Name: Creamy Lentil and Chickpea Stew with Spinach and Roasted Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.3 cup dry Red Lentils; 0.25 cup canned Chickpeas; 3 tbsp Nutritional Yeast; 0.5 cup Non-fat Greek Yogurt; 1 cup Cauliflower florets; 2 cups fresh Spinach; 1 cup Vegetable Broth; 0.5 tsp Olive Oil; 1 clove Garlic; 1 tsp ground Turmeric

Nutrition

Per serving

486 calories

Protein: 43g; 35% of calories
Carbs: 69g; 56% of calories
Fat: 5g; 10% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and toss the cauliflower florets with half of the olive oil and a pinch of sea salt.
Spread the cauliflower onto a parchment-lined baking sheet and roast for 20 minutes until the edges are golden and tender.
In a medium pot, heat the remaining olive oil over medium heat and sauté the minced garlic and turmeric until fragrant.
Add the dry red lentils, chickpeas, and vegetable broth to the pot and bring to a gentle boil.
Reduce the heat to low, cover, and simmer for 15-18 minutes until the lentils have softened and absorbed most of the liquid.
Stir in the fresh spinach and nutritional yeast, allowing the heat of the stew to wilt the greens completely.
Remove the pot from the heat and stir in the non-fat Greek yogurt until the stew is rich and creamy.
Divide the stew into bowls and top with the warm roasted cauliflower florets before serving.

Nutrition

Ingredients

Instructions

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