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

Enjoy a hearty stew featuring red lentils, tender chickpeas, and a vibrant mix of vegetables infused with aromatic herbs and spices. This nourishing dish has a robust, savory flavor profile that's both comforting and energizing, perfect for any meal of the day.

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NUTRITION

554kcal
Protein
33.5g
Fat
8.1g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (approx 100g)

1/4 cup canned Chickpeas, drained (approx 40g)

1 medium Carrot, diced

1 stalk Celery, chopped

1 cup Spinach

1 medium Tomato, chopped

1 small Onion, diced

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

1 clove Garlic, minced

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat the olive oil in a medium pot over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the diced carrot and chopped celery to the pot, stirring for about 3-4 minutes to soften slightly.

  • 4

    Stir in the rinsed red lentils and chickpeas, followed by the chopped tomato and mixed herbs.

  • 5

    Pour in about 2 cups of water (or low-sodium vegetable broth if preferred) and bring the mixture to a simmer.

  • 6

    Season with salt and black pepper, then reduce the heat and let the stew simmer for 20-25 minutes until the lentils are tender.

  • 7

    During the last 5 minutes of cooking, stir in the spinach until just wilted.

  • 8

    Taste and adjust seasoning as needed. Serve warm and enjoy this nourishing, herb-spiced 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

Enjoy a hearty stew featuring red lentils, tender chickpeas, and a vibrant mix of vegetables infused with aromatic herbs and spices. This nourishing dish has a robust, savory flavor profile that's both comforting and energizing, perfect for any meal of the day.

NUTRITION

554kcal
Protein
33.5g
Fat
8.1g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (approx 100g)

1/4 cup canned Chickpeas, drained (approx 40g)

1 medium Carrot, diced

1 stalk Celery, chopped

1 cup Spinach

1 medium Tomato, chopped

1 small Onion, diced

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

1 clove Garlic, minced

Salt and Black Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat the olive oil in a medium pot over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the diced carrot and chopped celery to the pot, stirring for about 3-4 minutes to soften slightly.

  • 4

    Stir in the rinsed red lentils and chickpeas, followed by the chopped tomato and mixed herbs.

  • 5

    Pour in about 2 cups of water (or low-sodium vegetable broth if preferred) and bring the mixture to a simmer.

  • 6

    Season with salt and black pepper, then reduce the heat and let the stew simmer for 20-25 minutes until the lentils are tender.

  • 7

    During the last 5 minutes of cooking, stir in the spinach until just wilted.

  • 8

    Taste and adjust seasoning as needed. Serve warm and enjoy this nourishing, herb-spiced stew.