YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable and Lentil Stew
A hearty, rustic stew featuring tender green lentils, chickpeas, and firm tofu combined with roasted summer vegetables. Infused with fresh herbs like rosemary, thyme, and basil, this dish delivers deep, comforting flavors perfect for a nourishing dinner.
INGREDIENTS
3/4 cup cooked green lentils
1/2 cup cooked chickpeas
100g firm tofu
1 medium zucchini
1/2 cup cherry tomatoes
2 cups spinach
1 small onion
2 garlic cloves
1 teaspoon extra virgin olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 fresh basil leaves
PREPARATION
Preheat the oven to 400°F.
Chop the zucchini into rounds, halve the cherry tomatoes, roughly chop the spinach, and dice the onion. Mince the garlic.
On a baking sheet lined with parchment paper, toss the zucchini, cherry tomatoes, and onion with the olive oil, rosemary, thyme, salt, and pepper to taste. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.
Meanwhile, heat a small pot over medium heat. Add the minced garlic and a few torn basil leaves, and lightly sauté until fragrant.
Add the cooked green lentils, chickpeas, and diced firm tofu to the pot. Stir in a splash of water or vegetable broth if needed for consistency.
Fold in the roasted vegetables and spinach. Let the stew simmer for another 5-7 minutes so the flavors meld together.
Taste and adjust seasoning with salt, pepper, and additional fresh basil if desired before serving.