YOUR SOLIN GENERATED RECIPE
Silky Red Lentil and Tofu Stew with Roasted Broccoli
Red lentils, white beans, and tofu simmered into a creamy, ginger-spiced stew and paired with oven-roasted broccoli for a satisfying charred finish.
INGREDIENTS
1/4 cup dry Red Lentils
1/3 cup canned Cannellini Beans
210g Extra Firm Tofu, cubed
1.5 cups Broccoli florets
1.75 teaspoons Olive Oil
1/3 cup diced Yellow Onion
1 cup low-sodium Vegetable Broth
1 clove Garlic, minced
1 teaspoon grated Fresh Ginger
PREPARATION
Preheat your oven to 400°F.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, heat the remaining olive oil in a medium pot over medium heat.
Add the diced onion, minced garlic, and grated ginger to the pot and sauté until softened and fragrant.
Stir in the red lentils, rinsed cannellini beans, and vegetable broth.
Bring the liquid to a gentle boil, then reduce the heat to low and cover.
Simmer for 15 minutes until the red lentils have softened and created a silky, thick base.
Gently fold the cubed tofu into the stew and cook for another 5 minutes to heat through.
Season the stew with turmeric, salt, and black pepper to taste.
Serve the warm stew in a bowl topped with the charred roasted broccoli.