Smoky Lentil and Vegetable Stew with Herbs

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

Smoky Lentil and Vegetable Stew with Herbs

YOUR SOLIN GENERATED RECIPE

Smoky Lentil and Vegetable Stew with Herbs

A heartwarming, smoky stew loaded with tender red lentils, wholesome chickpeas, and soft silken tofu layered with vibrant vegetables. Infused with aromatic herbs and a dash of olive oil, this savory bowl delivers a burst of earthy flavors and a nourishing, clean finish that's perfect for any meal.

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NUTRITION

615kcal
Protein
36g
Fat
11.2g
Carbs
103.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils (198g)

1/2 cup cooked Chickpeas (82g)

1/4 cup Silken Tofu (63g)

1 medium Carrot (61g)

1 Celery Stalk (40g)

1 small Yellow Onion (70g)

1 medium Red Bell Pepper (120g)

1 cup Diced Tomatoes (240g)

1 cup Fresh Spinach (30g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

1 tsp Smoked Paprika (2.3g)

1/2 tsp Dried Thyme (0.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the red lentils and chickpeas if using canned or ensure they are pre-cooked. Cut the carrot, celery, onion, and red bell pepper into bite-sized pieces.

  • 2

    Heat the olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the chopped onion, carrot, and celery to the saucepan. Sauté for about 3-4 minutes until they begin to soften.

  • 4

    Incorporate the red bell pepper, diced tomatoes, and vegetable broth. Stir in the smoked paprika and dried thyme.

  • 5

    Add the cooked red lentils and chickpeas. Allow the stew to simmer for about 8-10 minutes so the flavors meld.

  • 6

    Gently stir in the silken tofu by breaking it slightly into the stew and then add the fresh spinach. Cook for an additional 2 minutes until the spinach wilts.

  • 7

    Season with salt and pepper to taste. Serve hot and enjoy the warm, smoky infusion throughout the hearty stew.

Smoky Lentil and Vegetable Stew with Herbs

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

Smoky Lentil and Vegetable Stew with Herbs

YOUR SOLIN GENERATED RECIPE

Smoky Lentil and Vegetable Stew with Herbs

A heartwarming, smoky stew loaded with tender red lentils, wholesome chickpeas, and soft silken tofu layered with vibrant vegetables. Infused with aromatic herbs and a dash of olive oil, this savory bowl delivers a burst of earthy flavors and a nourishing, clean finish that's perfect for any meal.

NUTRITION

615kcal
Protein
36g
Fat
11.2g
Carbs
103.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils (198g)

1/2 cup cooked Chickpeas (82g)

1/4 cup Silken Tofu (63g)

1 medium Carrot (61g)

1 Celery Stalk (40g)

1 small Yellow Onion (70g)

1 medium Red Bell Pepper (120g)

1 cup Diced Tomatoes (240g)

1 cup Fresh Spinach (30g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

1 tsp Smoked Paprika (2.3g)

1/2 tsp Dried Thyme (0.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the red lentils and chickpeas if using canned or ensure they are pre-cooked. Cut the carrot, celery, onion, and red bell pepper into bite-sized pieces.

  • 2

    Heat the olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the chopped onion, carrot, and celery to the saucepan. Sauté for about 3-4 minutes until they begin to soften.

  • 4

    Incorporate the red bell pepper, diced tomatoes, and vegetable broth. Stir in the smoked paprika and dried thyme.

  • 5

    Add the cooked red lentils and chickpeas. Allow the stew to simmer for about 8-10 minutes so the flavors meld.

  • 6

    Gently stir in the silken tofu by breaking it slightly into the stew and then add the fresh spinach. Cook for an additional 2 minutes until the spinach wilts.

  • 7

    Season with salt and pepper to taste. Serve hot and enjoy the warm, smoky infusion throughout the hearty stew.