Lentil and Chickpea Stew with Grilled Zucchini

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

Lentil and Chickpea Stew with Grilled Zucchini

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Grilled Zucchini

Red lentils and chickpeas simmered in a savory turmeric broth, topped with zucchini planks grilled until they reach a perfect smoky char.

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NUTRITION

506kcal
Protein
40.6g
Fat
3.8g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

250g Cooked Red Lentils

40g Cooked Chickpeas

20g Nutritional Yeast

150g Zucchini

30g Yellow Onion

1 clove Garlic

1 cup Vegetable Broth

1 tsp Turmeric

1 tsp Cumin

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PREPARATION

  • 1

    Sauté the diced onion and minced garlic in a large pot with a splash of vegetable broth until softened.

  • 2

    Add the cooked red lentils, chickpeas, ground turmeric, and ground cumin to the pot.

  • 3

    Pour in the remaining vegetable broth and bring the mixture to a gentle simmer for ten minutes.

  • 4

    While the stew simmers, slice the zucchini into long planks and grill them in a dry non-stick pan over medium-high heat until they develop a smoky char.

  • 5

    Remove the stew from the heat and stir in the nutritional yeast until the sauce becomes thick and savory.

  • 6

    Ladle the stew into a bowl and arrange the grilled zucchini planks on top before serving.

Lentil and Chickpea Stew with Grilled Zucchini

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

Lentil and Chickpea Stew with Grilled Zucchini

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Grilled Zucchini

Red lentils and chickpeas simmered in a savory turmeric broth, topped with zucchini planks grilled until they reach a perfect smoky char.

NUTRITION

506kcal
Protein
40.6g
Fat
3.8g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

250g Cooked Red Lentils

40g Cooked Chickpeas

20g Nutritional Yeast

150g Zucchini

30g Yellow Onion

1 clove Garlic

1 cup Vegetable Broth

1 tsp Turmeric

1 tsp Cumin

PREPARATION

  • 1

    Sauté the diced onion and minced garlic in a large pot with a splash of vegetable broth until softened.

  • 2

    Add the cooked red lentils, chickpeas, ground turmeric, and ground cumin to the pot.

  • 3

    Pour in the remaining vegetable broth and bring the mixture to a gentle simmer for ten minutes.

  • 4

    While the stew simmers, slice the zucchini into long planks and grill them in a dry non-stick pan over medium-high heat until they develop a smoky char.

  • 5

    Remove the stew from the heat and stir in the nutritional yeast until the sauce becomes thick and savory.

  • 6

    Ladle the stew into a bowl and arrange the grilled zucchini planks on top before serving.