YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Chickpea Stew with Roasted Broccoli
Simmered red lentils and chickpeas in a fragrant turmeric broth, finished with a swirl of protein-rich Greek yogurt and topped with charred roasted broccoli.
INGREDIENTS
0.38 cup Red Lentils
0.33 cup Canned Chickpeas
1.5 cups Broccoli Florets
6.3 ounces Non-fat Greek Yogurt
0.5 teaspoon Olive Oil
1 cup Vegetable Broth
1 clove Garlic
1 teaspoon Ginger
PREPARATION
Preheat oven to 400°F and toss broccoli florets with olive oil and a pinch of salt.
Roast the broccoli on a sheet pan until the edges are dark and charred.
In a large pot, sauté minced garlic and ginger with a splash of broth until fragrant.
Add the dry red lentils, chickpeas, turmeric, cumin, and remaining vegetable broth to the pot.
Bring to a boil, then reduce heat and simmer until the lentils have broken down into a thick, creamy consistency.
Remove the pot from heat and vigorously stir in the non-fat Greek yogurt until the stew is smooth.
Ladle the stew into a bowl and pile the charred broccoli on top for a satisfying crunch.