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

Savor a hearty and warming stew that combines protein-packed lentils, extra firm tofu, and chickpeas with a colorful medley of carrots, celery, tomatoes, and spinach. This dish is infused with aromatic herbs like thyme, rosemary, and parsley, creating a delightful blend of savory flavors in every spoonful.

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NUTRITION

556kcal
Protein
38.7g
Fat
12.4g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

4 ounces Extra Firm Tofu (113g)

1/2 cup Chickpeas (82g)

1 medium Carrot (61g)

1 Celery Stalk (40g)

1/2 cup Diced Tomatoes (125g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

1 cup Vegetable Broth (240g)

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a medium saucepan over medium heat and add olive oil.

  • 2

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

  • 3

    Add the diced tomatoes and vegetable broth to the pan, bringing the mixture to a simmer.

  • 4

    Stir in the cooked lentils, drained chickpeas, and cubed extra firm tofu.

  • 5

    Sprinkle in the mixed dried herbs along with salt and pepper to taste.

  • 6

    Allow the stew to simmer gently for 10-12 minutes to let the flavors meld together.

  • 7

    In the last 2 minutes of cooking, stir in the raw spinach until just wilted.

  • 8

    Taste and adjust seasonings if needed before serving.

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

Savor a hearty and warming stew that combines protein-packed lentils, extra firm tofu, and chickpeas with a colorful medley of carrots, celery, tomatoes, and spinach. This dish is infused with aromatic herbs like thyme, rosemary, and parsley, creating a delightful blend of savory flavors in every spoonful.

NUTRITION

556kcal
Protein
38.7g
Fat
12.4g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

4 ounces Extra Firm Tofu (113g)

1/2 cup Chickpeas (82g)

1 medium Carrot (61g)

1 Celery Stalk (40g)

1/2 cup Diced Tomatoes (125g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

1 cup Vegetable Broth (240g)

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a medium saucepan over medium heat and add olive oil.

  • 2

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

  • 3

    Add the diced tomatoes and vegetable broth to the pan, bringing the mixture to a simmer.

  • 4

    Stir in the cooked lentils, drained chickpeas, and cubed extra firm tofu.

  • 5

    Sprinkle in the mixed dried herbs along with salt and pepper to taste.

  • 6

    Allow the stew to simmer gently for 10-12 minutes to let the flavors meld together.

  • 7

    In the last 2 minutes of cooking, stir in the raw spinach until just wilted.

  • 8

    Taste and adjust seasonings if needed before serving.