Name: Lentil and Chickpea Stew with Roasted Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Red Lentils; 0.85 cup Canned Chickpeas; 3.5 tbsp Nutritional Yeast; 1 cup Cauliflower Florets; 1 tsp Olive Oil; 0.5 cup Vegetable Broth; 1 cup Fresh Spinach; 2 Garlic Cloves, minced; 1 tsp Ground Cumin

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.

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Roasted Cauliflower

A protein-packed stew of red lentils and chickpeas simmered with turmeric, topped with golden roasted cauliflower and a dash of savory nutritional yeast.

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NUTRITION

Protein

37.7g

Fat

9.5g

Carbs

79.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils

0.85 cup Canned Chickpeas

3.5 tbsp Nutritional Yeast

1 cup Cauliflower Florets

1 tsp Olive Oil

0.5 cup Vegetable Broth

1 cup Fresh Spinach

2 Garlic Cloves, minced

1 tsp Ground Cumin

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cauliflower florets with olive oil and roast for 20 minutes until they are tender and golden brown.
3
In a large pot, sauté the minced garlic and cumin over medium heat for one minute until fragrant.
4
Add the cooked lentils, drained chickpeas, and vegetable broth to the pot and simmer for 10 minutes to meld the flavors.
5
Stir in the fresh spinach and nutritional yeast until the greens are wilted and the stew has thickened slightly.
6
Ladle the stew into a bowl and top with the roasted cauliflower florets for a satisfying finish.