Name: Lentil and Chickpea Stew with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked Brown Lentils; 0.5 cup canned Chickpeas; 1.5 tablespoons Nutritional Yeast; 0.5 cup chopped Carrots; 0.5 cup chopped Red Bell Pepper; 1 cup Vegetable Broth; 1 teaspoon Smoked Paprika; 0.5 teaspoon Turmeric

Lentil and Chickpea Stew with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Vegetables

Hearty lentils and chickpeas simmered in a turmeric-spiced broth, topped with oven-roasted carrots and peppers for a smoky finish.

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NUTRITION

Protein

31.7g

Fat

3.5g

Carbs

76.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Lentils

0.5 cup canned Chickpeas

1.5 tablespoons Nutritional Yeast

0.5 cup chopped Carrots

0.5 cup chopped Red Bell Pepper

1 cup Vegetable Broth

1 teaspoon Smoked Paprika

0.5 teaspoon Turmeric

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped carrots and red bell peppers with a light mist of avocado oil spray and a pinch of smoked paprika.
3
Roast the vegetables for 20 minutes until they are tender and slightly charred.
4
While the vegetables roast, combine the cooked lentils, rinsed chickpeas, vegetable broth, turmeric, and remaining smoked paprika in a medium pot.
5
Bring the stew to a gentle simmer over medium heat for 10 minutes to allow the flavors to meld.
6
Stir in the nutritional yeast to add a savory, cheesy depth and boost the protein content.
7
Ladle the stew into a bowl and top with the roasted vegetables before serving hot.