Creamy Lentil and Chickpea Stew with Roasted Cauliflower

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 Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Cauliflower

Lentils and chickpeas simmered in a spiced turmeric broth, topped with golden roasted cauliflower and a dollop of cool yogurt for a creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

491kcal
Protein
46.8g
Fat
3.7g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

0.3 cup Dry Red Lentils

0.35 cup Canned Chickpeas, rinsed

0.8 cup Non-fat Greek Yogurt

1.2 cups Cauliflower florets

1.5 tablespoons Nutritional Yeast

1 cup Low-sodium Vegetable Broth

1/2 teaspoon Ground Turmeric

1/2 teaspoon Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Place the cauliflower florets on the baking sheet, mist lightly with water or a tiny bit of broth, and roast for 20 minutes until the edges are golden and tender.

  • 3

    In a medium saucepan, combine the dry red lentils, rinsed chickpeas, vegetable broth, turmeric, and garlic powder.

  • 4

    Bring the mixture to a boil, then reduce the heat to low and simmer for 15 to 18 minutes until the lentils are soft and the liquid is mostly absorbed.

  • 5

    Remove the pan from the heat and stir in the nutritional yeast and non-fat Greek yogurt until the stew reaches a thick, velvety consistency.

  • 6

    Transfer the stew to a serving bowl and top with the roasted cauliflower florets before serving.

Creamy Lentil and Chickpea Stew with Roasted Cauliflower

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 Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Cauliflower

Lentils and chickpeas simmered in a spiced turmeric broth, topped with golden roasted cauliflower and a dollop of cool yogurt for a creamy finish.

NUTRITION

491kcal
Protein
46.8g
Fat
3.7g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

0.3 cup Dry Red Lentils

0.35 cup Canned Chickpeas, rinsed

0.8 cup Non-fat Greek Yogurt

1.2 cups Cauliflower florets

1.5 tablespoons Nutritional Yeast

1 cup Low-sodium Vegetable Broth

1/2 teaspoon Ground Turmeric

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Place the cauliflower florets on the baking sheet, mist lightly with water or a tiny bit of broth, and roast for 20 minutes until the edges are golden and tender.

  • 3

    In a medium saucepan, combine the dry red lentils, rinsed chickpeas, vegetable broth, turmeric, and garlic powder.

  • 4

    Bring the mixture to a boil, then reduce the heat to low and simmer for 15 to 18 minutes until the lentils are soft and the liquid is mostly absorbed.

  • 5

    Remove the pan from the heat and stir in the nutritional yeast and non-fat Greek yogurt until the stew reaches a thick, velvety consistency.

  • 6

    Transfer the stew to a serving bowl and top with the roasted cauliflower florets before serving.