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 hearty, smoky stew loaded with red lentils, chickpeas, and firm tofu, simmered together with fresh vegetables and aromatic herbs. This vibrant dish delivers a rich blend of smoky paprika and delicate herbs that perfectly complement the natural sweetness of carrots and tomatoes, making it a satisfying meal any time of day.

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NUTRITION

583kcal
Protein
38.4g
Fat
13.7g
Carbs
84.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils

1/3 cup canned chickpeas (drained)

100 grams firm tofu

1 medium carrot

1 small zucchini

1 medium tomato

1/2 medium onion

2 cloves garlic

1 teaspoon olive oil

1 cup vegetable broth

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside. Drain the canned chickpeas and cut the firm tofu into 1-inch cubes.

  • 2

    Dice the carrot, zucchini, tomato, and onion. Mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until they turn translucent and fragrant.

  • 4

    Stir in the diced carrot and zucchini, cooking for 3-4 minutes.

  • 5

    Add the red lentils, chickpeas, and tofu to the pot along with the vegetable broth.

  • 6

    Mix in the smoked paprika and dried thyme, then season with salt and pepper.

  • 7

    Bring the mixture to a simmer, reduce the heat, and let it cook for 20-25 minutes until the lentils are tender and the flavors meld.

  • 8

    In the final 5 minutes of cooking, gently stir in the diced tomato so it retains some texture.

  • 9

    Taste and adjust seasonings as needed 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 hearty, smoky stew loaded with red lentils, chickpeas, and firm tofu, simmered together with fresh vegetables and aromatic herbs. This vibrant dish delivers a rich blend of smoky paprika and delicate herbs that perfectly complement the natural sweetness of carrots and tomatoes, making it a satisfying meal any time of day.

NUTRITION

583kcal
Protein
38.4g
Fat
13.7g
Carbs
84.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils

1/3 cup canned chickpeas (drained)

100 grams firm tofu

1 medium carrot

1 small zucchini

1 medium tomato

1/2 medium onion

2 cloves garlic

1 teaspoon olive oil

1 cup vegetable broth

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside. Drain the canned chickpeas and cut the firm tofu into 1-inch cubes.

  • 2

    Dice the carrot, zucchini, tomato, and onion. Mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until they turn translucent and fragrant.

  • 4

    Stir in the diced carrot and zucchini, cooking for 3-4 minutes.

  • 5

    Add the red lentils, chickpeas, and tofu to the pot along with the vegetable broth.

  • 6

    Mix in the smoked paprika and dried thyme, then season with salt and pepper.

  • 7

    Bring the mixture to a simmer, reduce the heat, and let it cook for 20-25 minutes until the lentils are tender and the flavors meld.

  • 8

    In the final 5 minutes of cooking, gently stir in the diced tomato so it retains some texture.

  • 9

    Taste and adjust seasonings as needed before serving.