YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Lentil Stew
Savor a hearty and aromatic stew brimming with tender red lentils, roasted seasonal vegetables, and a boost of extra-firm tofu. Enhanced by a medley of fresh herbs and chickpeas, every spoonful delivers a comforting, rustic taste that warms you from the inside out.
INGREDIENTS
0.75 cup dry Red Lentils
0.5 cup Canned Chickpeas
1 medium Carrot, diced
1 small Zucchini, diced
0.5 Red Bell Pepper, sliced
0.25 medium Yellow Onion, diced
1 clove Garlic, minced
50 grams Extra-Firm Tofu, cubed
1 cup Spinach, roughly chopped
2 cups Low-Sodium Vegetable Broth
1 teaspoon Olive Oil
1 tablespoon Mixed Fresh Herbs (rosemary, thyme, bay leaf)
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss the diced carrot, zucchini, red bell pepper, and onion with olive oil and a pinch of salt, then sprinkle in half of the mixed fresh herbs.
Roast the vegetables in the preheated oven for about 20 minutes until they are tender and slightly caramelized.
While the vegetables roast, rinse and drain the chickpeas. In a medium pot, add the red lentils and vegetable broth, then bring to a simmer over medium heat.
Stir in the minced garlic and the remaining herbs into the broth and lentils. Allow the lentils to cook for about 10 minutes, stirring occasionally.
Add the roasted vegetables, chickpeas, and cubed tofu to the pot. Continue to simmer for an additional 5 minutes so the flavors meld.
Just before serving, stir in the chopped spinach and let it wilt into the stew.
Taste and adjust seasonings as needed, then serve hot.