Creamy 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.

Creamy Lentil and Chickpea Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Broccoli

A hearty red lentil and chickpea stew simmered in a savory nutritional yeast cream, topped with charred roasted broccoli for a satisfying crunch.

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NUTRITION

499kcal
Protein
42.3g
Fat
5.6g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

150g cooked Red Lentils

100g canned Chickpeas, rinsed

180g Broccoli florets

30g Nutritional Yeast

60g unsweetened Soy Milk

100g Vegetable Broth

3g Garlic Powder and Turmeric

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a small splash of vegetable broth and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred and tender.

  • 3

    In a medium saucepan, combine the cooked red lentils, rinsed chickpeas, remaining vegetable broth, and unsweetened soy milk over medium heat.

  • 4

    Whisk in the nutritional yeast, garlic powder, and a pinch of turmeric, stirring constantly until the stew thickens into a creamy consistency.

  • 5

    Let the stew simmer for about 5 minutes to allow the flavors to meld, adding a tablespoon of water if it becomes too thick.

  • 6

    Ladle the creamy stew into a bowl and top with the hot roasted broccoli for a satisfying crunch.

Creamy 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.

Creamy Lentil and Chickpea Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Roasted Broccoli

A hearty red lentil and chickpea stew simmered in a savory nutritional yeast cream, topped with charred roasted broccoli for a satisfying crunch.

NUTRITION

499kcal
Protein
42.3g
Fat
5.6g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

150g cooked Red Lentils

100g canned Chickpeas, rinsed

180g Broccoli florets

30g Nutritional Yeast

60g unsweetened Soy Milk

100g Vegetable Broth

3g Garlic Powder and Turmeric

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a small splash of vegetable broth and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred and tender.

  • 3

    In a medium saucepan, combine the cooked red lentils, rinsed chickpeas, remaining vegetable broth, and unsweetened soy milk over medium heat.

  • 4

    Whisk in the nutritional yeast, garlic powder, and a pinch of turmeric, stirring constantly until the stew thickens into a creamy consistency.

  • 5

    Let the stew simmer for about 5 minutes to allow the flavors to meld, adding a tablespoon of water if it becomes too thick.

  • 6

    Ladle the creamy stew into a bowl and top with the hot roasted broccoli for a satisfying crunch.