YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Chickpea Stew with Roasted Broccoli
Simmered red lentils and chickpeas in a turmeric broth, swirled with cool Greek yogurt and topped with charred roasted broccoli.
INGREDIENTS
0.5 cup red lentils
0.33 cup chickpeas
2 cups broccoli florets
0.25 cup non-fat Greek yogurt
2 tsp olive oil
1.25 cups vegetable broth
2 tbsp yellow onion
1 clove garlic
0.5 tsp turmeric
0.5 tsp cumin
PREPARATION
Preheat oven to 400°F and toss broccoli florets with half the olive oil and a pinch of salt.
Spread broccoli on a baking sheet and roast for 15-20 minutes until the edges are charred and tender.
In a large pot, heat the remaining olive oil over medium heat and sauté the diced onion and minced garlic until translucent.
Stir in the turmeric and cumin, then add the dry red lentils, rinsed chickpeas, and vegetable broth.
Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft and the stew has thickened.
Remove the pot from heat and stir in the Greek yogurt until the stew is creamy and well combined.
Divide the stew into bowls and top with the roasted broccoli florets before serving.