Lentil and Chickpea Stir-Fry with Broccoli and Bell Peppers

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

Lentil and Chickpea Stir-Fry with Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stir-Fry with Broccoli and Bell Peppers

Sautéed lentils and chickpeas tossed with crisp broccoli and sweet peppers in a savory ginger glaze, finished with juicy pineapple chunks.

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NUTRITION

446kcal
Protein
35.6g
Fat
7g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

100g Cooked Lentils

40g Cooked Chickpeas

80g Shelled Edamame

100g Broccoli Florets

50g Sliced Red Bell Pepper

20g Nutritional Yeast

50g Fresh Pineapple Chunks

15g Coconut Aminos

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PREPARATION

  • 1

    Heat a large non-stick skillet over medium-high heat with a splash of water or vegetable broth to prevent sticking.

  • 2

    Add the broccoli florets and sliced bell peppers to the pan, sautéing until the vegetables are tender-crisp and vibrant.

  • 3

    Stir in the cooked lentils, chickpeas, and edamame, tossing frequently to ensure they are heated through thoroughly.

  • 4

    Whisk the coconut aminos and nutritional yeast together in a small bowl to create a thick, savory paste.

  • 5

    Pour the nutritional yeast mixture over the stir-fry, tossing well to coat all the ingredients in a rich, umami-packed glaze.

  • 6

    Fold in the fresh pineapple chunks at the very end, allowing them to warm slightly for one minute before removing from heat.

  • 7

    Serve immediately while the dish is steaming hot and the flavors are bright.

Lentil and Chickpea Stir-Fry with Broccoli and Bell Peppers

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

Lentil and Chickpea Stir-Fry with Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stir-Fry with Broccoli and Bell Peppers

Sautéed lentils and chickpeas tossed with crisp broccoli and sweet peppers in a savory ginger glaze, finished with juicy pineapple chunks.

NUTRITION

446kcal
Protein
35.6g
Fat
7g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

100g Cooked Lentils

40g Cooked Chickpeas

80g Shelled Edamame

100g Broccoli Florets

50g Sliced Red Bell Pepper

20g Nutritional Yeast

50g Fresh Pineapple Chunks

15g Coconut Aminos

PREPARATION

  • 1

    Heat a large non-stick skillet over medium-high heat with a splash of water or vegetable broth to prevent sticking.

  • 2

    Add the broccoli florets and sliced bell peppers to the pan, sautéing until the vegetables are tender-crisp and vibrant.

  • 3

    Stir in the cooked lentils, chickpeas, and edamame, tossing frequently to ensure they are heated through thoroughly.

  • 4

    Whisk the coconut aminos and nutritional yeast together in a small bowl to create a thick, savory paste.

  • 5

    Pour the nutritional yeast mixture over the stir-fry, tossing well to coat all the ingredients in a rich, umami-packed glaze.

  • 6

    Fold in the fresh pineapple chunks at the very end, allowing them to warm slightly for one minute before removing from heat.

  • 7

    Serve immediately while the dish is steaming hot and the flavors are bright.