Name: Lentil and Black Bean Stew with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Lentils; 0.5 cup Canned Black Beans, rinsed; 1.5 cups Broccoli Florets; 1 tablespoon Nutritional Yeast; 0.25 cup Diced Yellow Onion; 1 cup Low-Sodium Vegetable Broth; 0.25 teaspoon Olive Oil; 1 clove Minced Garlic

Lentil and Black Bean Stew with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Lentil and Black Bean Stew with Roasted Broccoli

A hearty stew of simmered lentils and black beans seasoned with smoked paprika, served alongside oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

Protein

34.5g

Fat

3.6g

Carbs

78g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

0.5 cup Canned Black Beans, rinsed

1.5 cups Broccoli Florets

1 tablespoon Nutritional Yeast

0.25 cup Diced Yellow Onion

1 cup Low-Sodium Vegetable Broth

0.25 teaspoon Olive Oil

1 clove Minced Garlic

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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 the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are crispy and charred.
3
In a medium pot, sauté the diced onion and minced garlic with two tablespoons of the vegetable broth over medium heat until the onion is translucent.
4
Add the cooked lentils, black beans, the remaining vegetable broth, and a dash of cumin and smoked paprika to the pot.
5
Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
6
Stir in the nutritional yeast to add a savory, nutty depth to the stew.
7
Ladle the stew into a bowl and top with the roasted broccoli florets before serving.