Red Wine Braised Mushroom and Pearl Onion Stew

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

Red Wine Braised Mushroom and Pearl Onion Stew

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Mushroom and Pearl Onion Stew

Savor a sumptuous stew where earthy cremini mushrooms and tender pearl onions are braised in a smooth red wine reduction, complemented by hearty lentils and delicate cubes of firm tofu. This dish delivers a rich complexity of flavors—sweet, savory, and subtly tangy—perfect for a nourishing dinner that delights both the palate and the body.

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NUTRITION

560kcal
Protein
35g
Fat
10.6g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

2 cups Cremini Mushrooms (~144g)

1 cup Pearl Onions (~140g)

1 cup Cooked Lentils (~198g)

100g Firm Tofu

1/2 cup Red Wine (120g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Heat the olive oil in a large, heavy-bottomed pot over medium heat.

  • 2

    Add the pearl onions and sauté until they start to soften, about 3-4 minutes.

  • 3

    Introduce the cremini mushrooms and cook until they begin to release their moisture and lightly brown, around 5 minutes.

  • 4

    Deglaze the pan with red wine, scraping any brown bits from the bottom to incorporate into the stew.

  • 5

    Pour in the vegetable broth, then add the cooked lentils to the mixture.

  • 6

    Gently fold in the cubed firm tofu, taking care not to break it apart.

  • 7

    Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes until flavors meld and the vegetables are tender.

  • 8

    Taste and adjust seasoning as desired before serving.

Red Wine Braised Mushroom and Pearl Onion Stew

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

Red Wine Braised Mushroom and Pearl Onion Stew

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Mushroom and Pearl Onion Stew

Savor a sumptuous stew where earthy cremini mushrooms and tender pearl onions are braised in a smooth red wine reduction, complemented by hearty lentils and delicate cubes of firm tofu. This dish delivers a rich complexity of flavors—sweet, savory, and subtly tangy—perfect for a nourishing dinner that delights both the palate and the body.

NUTRITION

560kcal
Protein
35g
Fat
10.6g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

2 cups Cremini Mushrooms (~144g)

1 cup Pearl Onions (~140g)

1 cup Cooked Lentils (~198g)

100g Firm Tofu

1/2 cup Red Wine (120g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Heat the olive oil in a large, heavy-bottomed pot over medium heat.

  • 2

    Add the pearl onions and sauté until they start to soften, about 3-4 minutes.

  • 3

    Introduce the cremini mushrooms and cook until they begin to release their moisture and lightly brown, around 5 minutes.

  • 4

    Deglaze the pan with red wine, scraping any brown bits from the bottom to incorporate into the stew.

  • 5

    Pour in the vegetable broth, then add the cooked lentils to the mixture.

  • 6

    Gently fold in the cubed firm tofu, taking care not to break it apart.

  • 7

    Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes until flavors meld and the vegetables are tender.

  • 8

    Taste and adjust seasoning as desired before serving.