NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry Red Lentils

0.5 cup canned Chickpeas, drained

2 cups Broccoli florets

1 teaspoon Olive Oil

0.33 cup chopped Yellow Onion

1 tablespoon Nutritional Yeast

1 cup Vegetable Broth

1 clove Garlic, minced

0.5 teaspoon Turmeric

0.5 teaspoon Cumin

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

• 3

  While the broccoli roasts, heat the remaining oil in a medium pot over medium heat and sauté the onion and garlic until translucent.

• 4

  Stir in the turmeric and cumin, cooking for 1 minute until fragrant.

• 5

  Add the dry red lentils and vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 12-15 minutes until lentils are tender.

• 6

  Stir in the drained chickpeas and nutritional yeast, heating through for another 2 minutes.

• 7

  Serve the warm stew in a bowl topped with the roasted broccoli florets.