Chunky Vegetable and Lentil Stew with Herbs

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

Chunky Vegetable and Lentil Stew with Herbs

YOUR SOLIN GENERATED RECIPE

Chunky Vegetable and Lentil Stew with Herbs

A hearty and comforting stew bursting with tender lentils, chickpeas, and fresh vegetables simmered in a tomato base with aromatic herbs. This vibrant dish offers a satisfying blend of textures and a burst of herbal freshness, perfect for a nourishing meal any time of day.

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NUTRITION

478kcal
Protein
39.1g
Fat
6.5g
Carbs
74.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils (200g)

1/2 cup cooked chickpeas (82g)

1/4 block firm tofu (100g)

1 medium carrot, diced (61g)

1 stalk celery, diced (40g)

1/2 medium onion, chopped (55g)

1/2 cup diced tomatoes (124g)

1 cup spinach (30g)

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and drain the cooked lentils and chickpeas. Dice the carrot, celery, and half an onion into small pieces.

  • 2

    Heat a large saucepan over medium heat. Add a splash of water or a tiny amount of olive oil if desired, then sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Add the diced carrot and celery to the pan, stirring for about 3-4 minutes until they begin to soften.

  • 4

    Stir in the diced tomatoes, dried thyme, and dried oregano. Let them cook together for another 2 minutes.

  • 5

    Mix in the cooked brown lentils and chickpeas. Add a splash of water or vegetable broth if the stew appears too thick.

  • 6

    Dice the firm tofu into cubes and gently fold into the stew. Continue simmering for 5-7 minutes until all the flavors meld.

  • 7

    In the last minute of cooking, stir in the fresh spinach, allowing it to wilt.

  • 8

    Season with salt and pepper to taste, then remove from heat and serve warm.

Chunky Vegetable and Lentil Stew with Herbs

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

Chunky Vegetable and Lentil Stew with Herbs

YOUR SOLIN GENERATED RECIPE

Chunky Vegetable and Lentil Stew with Herbs

A hearty and comforting stew bursting with tender lentils, chickpeas, and fresh vegetables simmered in a tomato base with aromatic herbs. This vibrant dish offers a satisfying blend of textures and a burst of herbal freshness, perfect for a nourishing meal any time of day.

NUTRITION

478kcal
Protein
39.1g
Fat
6.5g
Carbs
74.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils (200g)

1/2 cup cooked chickpeas (82g)

1/4 block firm tofu (100g)

1 medium carrot, diced (61g)

1 stalk celery, diced (40g)

1/2 medium onion, chopped (55g)

1/2 cup diced tomatoes (124g)

1 cup spinach (30g)

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and drain the cooked lentils and chickpeas. Dice the carrot, celery, and half an onion into small pieces.

  • 2

    Heat a large saucepan over medium heat. Add a splash of water or a tiny amount of olive oil if desired, then sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Add the diced carrot and celery to the pan, stirring for about 3-4 minutes until they begin to soften.

  • 4

    Stir in the diced tomatoes, dried thyme, and dried oregano. Let them cook together for another 2 minutes.

  • 5

    Mix in the cooked brown lentils and chickpeas. Add a splash of water or vegetable broth if the stew appears too thick.

  • 6

    Dice the firm tofu into cubes and gently fold into the stew. Continue simmering for 5-7 minutes until all the flavors meld.

  • 7

    In the last minute of cooking, stir in the fresh spinach, allowing it to wilt.

  • 8

    Season with salt and pepper to taste, then remove from heat and serve warm.