Smoky Lentil and Vegetable Stew with Herbs

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

Smoky Lentil and Vegetable Stew with Herbs

YOUR SOLIN GENERATED RECIPE

Smoky Lentil and Vegetable Stew with Herbs

Enjoy a warm and hearty stew that melds the earthiness of lentils with the smoky aroma of paprika and the fresh burst of garden vegetables. Tender lentils and chickpeas are simmered with carrots, celery, zucchini, onions, and tomatoes in a fragrant vegetable broth, finished with a hint of thyme for a comforting, nutritious meal.

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NUTRITION

587kcal
Protein
32.5g
Fat
10.2g
Carbs
99.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils

3/4 cup cooked chickpeas

1 cup diced tomatoes

1 medium carrot, diced

1 stalk celery, chopped

1/2 medium zucchini, sliced

1 small onion, chopped

2 cloves garlic, minced

1 tsp olive oil

2 cups low-sodium vegetable broth

1 tsp smoked paprika

1/2 tsp ground cumin

3 sprigs fresh thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Sauté the chopped onion and minced garlic until they soften and become fragrant.

  • 3

    Add the diced carrot, chopped celery, and sliced zucchini to the pot and sauté for about 3-4 minutes.

  • 4

    Stir in the diced tomatoes and sprinkle in the smoked paprika, ground cumin, salt, and pepper.

  • 5

    Add the cooked lentils and chickpeas followed by the vegetable broth.

  • 6

    Toss in the fresh thyme sprigs.

  • 7

    Bring the stew to a gentle simmer, then reduce the heat and let it cook for 10-15 minutes to allow the flavors to meld.

  • 8

    Taste and adjust seasoning if needed, then remove the thyme sprigs before serving.

Smoky Lentil and Vegetable Stew with Herbs

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

Smoky Lentil and Vegetable Stew with Herbs

YOUR SOLIN GENERATED RECIPE

Smoky Lentil and Vegetable Stew with Herbs

Enjoy a warm and hearty stew that melds the earthiness of lentils with the smoky aroma of paprika and the fresh burst of garden vegetables. Tender lentils and chickpeas are simmered with carrots, celery, zucchini, onions, and tomatoes in a fragrant vegetable broth, finished with a hint of thyme for a comforting, nutritious meal.

NUTRITION

587kcal
Protein
32.5g
Fat
10.2g
Carbs
99.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils

3/4 cup cooked chickpeas

1 cup diced tomatoes

1 medium carrot, diced

1 stalk celery, chopped

1/2 medium zucchini, sliced

1 small onion, chopped

2 cloves garlic, minced

1 tsp olive oil

2 cups low-sodium vegetable broth

1 tsp smoked paprika

1/2 tsp ground cumin

3 sprigs fresh thyme

Salt and pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Sauté the chopped onion and minced garlic until they soften and become fragrant.

  • 3

    Add the diced carrot, chopped celery, and sliced zucchini to the pot and sauté for about 3-4 minutes.

  • 4

    Stir in the diced tomatoes and sprinkle in the smoked paprika, ground cumin, salt, and pepper.

  • 5

    Add the cooked lentils and chickpeas followed by the vegetable broth.

  • 6

    Toss in the fresh thyme sprigs.

  • 7

    Bring the stew to a gentle simmer, then reduce the heat and let it cook for 10-15 minutes to allow the flavors to meld.

  • 8

    Taste and adjust seasoning if needed, then remove the thyme sprigs before serving.