Name: Herb-Spiced Lentil and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Red Lentils; 1/2 cup Canned Chickpeas (rinsed); 1/4 cup Cooked Quinoa; 1 medium Carrot, chopped; 1 stalk Celery, chopped; 1/2 medium Yellow Onion, chopped; 1 medium Roma Tomato, diced; 2 cups Low-Sodium Vegetable Broth; 1 tsp Olive Oil; 1/2 tsp Dried Thyme; 1 Bay Leaf; 1/2 tsp Dried Rosemary

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

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

Enjoy a hearty, warming bowl of Herb-Spiced Lentil and Vegetable Stew that melds tender lentils, savory chickpeas, and vibrant garden vegetables simmered in aromatic vegetable broth with a hint of quinoa for an added protein boost. This comforting stew is bursting with herbal notes and a satisfying texture, making it a perfect meal for any time of day.

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NUTRITION

Protein

32.2g

Fat

9.4g

Carbs

96.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils

1/2 cup Canned Chickpeas (rinsed)

1/4 cup Cooked Quinoa

1 medium Carrot, chopped

1 stalk Celery, chopped

1/2 medium Yellow Onion, chopped

1 medium Roma Tomato, diced

2 cups Low-Sodium Vegetable Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

1 Bay Leaf

1/2 tsp Dried Rosemary

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PREPARATION

1
Heat the olive oil in a medium pot over medium heat.
2
Add the chopped onion, carrot, and celery. Sauté until the veggies soften, about 5 minutes.
3
Stir in the diced Roma tomato and cook for another 2 minutes.
4
Pour in the vegetable broth and bring the mixture to a gentle simmer.
5
Add the cooked red lentils and chickpeas along with the dried thyme, bay leaf, and dried rosemary.
6
Let the stew simmer for 10-15 minutes to meld the flavors, stirring occasionally.
7
If using, gently stir in the cooked quinoa during the last few minutes of simmering.
8
Taste and adjust seasoning if needed. Remove the bay leaf before serving.
9
Serve warm in a bowl and enjoy this hearty, herb-spiced stew.