YOUR SOLIN GENERATED RECIPE
Herb-Spiced Lentil and Vegetable Stew
Savor a hearty and aromatic stew brimming with tender lentils, protein-packed tofu, and succulent chickpeas combined with vibrant vegetables. Infused with a medley of herbs, this dish offers a comforting, rustic flavor with every spoonful—a nourishing bowl perfect for a satisfying dinner.
INGREDIENTS
1 cup Cooked Lentils
3 oz Firm Tofu
0.5 cup Cooked Chickpeas
1 medium Carrot
1 stalk Celery
0.5 cup Diced Tomatoes
0.25 medium Onion
1 clove Garlic
1 cup Low-Sodium Vegetable Broth
1 tsp Olive Oil
0.5 tsp Dried Thyme
0.5 tsp Dried Rosemary
1 Bay Leaf
Salt and Pepper to taste
PREPARATION
Rinse and drain the cooked lentils and chickpeas if needed, then set aside.
Pat the tofu dry and cut into 1-inch cubes.
Heat the olive oil in a large saucepan over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent.
Add the diced carrot and celery to the saucepan and cook for 3-4 minutes until they begin to soften.
Stir in the tofu cubes, lentils, and chickpeas, allowing them to warm through for about 2 minutes.
Pour in the low-sodium vegetable broth and add the diced tomatoes, dried thyme, dried rosemary, and bay leaf.
Bring the stew to a simmer, then reduce the heat and let it cook for 10-12 minutes, stirring occasionally. The vegetables should be tender and the flavors melded together.
Season with salt and pepper to taste. Remove the bay leaf before serving.
Ladle the stew into a bowl and enjoy your warm, herb-spiced, protein-packed lentil and vegetable stew.