YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Chickpea Stew with Roasted Broccoli
A protein-packed red lentil and chickpea stew simmered in warm turmeric and cumin, served with a dollop of cool Greek yogurt and charred roasted broccoli.
INGREDIENTS
0.35 cup dry Red Lentils
0.4 cup canned Chickpeas, rinsed
0.5 cup Non-fat Greek Yogurt
1.5 tablespoons Nutritional Yeast
1 cup Broccoli florets
1 cup low-sodium Vegetable Broth
0.25 cup chopped Yellow Onion
1 clove minced Garlic
0.5 teaspoon Turmeric
0.5 teaspoon Cumin
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the broccoli florets on the baking sheet, season with a pinch of salt and pepper, and roast for 15-20 minutes until the edges are charred.
While the broccoli roasts, heat a medium pot over medium heat and sauté the chopped onion and minced garlic with two tablespoons of vegetable broth until translucent.
Add the red lentils, chickpeas, turmeric, and cumin to the pot, stirring for one minute to toast the spices.
Pour in the remaining vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15-18 minutes until the lentils are tender and have absorbed most of the liquid.
Stir in the nutritional yeast and remove the pot from the heat.
Gently fold in the non-fat Greek yogurt until the stew is thick and creamy.
Transfer the stew to a bowl and top with the charred roasted broccoli before serving.