Lentil and Chickpea Stew with Roasted Broccoli

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

Lentil and Chickpea Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Broccoli

Hearty red lentils and chickpeas simmered in a turmeric-spiced broth, topped with oven-roasted broccoli and a dollop of creamy Greek yogurt.

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NUTRITION

478kcal
Protein
45.4g
Fat
3.3g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils

1/4 cup Chickpeas

1.5 cups Broccoli Florets

3 tablespoons Nutritional Yeast

1/2 cup Non-fat Greek Yogurt

1/2 cup Vegetable Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Spread the broccoli florets on the sheet, season with a pinch of salt, and roast for 15 minutes until the edges are slightly charred.

  • 3

    In a small saucepan, combine the cooked red lentils, chickpeas, and vegetable broth over medium heat.

  • 4

    Stir in the nutritional yeast along with a dash of cumin and turmeric, simmering until the liquid is mostly absorbed.

  • 5

    Transfer the warm lentil mixture to a serving bowl and arrange the roasted broccoli on top.

  • 6

    Garnish with a generous dollop of non-fat Greek yogurt for a creamy finish.

Lentil and Chickpea Stew with Roasted Broccoli

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

Lentil and Chickpea Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Broccoli

Hearty red lentils and chickpeas simmered in a turmeric-spiced broth, topped with oven-roasted broccoli and a dollop of creamy Greek yogurt.

NUTRITION

478kcal
Protein
45.4g
Fat
3.3g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils

1/4 cup Chickpeas

1.5 cups Broccoli Florets

3 tablespoons Nutritional Yeast

1/2 cup Non-fat Greek Yogurt

1/2 cup Vegetable Broth

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Spread the broccoli florets on the sheet, season with a pinch of salt, and roast for 15 minutes until the edges are slightly charred.

  • 3

    In a small saucepan, combine the cooked red lentils, chickpeas, and vegetable broth over medium heat.

  • 4

    Stir in the nutritional yeast along with a dash of cumin and turmeric, simmering until the liquid is mostly absorbed.

  • 5

    Transfer the warm lentil mixture to a serving bowl and arrange the roasted broccoli on top.

  • 6

    Garnish with a generous dollop of non-fat Greek yogurt for a creamy finish.