YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Chickpea Stew with Roasted Broccoli
Red lentils and chickpeas simmered in a turmeric-spiced broth and finished with creamy Greek yogurt, topped with charred roasted broccoli.
INGREDIENTS
0.7 cup cooked Red Lentils
0.25 cup canned Chickpeas
1.5 cups Broccoli florets
0.5 cup non-fat Greek Yogurt
1 tablespoon Nutritional Yeast
0.5 teaspoon Olive Oil
0.5 cup Vegetable Broth
1 clove Garlic
0.5 teaspoon Turmeric
0.5 teaspoon Cumin
PREPARATION
Preheat oven to 400°F.
Toss broccoli florets with olive oil and a pinch of salt, then roast on a baking sheet for 15-20 minutes until the edges are charred.
In a medium pot, combine cooked red lentils, chickpeas, minced garlic, turmeric, cumin, and vegetable broth.
Simmer the mixture over medium heat for 5-7 minutes, stirring occasionally, until the flavors meld and the liquid reduces slightly.
Remove the pot from heat and stir in the nutritional yeast and non-fat Greek yogurt until the stew is velvety and thick.
Divide the stew into bowls and top with the charred roasted broccoli for a satisfying, high-protein meal.