Creamy 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.

Creamy Lentil and Chickpea Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Broccoli

A hearty stew of red lentils and chickpeas simmered in aromatic spices, topped with a dollop of Greek yogurt and served with tender charred broccoli.

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NUTRITION

509kcal
Protein
39.7g
Fat
8.1g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

1/2 cup canned Chickpeas

1/2 cup non-fat Greek Yogurt

1 cup Broccoli florets

1 tsp Olive Oil

1/2 cup Vegetable Broth

1/2 tsp Turmeric

1/2 tsp Ground Cumin

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with olive oil and a pinch of salt, then roast for 15 minutes until the edges are charred.

  • 3

    In a medium saucepan, combine the cooked red lentils, drained chickpeas, vegetable broth, turmeric, and cumin.

  • 4

    Simmer the mixture over medium-low heat for 8 to 10 minutes, stirring occasionally until the stew thickens.

  • 5

    Remove the pot from the heat and stir in half of the Greek yogurt to achieve a rich, creamy consistency.

  • 6

    Transfer the stew to a bowl and top with the roasted broccoli and the remaining dollop of yogurt.

Creamy 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.

Creamy Lentil and Chickpea Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Broccoli

A hearty stew of red lentils and chickpeas simmered in aromatic spices, topped with a dollop of Greek yogurt and served with tender charred broccoli.

NUTRITION

509kcal
Protein
39.7g
Fat
8.1g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

1/2 cup canned Chickpeas

1/2 cup non-fat Greek Yogurt

1 cup Broccoli florets

1 tsp Olive Oil

1/2 cup Vegetable Broth

1/2 tsp Turmeric

1/2 tsp Ground Cumin

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with olive oil and a pinch of salt, then roast for 15 minutes until the edges are charred.

  • 3

    In a medium saucepan, combine the cooked red lentils, drained chickpeas, vegetable broth, turmeric, and cumin.

  • 4

    Simmer the mixture over medium-low heat for 8 to 10 minutes, stirring occasionally until the stew thickens.

  • 5

    Remove the pot from the heat and stir in half of the Greek yogurt to achieve a rich, creamy consistency.

  • 6

    Transfer the stew to a bowl and top with the roasted broccoli and the remaining dollop of yogurt.