Name: Lentil and Chickpea Stew with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.22 cups Cooked Lentils; 0.25 cup Cooked Chickpeas; 2 cups Broccoli florets; 3 tablespoons Nutritional Yeast; 0.25 cup diced Yellow Onion; 1 clove minced Garlic; 0.5 cup Vegetable Broth

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.

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Broccoli

Lentils and chickpeas simmered with aromatic garlic and onions, served alongside oven-roasted broccoli florets and finished with a dusting of savory, nutty nutritional yeast.

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NUTRITION

Protein

39.4g

Fat

3.7g

Carbs

83.7g

SERVINGS

1 serving

INGREDIENTS

1.22 cups Cooked Lentils

0.25 cup Cooked Chickpeas

2 cups Broccoli florets

3 tablespoons Nutritional Yeast

0.25 cup diced Yellow Onion

1 clove minced Garlic

0.5 cup Vegetable Broth

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Spread the broccoli florets on the baking sheet, season with a pinch of salt and pepper, and roast for 15-20 minutes until tender and slightly charred.
3
While the broccoli roasts, heat a large saucepan over medium heat and add the diced onion, minced garlic, and two tablespoons of the vegetable broth to prevent sticking.
4
Sauté the onion and garlic for 3-5 minutes until the onion is translucent and fragrant.
5
Add the cooked lentils, chickpeas, and the remaining vegetable broth to the saucepan.
6
Simmer the mixture for 8-10 minutes, stirring occasionally, to allow the flavors to combine.
7
Remove the saucepan from the heat and stir in the nutritional yeast until the stew is thick and savory.
8
Divide the stew into bowls and top with the hot roasted broccoli florets before serving.