Lentil and Vegetable Stew with Baby Kale

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

Lentil and Vegetable Stew with Baby Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stew with Baby Kale

A hearty, plant-powered stew that warms your soul with tender lentils, silken tofu, and a medley of garden-fresh vegetables. Lightly spiced and simmered to perfection, this wholesome dish delivers a satisfying blend of textures and flavors, topped off with vibrant baby kale for a burst of green goodness.

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NUTRITION

365kcal
Protein
29.5g
Fat
11.4g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils (198 cal)

120g Extra Firm Tofu (91 cal)

30g Baby Kale (7 cal)

50g Diced Tomatoes (10 cal)

30g Diced Carrot (12 cal)

1/2 cup Vegetable Broth (5 cal)

1 tsp Spices mix (2 cal)

1 tsp Olive Oil (40 cal)

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced carrot and diced tomatoes, sautéing for 2-3 minutes until slightly softened.

  • 3

    Stir in the spices mix (garlic powder, cumin, paprika) and cook briefly to release aromas.

  • 4

    Add the cooked brown lentils and vegetable broth, then bring the mixture to a simmer.

  • 5

    Cube the extra firm tofu and gently fold it into the stew. Allow to simmer for about 5 minutes so the flavors meld.

  • 6

    Toss in the baby kale and cook for an additional 2 minutes, just until the kale wilts but retains its vibrant color.

  • 7

    Taste and adjust seasoning if necessary. Serve the stew hot and enjoy this warm, comforting bowl that perfectly balances hearty proteins and fresh vegetables.

Lentil and Vegetable Stew with Baby Kale

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

Lentil and Vegetable Stew with Baby Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stew with Baby Kale

A hearty, plant-powered stew that warms your soul with tender lentils, silken tofu, and a medley of garden-fresh vegetables. Lightly spiced and simmered to perfection, this wholesome dish delivers a satisfying blend of textures and flavors, topped off with vibrant baby kale for a burst of green goodness.

NUTRITION

365kcal
Protein
29.5g
Fat
11.4g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils (198 cal)

120g Extra Firm Tofu (91 cal)

30g Baby Kale (7 cal)

50g Diced Tomatoes (10 cal)

30g Diced Carrot (12 cal)

1/2 cup Vegetable Broth (5 cal)

1 tsp Spices mix (2 cal)

1 tsp Olive Oil (40 cal)

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced carrot and diced tomatoes, sautéing for 2-3 minutes until slightly softened.

  • 3

    Stir in the spices mix (garlic powder, cumin, paprika) and cook briefly to release aromas.

  • 4

    Add the cooked brown lentils and vegetable broth, then bring the mixture to a simmer.

  • 5

    Cube the extra firm tofu and gently fold it into the stew. Allow to simmer for about 5 minutes so the flavors meld.

  • 6

    Toss in the baby kale and cook for an additional 2 minutes, just until the kale wilts but retains its vibrant color.

  • 7

    Taste and adjust seasoning if necessary. Serve the stew hot and enjoy this warm, comforting bowl that perfectly balances hearty proteins and fresh vegetables.