Herb-Spiced Lentil and Vegetable Stew

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

Herb-Spiced Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

A warming, hearty stew featuring tender green lentils, protein-packed chickpeas and tofu combined with a medley of fresh vegetables. Enhanced with aromatic garlic, herbs, and a splash of vegetable broth, this dish delivers layers of savory spice and natural sweetness for a comforting meal any time of day.

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NUTRITION

545kcal
Protein
37.9g
Fat
7.6g
Carbs
87.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (200g)

1/2 cup Cooked Chickpeas (125g)

100g Firm Tofu

1 medium Carrot

1 Celery Stalk

1 small Onion

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

2 cloves Minced Garlic

1 cup Vegetable Broth

1 tsp Dried Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Rinse and drain the cooked green lentils and chickpeas if using canned. Cut the firm tofu into small cubes.

  • 2

    Chop the carrot, celery, and small onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large pot, add a splash of water or a teaspoon of olive oil if desired, then sauté the onion, garlic, celery, and carrot over medium heat for about 3-4 minutes until slightly softened.

  • 4

    Add the cubed tofu and stir gently for another 2 minutes.

  • 5

    Pour in the vegetable broth and diced tomatoes along with the dried thyme and bay leaf. Bring the mixture to a simmer.

  • 6

    Stir in the cooked lentils and chickpeas. Let the stew simmer for 10-15 minutes so that the flavors meld together.

  • 7

    In the last 2 minutes of cooking, add the fresh spinach and allow it to wilt into the stew.

  • 8

    Remove the bay leaf before serving, adjust seasoning if needed, and enjoy your hearty Herb-Spiced Lentil and Vegetable Stew.

Herb-Spiced Lentil and Vegetable Stew

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

Herb-Spiced Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

A warming, hearty stew featuring tender green lentils, protein-packed chickpeas and tofu combined with a medley of fresh vegetables. Enhanced with aromatic garlic, herbs, and a splash of vegetable broth, this dish delivers layers of savory spice and natural sweetness for a comforting meal any time of day.

NUTRITION

545kcal
Protein
37.9g
Fat
7.6g
Carbs
87.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (200g)

1/2 cup Cooked Chickpeas (125g)

100g Firm Tofu

1 medium Carrot

1 Celery Stalk

1 small Onion

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

2 cloves Minced Garlic

1 cup Vegetable Broth

1 tsp Dried Thyme

1 Bay Leaf

PREPARATION

  • 1

    Rinse and drain the cooked green lentils and chickpeas if using canned. Cut the firm tofu into small cubes.

  • 2

    Chop the carrot, celery, and small onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large pot, add a splash of water or a teaspoon of olive oil if desired, then sauté the onion, garlic, celery, and carrot over medium heat for about 3-4 minutes until slightly softened.

  • 4

    Add the cubed tofu and stir gently for another 2 minutes.

  • 5

    Pour in the vegetable broth and diced tomatoes along with the dried thyme and bay leaf. Bring the mixture to a simmer.

  • 6

    Stir in the cooked lentils and chickpeas. Let the stew simmer for 10-15 minutes so that the flavors meld together.

  • 7

    In the last 2 minutes of cooking, add the fresh spinach and allow it to wilt into the stew.

  • 8

    Remove the bay leaf before serving, adjust seasoning if needed, and enjoy your hearty Herb-Spiced Lentil and Vegetable Stew.