Silky Lentil and Chickpea Stew with Roasted Broccoli and Spinach

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

Silky Lentil and Chickpea Stew with Roasted Broccoli and Spinach

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Chickpea Stew with Roasted Broccoli and Spinach

A creamy red lentil and chickpea stew simmered with silken tofu for a velvety finish, topped with charred roasted broccoli and fresh spinach.

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NUTRITION

484kcal
Protein
39.7g
Fat
6.0g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

1/3 cup canned Chickpeas

1/2 cup Silken Tofu

3 tbsp Nutritional Yeast

1 cup Broccoli florets

1 cup Fresh Spinach

1 cup Low-Sodium Vegetable Broth

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

    Place the broccoli florets on the baking sheet, mist with a little water or broth, and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    In a large pot, combine the cooked red lentils, drained chickpeas, vegetable broth, and minced garlic.

  • 4

    In a blender or food processor, blend the silken tofu until completely smooth, then stir it into the lentil mixture.

  • 5

    Add the nutritional yeast, turmeric, and cumin if desired, and simmer the stew over medium-low heat for 10 minutes to allow the flavors to meld.

  • 6

    Once the stew is thick and silky, stir in the fresh spinach and cook for 1-2 minutes until just wilted.

  • 7

    Ladle the stew into a bowl and top with the roasted broccoli florets before serving.

Silky Lentil and Chickpea Stew with Roasted Broccoli and Spinach

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

Silky Lentil and Chickpea Stew with Roasted Broccoli and Spinach

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Chickpea Stew with Roasted Broccoli and Spinach

A creamy red lentil and chickpea stew simmered with silken tofu for a velvety finish, topped with charred roasted broccoli and fresh spinach.

NUTRITION

484kcal
Protein
39.7g
Fat
6.0g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

1/3 cup canned Chickpeas

1/2 cup Silken Tofu

3 tbsp Nutritional Yeast

1 cup Broccoli florets

1 cup Fresh Spinach

1 cup Low-Sodium Vegetable Broth

1 clove Garlic, minced

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 with a little water or broth, and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    In a large pot, combine the cooked red lentils, drained chickpeas, vegetable broth, and minced garlic.

  • 4

    In a blender or food processor, blend the silken tofu until completely smooth, then stir it into the lentil mixture.

  • 5

    Add the nutritional yeast, turmeric, and cumin if desired, and simmer the stew over medium-low heat for 10 minutes to allow the flavors to meld.

  • 6

    Once the stew is thick and silky, stir in the fresh spinach and cook for 1-2 minutes until just wilted.

  • 7

    Ladle the stew into a bowl and top with the roasted broccoli florets before serving.