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 warming, hearty stew that marries protein-packed lentils with tender tofu and a medley of fresh vegetables. Infused with fragrant herbs and a splash of olive oil, this dish is a nourishing, flavorful feast perfect for any meal of the day.

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NUTRITION

467kcal
Protein
34g
Fat
13.1g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

150g firm tofu

1 cup diced tomatoes (240g)

1 medium carrot

1 celery stalk

1 cup spinach

1 teaspoon olive oil

1 teaspoon mixed dried herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add diced carrot and celery; sauté for 3-4 minutes until slightly softened.

  • 3

    Stir in the mixed dried herbs along with a pinch of salt and pepper.

  • 4

    Add the diced tomatoes and cook for another 2 minutes until they begin to soften.

  • 5

    Fold in the cooked lentils and gently toss to combine all the vegetables with the herbs.

  • 6

    Cut the tofu into cubes and add to the pot. Stir carefully to keep the tofu intact.

  • 7

    Pour in a little water or low-sodium vegetable broth if a soupy consistency is desired.

  • 8

    Simmer the stew for 8-10 minutes, allowing the flavors to meld together.

  • 9

    Stir in the spinach at the end, letting it wilt from the residual heat before serving.

  • 10

    Taste and adjust seasonings as needed, then serve warm.

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 warming, hearty stew that marries protein-packed lentils with tender tofu and a medley of fresh vegetables. Infused with fragrant herbs and a splash of olive oil, this dish is a nourishing, flavorful feast perfect for any meal of the day.

NUTRITION

467kcal
Protein
34g
Fat
13.1g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

150g firm tofu

1 cup diced tomatoes (240g)

1 medium carrot

1 celery stalk

1 cup spinach

1 teaspoon olive oil

1 teaspoon mixed dried herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add diced carrot and celery; sauté for 3-4 minutes until slightly softened.

  • 3

    Stir in the mixed dried herbs along with a pinch of salt and pepper.

  • 4

    Add the diced tomatoes and cook for another 2 minutes until they begin to soften.

  • 5

    Fold in the cooked lentils and gently toss to combine all the vegetables with the herbs.

  • 6

    Cut the tofu into cubes and add to the pot. Stir carefully to keep the tofu intact.

  • 7

    Pour in a little water or low-sodium vegetable broth if a soupy consistency is desired.

  • 8

    Simmer the stew for 8-10 minutes, allowing the flavors to meld together.

  • 9

    Stir in the spinach at the end, letting it wilt from the residual heat before serving.

  • 10

    Taste and adjust seasonings as needed, then serve warm.