Hearty Root Vegetable and Bean Stew

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

Hearty Root Vegetable and Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Bean Stew

Warm up with this rustic stew featuring creamy white beans and tender lentils complemented by sweet root vegetables. A medley of sweet potato, carrot, parsnip, and onion, simmered in a fragrant low-sodium vegetable broth with garlic and herbs, creates a satisfying, nourishing bowl perfect for a comforting dinner.

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NUTRITION

591kcal
Protein
35g
Fat
1.9g
Carbs
115g

SERVINGS

1 serving

INGREDIENTS

1.25 cups White Beans

0.5 cup Cooked Lentils

100 grams Sweet Potato

1 medium Carrot

1 small Parsnip

0.5 medium Onion

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth

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PREPARATION

  • 1

    Rinse and drain the white beans if using canned, and rinse the cooked lentils if not homemade.

  • 2

    Peel and dice the sweet potato, carrot, and parsnip into bite-sized pieces. Finely chop the half onion and mince the garlic.

  • 3

    In a large pot, lightly sauté the onion and garlic over medium heat until softened.

  • 4

    Add the diced sweet potato, carrot, and parsnip to the pot and stir for about 5 minutes.

  • 5

    Pour in the low-sodium vegetable broth, then add the white beans and lentils.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 20-25 minutes, or until the vegetables are tender.

  • 7

    Season with salt, pepper, and your choice of herbs such as thyme or rosemary to enhance the flavor.

  • 8

    Stir well, adjust seasoning to taste, and serve hot.

Hearty Root Vegetable and Bean Stew

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

Hearty Root Vegetable and Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Bean Stew

Warm up with this rustic stew featuring creamy white beans and tender lentils complemented by sweet root vegetables. A medley of sweet potato, carrot, parsnip, and onion, simmered in a fragrant low-sodium vegetable broth with garlic and herbs, creates a satisfying, nourishing bowl perfect for a comforting dinner.

NUTRITION

591kcal
Protein
35g
Fat
1.9g
Carbs
115g

SERVINGS

1 serving

INGREDIENTS

1.25 cups White Beans

0.5 cup Cooked Lentils

100 grams Sweet Potato

1 medium Carrot

1 small Parsnip

0.5 medium Onion

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth

PREPARATION

  • 1

    Rinse and drain the white beans if using canned, and rinse the cooked lentils if not homemade.

  • 2

    Peel and dice the sweet potato, carrot, and parsnip into bite-sized pieces. Finely chop the half onion and mince the garlic.

  • 3

    In a large pot, lightly sauté the onion and garlic over medium heat until softened.

  • 4

    Add the diced sweet potato, carrot, and parsnip to the pot and stir for about 5 minutes.

  • 5

    Pour in the low-sodium vegetable broth, then add the white beans and lentils.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 20-25 minutes, or until the vegetables are tender.

  • 7

    Season with salt, pepper, and your choice of herbs such as thyme or rosemary to enhance the flavor.

  • 8

    Stir well, adjust seasoning to taste, and serve hot.