Hearty Mushroom and Red Wine Stew with Root Vegetables

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

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Enjoy a rustic, warming stew that melds the earthy flavors of cremini mushrooms with the robust depth of red wine, tender root vegetables, and protein-packed lentils and chickpeas. This vibrant dish is brimming with hearty textures and comforting aromas, making it a soulful meal for any time of day.

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NUTRITION

583kcal
Protein
31.5g
Fat
3g
Carbs
105.2g

SERVINGS

1 serving

INGREDIENTS

150 g Cremini Mushrooms

50 ml Red Wine

1 medium Carrot (61 g)

1 medium Parsnip (80 g)

1 small Red Potato (100 g)

1/2 medium Onion (50 g)

1 cup Cooked Lentils (198 g)

1/3 cup Canned Chickpeas (55 g)

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PREPARATION

  • 1

    Clean and slice the cremini mushrooms. Dice the carrot, parsnip, red potato, and onion into bite-sized pieces.

  • 2

    In a large pot, heat a splash of olive oil over medium heat and sauté the onions until soft and translucent.

  • 3

    Add the sliced mushrooms, carrots, and parsnips to the pot. Sauté for about 5 minutes until they begin to soften.

  • 4

    Pour in the red wine and allow it to simmer for a couple of minutes to reduce slightly, stirring to deglaze the pan.

  • 5

    Add the red potato, cooked lentils, and chickpeas to the pot. Stir to combine all ingredients.

  • 6

    Pour in enough water or vegetable broth to just cover the vegetables, bring to a gentle simmer, and let cook for 15-20 minutes or until the root vegetables are tender.

  • 7

    Season with salt, pepper, and your choice of herbs like thyme or rosemary, letting the flavors meld for an additional 5 minutes.

  • 8

    Taste and adjust the seasoning as needed, then serve warm.

Hearty Mushroom and Red Wine Stew with Root Vegetables

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

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Enjoy a rustic, warming stew that melds the earthy flavors of cremini mushrooms with the robust depth of red wine, tender root vegetables, and protein-packed lentils and chickpeas. This vibrant dish is brimming with hearty textures and comforting aromas, making it a soulful meal for any time of day.

NUTRITION

583kcal
Protein
31.5g
Fat
3g
Carbs
105.2g

SERVINGS

1 serving

INGREDIENTS

150 g Cremini Mushrooms

50 ml Red Wine

1 medium Carrot (61 g)

1 medium Parsnip (80 g)

1 small Red Potato (100 g)

1/2 medium Onion (50 g)

1 cup Cooked Lentils (198 g)

1/3 cup Canned Chickpeas (55 g)

PREPARATION

  • 1

    Clean and slice the cremini mushrooms. Dice the carrot, parsnip, red potato, and onion into bite-sized pieces.

  • 2

    In a large pot, heat a splash of olive oil over medium heat and sauté the onions until soft and translucent.

  • 3

    Add the sliced mushrooms, carrots, and parsnips to the pot. Sauté for about 5 minutes until they begin to soften.

  • 4

    Pour in the red wine and allow it to simmer for a couple of minutes to reduce slightly, stirring to deglaze the pan.

  • 5

    Add the red potato, cooked lentils, and chickpeas to the pot. Stir to combine all ingredients.

  • 6

    Pour in enough water or vegetable broth to just cover the vegetables, bring to a gentle simmer, and let cook for 15-20 minutes or until the root vegetables are tender.

  • 7

    Season with salt, pepper, and your choice of herbs like thyme or rosemary, letting the flavors meld for an additional 5 minutes.

  • 8

    Taste and adjust the seasoning as needed, then serve warm.