Name: Lentil Walnut Crumble with Creamy Cashew Sauce and Steamed Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Brown Lentils; 3 tablespoons Chopped Walnuts; 3 tablespoons Raw Cashews; 2 tablespoons Nutritional Yeast; 2 cups Broccoli Florets; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 2 cloves Garlic

Lentil Walnut Crumble with Creamy Cashew Sauce and Steamed Broccoli

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

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Crumble with Creamy Cashew Sauce and Steamed Broccoli

Sautéed lentils and toasted walnuts served over steamed broccoli and drizzled with a velvety cashew-garlic sauce.

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NUTRITION

Protein

36.2g

Fat

31.4g

Carbs

68g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

3 tablespoons Chopped Walnuts

3 tablespoons Raw Cashews

2 tablespoons Nutritional Yeast

2 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

2 cloves Garlic

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PREPARATION

1
Soak the raw cashews in hot water for fifteen minutes then drain.
2
Steam the broccoli florets until they are tender-crisp and bright green.
3
Heat the olive oil in a skillet over medium heat and sauté the garlic until fragrant.
4
Add the cooked lentils and walnuts to the skillet, stirring until the mixture is warm and slightly toasted.
5
Blend the soaked cashews with nutritional yeast, lemon juice, and two tablespoons of water until the sauce is completely smooth.
6
Divide the steamed broccoli between plates, top with the lentil walnut crumble, and finish with the cashew sauce.