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

Savor a warming stew brimming with earthy mushrooms, tender lentils, and sweet root vegetables, gently simmered in a splash of red wine and vegetable broth. This hearty dish offers a comforting blend of textures and deep flavors, perfect for a satisfying meal any time of day.

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NUTRITION

577kcal
Protein
34.5g
Fat
5.9g
Carbs
97g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

200g Mushrooms

1 medium Carrot

1 medium Parsnip

1 small Onion

2 tbsp Red Wine

1/2 tsp Olive Oil

1 cup Vegetable Broth

1/3 cup Chickpeas

2 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Rinse and drain the cooked lentils if not already prepared.

  • 2

    Clean and slice the mushrooms, peel and chop the carrot and parsnip into bite-sized pieces, and dice the onion.

  • 3

    In a medium pot, heat the olive oil over medium heat. Sauté the diced onion until softened and translucent.

  • 4

    Add the chopped carrot and parsnip to the pot and cook for 3-4 minutes, stirring occasionally.

  • 5

    Stir in the mushrooms and cook until they begin to release their moisture and soften, about 5 minutes.

  • 6

    Pour in the red wine and allow it to reduce slightly, enhancing the stew's rich flavors.

  • 7

    Add the lentils, chickpeas, and vegetable broth to the pot. Bring the mixture to a simmer.

  • 8

    Cover and let the stew cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

  • 9

    Stir in the nutritional yeast, season with salt and pepper to taste, and simmer for an additional 2 minutes.

  • 10

    Serve hot and enjoy this hearty, nutrient-packed stew.

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

Savor a warming stew brimming with earthy mushrooms, tender lentils, and sweet root vegetables, gently simmered in a splash of red wine and vegetable broth. This hearty dish offers a comforting blend of textures and deep flavors, perfect for a satisfying meal any time of day.

NUTRITION

577kcal
Protein
34.5g
Fat
5.9g
Carbs
97g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

200g Mushrooms

1 medium Carrot

1 medium Parsnip

1 small Onion

2 tbsp Red Wine

1/2 tsp Olive Oil

1 cup Vegetable Broth

1/3 cup Chickpeas

2 tbsp Nutritional Yeast

PREPARATION

  • 1

    Rinse and drain the cooked lentils if not already prepared.

  • 2

    Clean and slice the mushrooms, peel and chop the carrot and parsnip into bite-sized pieces, and dice the onion.

  • 3

    In a medium pot, heat the olive oil over medium heat. Sauté the diced onion until softened and translucent.

  • 4

    Add the chopped carrot and parsnip to the pot and cook for 3-4 minutes, stirring occasionally.

  • 5

    Stir in the mushrooms and cook until they begin to release their moisture and soften, about 5 minutes.

  • 6

    Pour in the red wine and allow it to reduce slightly, enhancing the stew's rich flavors.

  • 7

    Add the lentils, chickpeas, and vegetable broth to the pot. Bring the mixture to a simmer.

  • 8

    Cover and let the stew cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

  • 9

    Stir in the nutritional yeast, season with salt and pepper to taste, and simmer for an additional 2 minutes.

  • 10

    Serve hot and enjoy this hearty, nutrient-packed stew.