Hearty Lentil Stew with Root Vegetables

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

Hearty Lentil Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Stew with Root Vegetables

A warming, nutrient-packed stew featuring tender lentils blended with cubes of savory tofu and a colorful medley of root vegetables. Infused with aromatic garlic, onion, and a hint of tomato paste, this comforting dish delivers a satisfying bite and a burst of wholesome flavor—ideal for a balanced meal any time of day.

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NUTRITION

574kcal
Protein
35.8g
Fat
7.1g
Carbs
98.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

100 grams firm tofu

1/3 cup cooked chickpeas

1 medium carrot

1 medium parsnip

1/2 medium onion

2 cloves garlic

1 cup vegetable broth

2 tbsp tomato paste

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and drain the cooked lentils if necessary. Cube the firm tofu and set aside.

  • 2

    Peel and chop the carrot and parsnip into bite-size pieces. Dice the half onion and mince the garlic.

  • 3

    In a large pot, add a splash of water or broth (instead of oil) and sauté the onion and garlic over medium heat until they become fragrant and translucent.

  • 4

    Add the chopped carrots and parsnip to the pot. Stir for 3-4 minutes to lightly soften the vegetables.

  • 5

    Mix in the tomato paste and dried thyme, allowing the paste to blend well with the vegetables.

  • 6

    Pour in the vegetable broth, then add the cooked lentils, tofu cubes, and chickpeas. Add the bay leaf.

  • 7

    Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the root vegetables are tender and the flavors have melded together.

  • 8

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 9

    Ladle into bowls and enjoy your hearty, warming stew.

Hearty Lentil Stew with Root Vegetables

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

Hearty Lentil Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Stew with Root Vegetables

A warming, nutrient-packed stew featuring tender lentils blended with cubes of savory tofu and a colorful medley of root vegetables. Infused with aromatic garlic, onion, and a hint of tomato paste, this comforting dish delivers a satisfying bite and a burst of wholesome flavor—ideal for a balanced meal any time of day.

NUTRITION

574kcal
Protein
35.8g
Fat
7.1g
Carbs
98.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

100 grams firm tofu

1/3 cup cooked chickpeas

1 medium carrot

1 medium parsnip

1/2 medium onion

2 cloves garlic

1 cup vegetable broth

2 tbsp tomato paste

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and drain the cooked lentils if necessary. Cube the firm tofu and set aside.

  • 2

    Peel and chop the carrot and parsnip into bite-size pieces. Dice the half onion and mince the garlic.

  • 3

    In a large pot, add a splash of water or broth (instead of oil) and sauté the onion and garlic over medium heat until they become fragrant and translucent.

  • 4

    Add the chopped carrots and parsnip to the pot. Stir for 3-4 minutes to lightly soften the vegetables.

  • 5

    Mix in the tomato paste and dried thyme, allowing the paste to blend well with the vegetables.

  • 6

    Pour in the vegetable broth, then add the cooked lentils, tofu cubes, and chickpeas. Add the bay leaf.

  • 7

    Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the root vegetables are tender and the flavors have melded together.

  • 8

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 9

    Ladle into bowls and enjoy your hearty, warming stew.