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

Enjoy a warm, comforting bowl of Herb-Spiced Lentil and Vegetable Stew. This hearty yet light stew bursts with earthy lentils, tender carrots, celery, and onions, complemented by the freshness of tomatoes and spinach. Infused with aromatic garlic and herb spices, every spoonful delivers a blend of robust flavor and satisfying nutritious balance.

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NUTRITION

579kcal
Protein
36g
Fat
6.6g
Carbs
96.3g

SERVINGS

1 serving

INGREDIENTS

0.6 cup dry Brown Lentils (approx 120g)

1 medium Carrot

1 stalk Celery

0.5 medium Onion

0.5 cup Canned Diced Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

2 cloves Garlic

1 cup Vegetable Broth (Low Sodium)

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

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PREPARATION

  • 1

    Rinse the dry brown lentils thoroughly under running water. Set aside.

  • 2

    Finely chop the carrot, celery, and half onion. Mince the garlic.

  • 3

    Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.

  • 4

    Add the chopped carrot and celery to the pot, stirring for about 3-4 minutes until they begin to soften.

  • 5

    Mix in the rinsed lentils, canned diced tomatoes (with their juices), and vegetable broth. Stir in the dried thyme and rosemary.

  • 6

    Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes, or until the lentils are tender. Stir occasionally.

  • 7

    Once the lentils are cooked and the vegetables are tender, add the fresh spinach. Allow it to wilt for about 2 minutes.

  • 8

    Taste and adjust seasonings as needed. Serve hot and enjoy your hearty stew.

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

Enjoy a warm, comforting bowl of Herb-Spiced Lentil and Vegetable Stew. This hearty yet light stew bursts with earthy lentils, tender carrots, celery, and onions, complemented by the freshness of tomatoes and spinach. Infused with aromatic garlic and herb spices, every spoonful delivers a blend of robust flavor and satisfying nutritious balance.

NUTRITION

579kcal
Protein
36g
Fat
6.6g
Carbs
96.3g

SERVINGS

1 serving

INGREDIENTS

0.6 cup dry Brown Lentils (approx 120g)

1 medium Carrot

1 stalk Celery

0.5 medium Onion

0.5 cup Canned Diced Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

2 cloves Garlic

1 cup Vegetable Broth (Low Sodium)

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

PREPARATION

  • 1

    Rinse the dry brown lentils thoroughly under running water. Set aside.

  • 2

    Finely chop the carrot, celery, and half onion. Mince the garlic.

  • 3

    Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.

  • 4

    Add the chopped carrot and celery to the pot, stirring for about 3-4 minutes until they begin to soften.

  • 5

    Mix in the rinsed lentils, canned diced tomatoes (with their juices), and vegetable broth. Stir in the dried thyme and rosemary.

  • 6

    Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes, or until the lentils are tender. Stir occasionally.

  • 7

    Once the lentils are cooked and the vegetables are tender, add the fresh spinach. Allow it to wilt for about 2 minutes.

  • 8

    Taste and adjust seasonings as needed. Serve hot and enjoy your hearty stew.