Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

A hearty skillet of simmered lentils and creamy cottage cheese paired with roasted broccoli florets, finished with a squeeze of lemon and a hint of smoky paprika.

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NUTRITION

423kcal
Protein
40.2g
Fat
5.4g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

0.65 cup 1% Cottage Cheese

1.5 cups Broccoli Florets

0.5 teaspoon Olive Oil

0.25 cup Chopped Yellow Onion

1 clove Minced Garlic

1 teaspoon Lemon Juice

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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 sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium heat and sauté the chopped onion with a splash of water until translucent.

  • 5

    Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

  • 6

    Stir in the cooked lentils and a tablespoon of water to moisten, heating through for 2 minutes.

  • 7

    Reduce the heat to low and gently fold in the cottage cheese until well combined and creamy.

  • 8

    Warm the mixture for 1 minute without letting it boil to maintain the texture of the cottage cheese.

  • 9

    Remove from heat, stir in the lemon juice, and season with a pinch of smoky paprika or black pepper.

  • 10

    Plate the creamy lentil mixture and top with the roasted broccoli florets.

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

A hearty skillet of simmered lentils and creamy cottage cheese paired with roasted broccoli florets, finished with a squeeze of lemon and a hint of smoky paprika.

NUTRITION

423kcal
Protein
40.2g
Fat
5.4g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

0.65 cup 1% Cottage Cheese

1.5 cups Broccoli Florets

0.5 teaspoon Olive Oil

0.25 cup Chopped Yellow Onion

1 clove Minced Garlic

1 teaspoon Lemon Juice

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 sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium heat and sauté the chopped onion with a splash of water until translucent.

  • 5

    Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

  • 6

    Stir in the cooked lentils and a tablespoon of water to moisten, heating through for 2 minutes.

  • 7

    Reduce the heat to low and gently fold in the cottage cheese until well combined and creamy.

  • 8

    Warm the mixture for 1 minute without letting it boil to maintain the texture of the cottage cheese.

  • 9

    Remove from heat, stir in the lemon juice, and season with a pinch of smoky paprika or black pepper.

  • 10

    Plate the creamy lentil mixture and top with the roasted broccoli florets.