Hearty Root Vegetable and Lentil Stew

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

Hearty Root Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Lentil Stew

Savor a comforting bowl of stew featuring nutrient-packed red lentils with tender carrots, crisp celery, and fresh spinach simmered in a fragrant vegetable broth infused with garlic, onion, and tomatoes. This wholesome blend not only offers a vibrant medley of flavors but also delivers a balanced meal perfect for breakfast, lunch, or dinner.

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NUTRITION

481kcal
Protein
30.6g
Fat
2g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

80 grams Red Lentils

1/2 cup White Beans (130g)

1 medium Carrot

1 stalk Celery

1 cup Spinach

1/4 medium Onion

1 clove Garlic

1/2 cup Diced Tomato

1 cup Vegetable Broth

1/2 teaspoon Dried Thyme

1 Bay Leaf

1 tablespoon Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    In a medium pot, add a small splash of water and sauté the chopped quarter onion, minced garlic, diced carrot, and sliced celery until softened, about 3-4 minutes.

  • 3

    Add the red lentils, white beans, diced tomato, and vegetable broth to the pot along with the bay leaf and dried thyme.

  • 4

    Bring the mixture to a gentle simmer and let it cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.

  • 5

    Add the spinach during the last 5 minutes of cooking to wilt it into the stew.

  • 6

    Season with salt and pepper to taste, remove the bay leaf, and stir in fresh parsley before serving.

Hearty Root Vegetable and Lentil Stew

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

Hearty Root Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Lentil Stew

Savor a comforting bowl of stew featuring nutrient-packed red lentils with tender carrots, crisp celery, and fresh spinach simmered in a fragrant vegetable broth infused with garlic, onion, and tomatoes. This wholesome blend not only offers a vibrant medley of flavors but also delivers a balanced meal perfect for breakfast, lunch, or dinner.

NUTRITION

481kcal
Protein
30.6g
Fat
2g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

80 grams Red Lentils

1/2 cup White Beans (130g)

1 medium Carrot

1 stalk Celery

1 cup Spinach

1/4 medium Onion

1 clove Garlic

1/2 cup Diced Tomato

1 cup Vegetable Broth

1/2 teaspoon Dried Thyme

1 Bay Leaf

1 tablespoon Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    In a medium pot, add a small splash of water and sauté the chopped quarter onion, minced garlic, diced carrot, and sliced celery until softened, about 3-4 minutes.

  • 3

    Add the red lentils, white beans, diced tomato, and vegetable broth to the pot along with the bay leaf and dried thyme.

  • 4

    Bring the mixture to a gentle simmer and let it cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.

  • 5

    Add the spinach during the last 5 minutes of cooking to wilt it into the stew.

  • 6

    Season with salt and pepper to taste, remove the bay leaf, and stir in fresh parsley before serving.