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: 0.35 cup Dry Red Lentils; 0.25 cup Canned Chickpeas; 0.33 cup Nutritional Yeast; 1.5 cups Broccoli Florets; 1.5 cups Low-Sodium Vegetable Broth; 0.5 tsp Ground Turmeric; 0.5 tsp Garlic Powder

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

Red lentils and chickpeas simmered into a thick stew with turmeric and nutritional yeast, topped with oven-roasted broccoli for a satisfying crunch.

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NUTRITION

Protein

42.2g

Fat

3.8g

Carbs

78.6g

SERVINGS

1 serving

INGREDIENTS

0.35 cup Dry Red Lentils

0.25 cup Canned Chickpeas

0.33 cup Nutritional Yeast

1.5 cups Broccoli Florets

1.5 cups Low-Sodium Vegetable Broth

0.5 tsp Ground Turmeric

0.5 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Arrange the broccoli florets on the baking sheet, season with a pinch of salt, and roast for 15-20 minutes until the edges are golden and crisp.
3
In a medium saucepan, combine the red lentils, rinsed chickpeas, vegetable broth, turmeric, and garlic powder.
4
Bring the liquid to a boil, then reduce the heat to low and cover the pot.
5
Simmer for 12-15 minutes until the lentils have softened and absorbed most of the broth, creating a thick consistency.
6
Remove the pan from the heat and stir in the nutritional yeast until the stew is creamy and savory.
7
Divide the stew into bowls and top with the hot roasted broccoli florets before serving.