Name: Lentil and Black Bean Stew with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Brown Lentils; 0.8 cup Cooked Black Beans; 1.5 cups Fresh Broccoli Florets; 2 tablespoons Nutritional Yeast; 1 teaspoon Extra Virgin Olive Oil; 0.5 cup Low-Sodium Vegetable Broth; 0.25 cup Diced Yellow Onion; 1 clove Garlic, minced; 0.5 teaspoon Ground Cumin; 0.5 teaspoon Smoked Paprika

Lentil and Black Bean 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 Black Bean Stew with Roasted Broccoli

Hearty lentils and black beans simmered in a savory spiced broth, served alongside oven-charred broccoli for a satisfying, smoky finish.

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NUTRITION

Protein

39.3g

Fat

7.9g

Carbs

90.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

0.8 cup Cooked Black Beans

1.5 cups Fresh Broccoli Florets

2 tablespoons Nutritional Yeast

1 teaspoon Extra Virgin Olive Oil

0.5 cup Low-Sodium Vegetable Broth

0.25 cup Diced Yellow Onion

1 clove Garlic, minced

0.5 teaspoon Ground Cumin

0.5 teaspoon Smoked Paprika

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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 olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are charred.
3
While the broccoli roasts, sauté the diced onion and minced garlic in a non-stick pot over medium heat until translucent.
4
Stir in the cumin and smoked paprika, cooking for 30 seconds until fragrant.
5
Add the cooked lentils, black beans, and vegetable broth to the pot.
6
Simmer the stew for 10 minutes to allow the flavors to meld together.
7
Stir in the nutritional yeast to add a savory depth and a boost of plant-based protein.
8
Ladle the stew into a bowl and top with the oven-charred broccoli florets.