YOUR SOLIN GENERATED RECIPE
Hearty Root Vegetable and Lentil Stew
A warm and comforting stew featuring red lentils and a medley of roasted root vegetables, simmered in a savory broth with a hint of olive oil and fresh spinach. This meal brings a delightful combination of textures and flavors that are both nourishing and satisfying for any time of day.
INGREDIENTS
110 grams Red Lentils
100 grams Carrot
50 grams Parsnip
50 grams Onion
50 grams Celery
100 grams Crushed Tomatoes
50 grams Spinach
1 teaspoon Olive Oil
PREPARATION
Rinse the red lentils thoroughly under cold water and set aside.
Heat a teaspoon of olive oil in a medium pot over medium heat.
Sauté the chopped onion and celery in the pot until they begin to soften, about 3-4 minutes.
Add the diced carrot and parsnip, stirring to coat them with the olive oil and mix with the onions and celery.
Mix in the crushed tomatoes and red lentils, then pour in water or vegetable broth to cover the ingredients by about an inch.
Bring the mixture to a gentle simmer, then reduce the heat and let it cook for 25 minutes, or until the lentils and root vegetables are tender.
Stir in the spinach and simmer for an additional 5 minutes until the spinach wilts.
Season with salt and pepper to taste, and serve warm.