Lentil and Chickpea Stew with Roasted Cauliflower

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

Lentil and Chickpea Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Cauliflower

A protein-packed red lentil and chickpea stew topped with tender oven-roasted cauliflower florets and a savory, toasted nutritional yeast finish.

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NUTRITION

416kcal
Protein
46.7g
Fat
4g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

100g Cooked Red Lentils

15g Cooked Chickpeas

56g Nutritional Yeast

100g Cauliflower Florets

30g Diced Onion

1 clove Garlic

1 cup Vegetable Broth

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss cauliflower florets with a splash of broth and cumin, then roast for 20 minutes until edges are golden.

  • 3

    In a pot, sauté diced onion and minced garlic with a tablespoon of broth until softened.

  • 4

    Add cooked lentils, chickpeas, turmeric, and the remaining vegetable broth to the pot.

  • 5

    Simmer the mixture for 10 minutes to allow flavors to meld.

  • 6

    Remove from heat and stir in the nutritional yeast until the stew becomes thick and creamy.

  • 7

    Ladle into a bowl and top with the roasted cauliflower florets.

Lentil and Chickpea Stew with Roasted Cauliflower

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

Lentil and Chickpea Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Cauliflower

A protein-packed red lentil and chickpea stew topped with tender oven-roasted cauliflower florets and a savory, toasted nutritional yeast finish.

NUTRITION

416kcal
Protein
46.7g
Fat
4g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

100g Cooked Red Lentils

15g Cooked Chickpeas

56g Nutritional Yeast

100g Cauliflower Florets

30g Diced Onion

1 clove Garlic

1 cup Vegetable Broth

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss cauliflower florets with a splash of broth and cumin, then roast for 20 minutes until edges are golden.

  • 3

    In a pot, sauté diced onion and minced garlic with a tablespoon of broth until softened.

  • 4

    Add cooked lentils, chickpeas, turmeric, and the remaining vegetable broth to the pot.

  • 5

    Simmer the mixture for 10 minutes to allow flavors to meld.

  • 6

    Remove from heat and stir in the nutritional yeast until the stew becomes thick and creamy.

  • 7

    Ladle into a bowl and top with the roasted cauliflower florets.