Silky Lentil and Quinoa Stew with Roasted Broccoli

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

Silky Lentil and Quinoa Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Quinoa Stew with Roasted Broccoli

A velvety stew of red lentils and quinoa thickened with silken tofu and nutritional yeast, served with charred roasted broccoli.

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NUTRITION

314kcal
Protein
43.3g
Fat
5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

200g Liquid Egg Whites

100g Silken Tofu

25g Nutritional Yeast

8g Red Lentils

5g Quinoa

50g Broccoli florets

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PREPARATION

  • 1

    Preheat your oven to 400°F and spread the broccoli florets on a baking sheet lined with parchment paper, roasting for 12-15 minutes until the edges are charred.

  • 2

    In a small saucepan, combine the red lentils and quinoa with 1/2 cup of water and a pinch of salt, bringing to a boil then simmering for 10 minutes until the water is absorbed.

  • 3

    While the grains cook, place the silken tofu, liquid egg whites, and nutritional yeast into a blender and pulse until the mixture is completely smooth and creamy.

  • 4

    Pour the blended tofu mixture into the saucepan with the cooked lentils and quinoa, stirring constantly over medium-low heat for 3-5 minutes until the stew thickens into a silky custard-like consistency.

  • 5

    Transfer the stew to a warm bowl and top with the charred broccoli florets and a crack of fresh black pepper.

Silky Lentil and Quinoa Stew with Roasted Broccoli

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

Silky Lentil and Quinoa Stew with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Quinoa Stew with Roasted Broccoli

A velvety stew of red lentils and quinoa thickened with silken tofu and nutritional yeast, served with charred roasted broccoli.

NUTRITION

314kcal
Protein
43.3g
Fat
5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

200g Liquid Egg Whites

100g Silken Tofu

25g Nutritional Yeast

8g Red Lentils

5g Quinoa

50g Broccoli florets

PREPARATION

  • 1

    Preheat your oven to 400°F and spread the broccoli florets on a baking sheet lined with parchment paper, roasting for 12-15 minutes until the edges are charred.

  • 2

    In a small saucepan, combine the red lentils and quinoa with 1/2 cup of water and a pinch of salt, bringing to a boil then simmering for 10 minutes until the water is absorbed.

  • 3

    While the grains cook, place the silken tofu, liquid egg whites, and nutritional yeast into a blender and pulse until the mixture is completely smooth and creamy.

  • 4

    Pour the blended tofu mixture into the saucepan with the cooked lentils and quinoa, stirring constantly over medium-low heat for 3-5 minutes until the stew thickens into a silky custard-like consistency.

  • 5

    Transfer the stew to a warm bowl and top with the charred broccoli florets and a crack of fresh black pepper.