Name: Lentil and Chickpea Stew with Roasted Broccoli and Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Cooked Red Lentils; 0.75 cup Cooked Chickpeas; 2 cups Broccoli Florets; 1 tablespoon Tahini; 2 tablespoons Nutritional Yeast; 1 teaspoon Olive Oil

Nutrition

Per serving

721 calories

Protein: 46g; 25% of calories
Carbs: 101g; 54% of calories
Fat: 18g; 21% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and toss the broccoli florets with olive oil on a large baking sheet.
Roast the broccoli for 15-20 minutes until the edges are charred and the stems are tender.
Combine the cooked lentils and chickpeas in a medium pot over medium heat, adding a splash of water or vegetable broth.
Stir in the nutritional yeast and your favorite warm spices like cumin or turmeric to reach a thick stew consistency.
Simmer the mixture for 5-7 minutes to allow the flavors to meld and the lentils to soften further.
Whisk the tahini with a squeeze of fresh lemon juice and a teaspoon of water in a small bowl until smooth.
Portion the lentil stew into a bowl, top with the roasted broccoli, and finish with the creamy tahini drizzle.

Nutrition

Ingredients

Instructions

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