Name: Lentil and Mushroom Stew with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 280g Cooked Lentils; 100g White Mushrooms; 150g Broccoli Florets; 3 tbsp Nutritional Yeast; 1 cup Vegetable Broth; 1/2 cup Yellow Onion, diced; 1 clove Garlic, minced

Lentil and Mushroom Stew with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom Stew with Roasted Broccoli

Tender lentils and savory mushrooms simmered in a rich vegetable broth, served with oven-roasted broccoli for a satisfying crunch.

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NUTRITION

Protein

43.0g

Fat

2.8g

Carbs

82.1g

SERVINGS

1 serving

INGREDIENTS

280g Cooked Lentils

100g White Mushrooms

150g Broccoli Florets

3 tbsp Nutritional Yeast

1 cup Vegetable Broth

1/2 cup Yellow Onion, diced

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Spread the broccoli florets on the sheet, season with a pinch of salt, and roast for 15 minutes until the edges are slightly charred.
3
While the broccoli roasts, sauté the diced onion, minced garlic, and sliced mushrooms in a large pot with a splash of vegetable broth until tender.
4
Stir in the cooked lentils, the remaining vegetable broth, and the nutritional yeast.
5
Simmer the stew over medium-low heat for 10 minutes, stirring occasionally to allow the flavors to meld and the broth to thicken.
6
Ladle the hearty stew into a bowl and top with the roasted broccoli for a satisfying crunch.