Name: Lentil and White Bean Protein Stew with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked Red Lentils; 0.6 cup canned Cannellini Beans; 3 tbsp Nutritional Yeast; 1.5 cups Broccoli florets; 1 cup low-sodium Vegetable Broth; 2 cloves Garlic, minced; 0.5 cup Onion, diced

Lentil and White Bean Protein 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

Lentil and White Bean Protein Stew with Roasted Broccoli

Simmered red lentils and creamy cannellini beans in a savory herb broth, paired with tender roasted broccoli for a satisfyingly charred finish.

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NUTRITION

Protein

38.8g

Fat

2.8g

Carbs

76.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Red Lentils

0.6 cup canned Cannellini Beans

3 tbsp Nutritional Yeast

1.5 cups Broccoli florets

1 cup low-sodium Vegetable Broth

2 cloves Garlic, minced

0.5 cup Onion, diced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with a tablespoon of vegetable broth and a pinch of sea salt, then spread them on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, place a medium pot over medium heat and add the diced onion and minced garlic with a splash of broth to prevent sticking.
5
Sauté the aromatics for 3-5 minutes until the onion is translucent and fragrant.
6
Add the cooked lentils, rinsed white beans, and the remaining vegetable broth to the pot.
7
Bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.
8
Stir in the nutritional yeast and any desired dried herbs like thyme or oregano until the stew is thickened and savory.
9
Ladle the stew into a bowl and top with the roasted broccoli florets before serving.