Hearty Three-Bean Lentil Stew with Quinoa

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

Hearty Three-Bean Lentil Stew with Quinoa

YOUR SOLIN GENERATED RECIPE

Hearty Three-Bean Lentil Stew with Quinoa

A warm, satisfying stew that melds tender lentils and a trio of beans with a hint of aromatic spices and a touch of quinoa for texture. This comforting bowl is perfect for any meal when you need a nourishing, protein-packed dish with a hearty, rustic flavor.

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NUTRITION

598kcal
Protein
36.0g
Fat
5.9g
Carbs
105.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked lentils

0.5 cup kidney beans

0.5 cup chickpeas

0.5 cup black beans

0.33 cup cooked quinoa

0.25 cup diced onion

2 cloves garlic, minced

0.25 cup diced carrot

0.5 tsp cumin powder

0.5 tsp smoked paprika

1 bay leaf

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and drain the kidney beans, chickpeas, and black beans if using canned varieties. Prepare the lentils and quinoa as needed if not using pre-cooked versions.

  • 2

    In a large pot, sauté the diced onion, garlic, and carrots over medium heat until softened, about 3-4 minutes.

  • 3

    Add the cumin powder, smoked paprika, bay leaf, salt, and pepper; stir for about 30 seconds until fragrant.

  • 4

    Mix in the cooked lentils, kidney beans, chickpeas, and black beans. If using additional liquid (water or low-sodium vegetable broth), add about 1 cup to create a stew consistency.

  • 5

    Bring the mixture to a simmer and allow it to cook for 10 minutes so the flavors meld.

  • 6

    Fold in the cooked quinoa and let it warm through for another 2 minutes.

  • 7

    Taste and adjust seasonings as needed. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy your hearty, protein-packed stew.

Hearty Three-Bean Lentil Stew with Quinoa

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

Hearty Three-Bean Lentil Stew with Quinoa

YOUR SOLIN GENERATED RECIPE

Hearty Three-Bean Lentil Stew with Quinoa

A warm, satisfying stew that melds tender lentils and a trio of beans with a hint of aromatic spices and a touch of quinoa for texture. This comforting bowl is perfect for any meal when you need a nourishing, protein-packed dish with a hearty, rustic flavor.

NUTRITION

598kcal
Protein
36.0g
Fat
5.9g
Carbs
105.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked lentils

0.5 cup kidney beans

0.5 cup chickpeas

0.5 cup black beans

0.33 cup cooked quinoa

0.25 cup diced onion

2 cloves garlic, minced

0.25 cup diced carrot

0.5 tsp cumin powder

0.5 tsp smoked paprika

1 bay leaf

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and drain the kidney beans, chickpeas, and black beans if using canned varieties. Prepare the lentils and quinoa as needed if not using pre-cooked versions.

  • 2

    In a large pot, sauté the diced onion, garlic, and carrots over medium heat until softened, about 3-4 minutes.

  • 3

    Add the cumin powder, smoked paprika, bay leaf, salt, and pepper; stir for about 30 seconds until fragrant.

  • 4

    Mix in the cooked lentils, kidney beans, chickpeas, and black beans. If using additional liquid (water or low-sodium vegetable broth), add about 1 cup to create a stew consistency.

  • 5

    Bring the mixture to a simmer and allow it to cook for 10 minutes so the flavors meld.

  • 6

    Fold in the cooked quinoa and let it warm through for another 2 minutes.

  • 7

    Taste and adjust seasonings as needed. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy your hearty, protein-packed stew.