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 bowl of herb-spiced lentil and vegetable stew that’s both warming and nutritious. This stew features tender green lentils melding with fresh diced carrots, celery, onions, and tomatoes, enhanced with aromatic herbs like thyme, rosemary, and bay leaf. A splash of olive oil and vegetable broth brings all the flavors together for a satisfying meal that’s perfect for any time of the day.

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NUTRITION

546kcal
Protein
36.0g
Fat
6.7g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

1.75 cups cooked green lentils (350g)

1/2 cup diced carrots (61g)

1 stalk diced celery (40g)

1/2 medium diced onion (55g)

1/2 cup diced tomatoes (120g)

1 cup fresh spinach (30g)

1 cup vegetable broth (240ml)

2 cloves minced garlic (6g)

1 tsp olive oil (5g)

1 tsp mixed dried herbs (thyme, rosemary, bay leaf, approx 2g)

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat until shimmering.

  • 2

    Add the diced onion and minced garlic, stirring for about 2 minutes until the onion softens.

  • 3

    Stir in the diced carrots and celery, cooking for an additional 3 minutes to begin softening the vegetables.

  • 4

    Add the cooked green lentils, diced tomatoes, and vegetable broth into the pot.

  • 5

    Sprinkle in the mixed dried herbs, stirring well to combine all the flavors.

  • 6

    Bring the stew to a simmer, then reduce the heat and let it simmer gently for 10-12 minutes to allow flavors to meld.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt in the hot stew for about 2 minutes.

  • 8

    Taste and adjust seasoning if needed, then serve warm.

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 bowl of herb-spiced lentil and vegetable stew that’s both warming and nutritious. This stew features tender green lentils melding with fresh diced carrots, celery, onions, and tomatoes, enhanced with aromatic herbs like thyme, rosemary, and bay leaf. A splash of olive oil and vegetable broth brings all the flavors together for a satisfying meal that’s perfect for any time of the day.

NUTRITION

546kcal
Protein
36.0g
Fat
6.7g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

1.75 cups cooked green lentils (350g)

1/2 cup diced carrots (61g)

1 stalk diced celery (40g)

1/2 medium diced onion (55g)

1/2 cup diced tomatoes (120g)

1 cup fresh spinach (30g)

1 cup vegetable broth (240ml)

2 cloves minced garlic (6g)

1 tsp olive oil (5g)

1 tsp mixed dried herbs (thyme, rosemary, bay leaf, approx 2g)

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat until shimmering.

  • 2

    Add the diced onion and minced garlic, stirring for about 2 minutes until the onion softens.

  • 3

    Stir in the diced carrots and celery, cooking for an additional 3 minutes to begin softening the vegetables.

  • 4

    Add the cooked green lentils, diced tomatoes, and vegetable broth into the pot.

  • 5

    Sprinkle in the mixed dried herbs, stirring well to combine all the flavors.

  • 6

    Bring the stew to a simmer, then reduce the heat and let it simmer gently for 10-12 minutes to allow flavors to meld.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt in the hot stew for about 2 minutes.

  • 8

    Taste and adjust seasoning if needed, then serve warm.