Herb-Spiced Lentil and Vegetable Stew

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

Herb-Spiced Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

Savor a hearty bowl of herb-spiced lentil and vegetable stew where tender red lentils mingle with chickpeas, extra-firm tofu, and garden-fresh vegetables, all simmered in a fragrant vegetable broth enriched with garlic and herbs. Each spoonful delivers a warm and comforting blend of textures and flavors, perfect for a nourishing meal any time of day.

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NUTRITION

554kcal
Protein
37.9g
Fat
7.3g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

1/2 cup canned chickpeas, drained

100 grams extra-firm tofu, cubed

1/2 cup canned diced tomatoes

1 medium bell pepper, diced

1 small carrot, diced

1 cup raw spinach

1/4 medium onion, diced

1 clove garlic, minced

1 cup vegetable broth

Herbs and spices (thyme, oregano, bay leaf) to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a large pot, lightly sauté the diced onion, minced garlic, diced carrot, and bell pepper in a splash of water or a minimal amount of your preferred oil until they begin to soften.

  • 3

    Add the rinsed red lentils and vegetable broth to the pot. Bring to a gentle simmer and allow the lentils to cook until tender, about 15-20 minutes.

  • 4

    Stir in the canned diced tomatoes and chickpeas. Add dried thyme, oregano, and a bay leaf to infuse the stew with fragrant herbs.

  • 5

    Gently fold in the cubed tofu and raw spinach. Let the stew simmer for an additional 5 minutes so that the flavors meld and the spinach wilts.

  • 6

    Taste the stew and adjust seasoning with salt and pepper if needed.

  • 7

    Serve warm, and enjoy this nutrient-dense, hearty stew for a balanced meal.

Herb-Spiced Lentil and Vegetable Stew

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

Herb-Spiced Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

Savor a hearty bowl of herb-spiced lentil and vegetable stew where tender red lentils mingle with chickpeas, extra-firm tofu, and garden-fresh vegetables, all simmered in a fragrant vegetable broth enriched with garlic and herbs. Each spoonful delivers a warm and comforting blend of textures and flavors, perfect for a nourishing meal any time of day.

NUTRITION

554kcal
Protein
37.9g
Fat
7.3g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

1/2 cup canned chickpeas, drained

100 grams extra-firm tofu, cubed

1/2 cup canned diced tomatoes

1 medium bell pepper, diced

1 small carrot, diced

1 cup raw spinach

1/4 medium onion, diced

1 clove garlic, minced

1 cup vegetable broth

Herbs and spices (thyme, oregano, bay leaf) to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a large pot, lightly sauté the diced onion, minced garlic, diced carrot, and bell pepper in a splash of water or a minimal amount of your preferred oil until they begin to soften.

  • 3

    Add the rinsed red lentils and vegetable broth to the pot. Bring to a gentle simmer and allow the lentils to cook until tender, about 15-20 minutes.

  • 4

    Stir in the canned diced tomatoes and chickpeas. Add dried thyme, oregano, and a bay leaf to infuse the stew with fragrant herbs.

  • 5

    Gently fold in the cubed tofu and raw spinach. Let the stew simmer for an additional 5 minutes so that the flavors meld and the spinach wilts.

  • 6

    Taste the stew and adjust seasoning with salt and pepper if needed.

  • 7

    Serve warm, and enjoy this nutrient-dense, hearty stew for a balanced meal.