Herb-Roasted Vegetable and Lentil Stew

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

Herb-Roasted Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Lentil Stew

A hearty and comforting stew featuring protein-packed red lentils and chickpeas mingled with roasted vegetables, aromatic herbs, and a light olive oil drizzle. This stew offers a satisfying blend of textures and a burst of herb-infused flavor, perfect for any meal of the day.

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NUTRITION

574kcal
Protein
31.5g
Fat
11.1g
Carbs
95.3g

SERVINGS

1 serving

INGREDIENTS

1 cup dry Red Lentils (approx. 200g)

1/2 cup cooked Chickpeas (approx. 125g)

1 medium Carrot

1 medium Zucchini

1 medium Bell Pepper

1/2 cup Diced Tomatoes (canned)

1 small Onion

1/2 tablespoon Olive Oil

1 cup Vegetable Broth

1 tablespoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until water runs clear.

  • 2

    Preheat your oven to 400°F (200°C). Chop the carrot, zucchini, bell pepper, and onion into bite-sized pieces.

  • 3

    Toss the chopped vegetables with olive oil, mixed herbs, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 4

    In a large pot, combine the rinsed lentils, roasted vegetables, diced tomatoes, chickpeas, and vegetable broth.

  • 5

    Bring the mixture to a simmer over medium heat and cook for 20-25 minutes, stirring occasionally, until the lentils are soft and the stew has thickened. Adjust seasoning with salt and pepper as needed.

  • 6

    Serve hot and enjoy this nutritious, herb-infused stew.

Herb-Roasted Vegetable and Lentil Stew

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

Herb-Roasted Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Lentil Stew

A hearty and comforting stew featuring protein-packed red lentils and chickpeas mingled with roasted vegetables, aromatic herbs, and a light olive oil drizzle. This stew offers a satisfying blend of textures and a burst of herb-infused flavor, perfect for any meal of the day.

NUTRITION

574kcal
Protein
31.5g
Fat
11.1g
Carbs
95.3g

SERVINGS

1 serving

INGREDIENTS

1 cup dry Red Lentils (approx. 200g)

1/2 cup cooked Chickpeas (approx. 125g)

1 medium Carrot

1 medium Zucchini

1 medium Bell Pepper

1/2 cup Diced Tomatoes (canned)

1 small Onion

1/2 tablespoon Olive Oil

1 cup Vegetable Broth

1 tablespoon Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until water runs clear.

  • 2

    Preheat your oven to 400°F (200°C). Chop the carrot, zucchini, bell pepper, and onion into bite-sized pieces.

  • 3

    Toss the chopped vegetables with olive oil, mixed herbs, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 4

    In a large pot, combine the rinsed lentils, roasted vegetables, diced tomatoes, chickpeas, and vegetable broth.

  • 5

    Bring the mixture to a simmer over medium heat and cook for 20-25 minutes, stirring occasionally, until the lentils are soft and the stew has thickened. Adjust seasoning with salt and pepper as needed.

  • 6

    Serve hot and enjoy this nutritious, herb-infused stew.