Silky Lentil and Quinoa Stew with Roasted Broccoli

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

Silky Lentil and Quinoa Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Quinoa Stew with Roasted Broccoli

Red lentils and quinoa simmered into a creamy stew with savory seitan, served with charred roasted broccoli for a smoky finish.

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NUTRITION

408kcal
Protein
40.6g
Fat
4g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

0.2 cup Red Lentils

2 tablespoons Quinoa

3.5 ounces Seitan, crumbled

1 cup Broccoli florets

1.5 cups Low-sodium Vegetable Broth

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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 tiny splash of water or a light mist of olive oil spray and roast for 15-20 minutes until the edges are charred.

  • 3

    Rinse the red lentils and quinoa thoroughly in a fine-mesh strainer under cold running water.

  • 4

    In a medium saucepan, combine the vegetable broth, rinsed lentils, and quinoa.

  • 5

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the lentils break down into a silky consistency.

  • 6

    Stir in the crumbled seitan during the last 5 minutes of simmering to heat it through.

  • 7

    Once the stew is thick and creamy, ladle it into a bowl and top with the charred roasted broccoli.

Silky Lentil and Quinoa Stew with Roasted Broccoli

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

Silky Lentil and Quinoa Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Quinoa Stew with Roasted Broccoli

Red lentils and quinoa simmered into a creamy stew with savory seitan, served with charred roasted broccoli for a smoky finish.

NUTRITION

408kcal
Protein
40.6g
Fat
4g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

0.2 cup Red Lentils

2 tablespoons Quinoa

3.5 ounces Seitan, crumbled

1 cup Broccoli florets

1.5 cups Low-sodium Vegetable Broth

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a tiny splash of water or a light mist of olive oil spray and roast for 15-20 minutes until the edges are charred.

  • 3

    Rinse the red lentils and quinoa thoroughly in a fine-mesh strainer under cold running water.

  • 4

    In a medium saucepan, combine the vegetable broth, rinsed lentils, and quinoa.

  • 5

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the lentils break down into a silky consistency.

  • 6

    Stir in the crumbled seitan during the last 5 minutes of simmering to heat it through.

  • 7

    Once the stew is thick and creamy, ladle it into a bowl and top with the charred roasted broccoli.