Name: Creamy Lentil and Chickpea Stew with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Red Lentils; 0.25 cup Canned Chickpeas; 0.5 cup Non-fat Greek Yogurt; 1.5 cups Broccoli Florets; 1 teaspoon Olive Oil; 0.25 cup Yellow Onion; 1 cup Vegetable Broth

Creamy Lentil and Chickpea 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

Creamy Lentil and Chickpea Stew with Roasted Broccoli

A hearty stew of simmered red lentils and chickpeas finished with cool Greek yogurt, served with florets of charred roasted broccoli.

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NUTRITION

Protein

32.8g

Fat

8.6g

Carbs

61.1g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Red Lentils

0.25 cup Canned Chickpeas

0.5 cup Non-fat Greek Yogurt

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

0.25 cup Yellow Onion

1 cup Vegetable Broth

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with olive oil and a pinch of salt then spread them evenly on the baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are tender and charred.
4
While the broccoli roasts sauté the diced onion in a large pot with a splash of vegetable broth until translucent.
5
Add the dry red lentils chickpeas and the remaining vegetable broth to the pot.
6
Bring the mixture to a boil then reduce the heat and simmer for 15 minutes until the lentils are soft and the stew has thickened.
7
Stir in your favorite spices like cumin or turmeric then remove the pot from the heat.
8
Fold in the non-fat Greek yogurt until the stew is creamy and well combined.
9
Serve the warm stew in a bowl topped with the charred roasted broccoli.