, and cumin, and continue to cook for 3-5 minutes to allow the flavors to meld.
6
Remove the pan from the heat and stir in half of the Greek yogurt to achieve a silky, creamy consistency.
7
Transfer the stew to a bowl, top with the roasted broccoli, and finish with the remaining dollop of Greek yogurt.