Lentil and Edamame Stew with Roasted Cauliflower

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

Lentil and Edamame Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Stew with Roasted Cauliflower

Red lentils and edamame simmered in a turmeric broth, topped with cauliflower florets roasted until they develop a savory golden-brown char.

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NUTRITION

493kcal
Protein
44.5g
Fat
9.8g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

1 cup shelled Edamame

1.5 cups Cauliflower florets

1 cup low-sodium Vegetable Broth

1 tablespoon Nutritional Yeast

1/2 teaspoon Turmeric

1/2 teaspoon Cumin

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

    Toss the cauliflower florets with a splash of vegetable broth, cumin, and turmeric, then spread them on the baking sheet.

  • 3

    Roast the cauliflower for 20 minutes, turning halfway through, until the edges are tender and charred.

  • 4

    While the cauliflower roasts, combine the cooked red lentils, shelled edamame, and remaining vegetable broth in a medium saucepan.

  • 5

    Stir in the nutritional yeast and minced garlic, then bring the mixture to a gentle simmer over medium heat.

  • 6

    Allow the stew to cook for 5-8 minutes until the edamame is heated through and the flavors are well combined.

  • 7

    Ladle the lentil and edamame stew into a bowl and top with the hot roasted cauliflower florets before serving.

Lentil and Edamame Stew with Roasted Cauliflower

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

Lentil and Edamame Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Stew with Roasted Cauliflower

Red lentils and edamame simmered in a turmeric broth, topped with cauliflower florets roasted until they develop a savory golden-brown char.

NUTRITION

493kcal
Protein
44.5g
Fat
9.8g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

1 cup shelled Edamame

1.5 cups Cauliflower florets

1 cup low-sodium Vegetable Broth

1 tablespoon Nutritional Yeast

1/2 teaspoon Turmeric

1/2 teaspoon Cumin

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with a splash of vegetable broth, cumin, and turmeric, then spread them on the baking sheet.

  • 3

    Roast the cauliflower for 20 minutes, turning halfway through, until the edges are tender and charred.

  • 4

    While the cauliflower roasts, combine the cooked red lentils, shelled edamame, and remaining vegetable broth in a medium saucepan.

  • 5

    Stir in the nutritional yeast and minced garlic, then bring the mixture to a gentle simmer over medium heat.

  • 6

    Allow the stew to cook for 5-8 minutes until the edamame is heated through and the flavors are well combined.

  • 7

    Ladle the lentil and edamame stew into a bowl and top with the hot roasted cauliflower florets before serving.