Hearty Lentil Mushroom Stew with Root Vegetables

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

Hearty Lentil Mushroom Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Mushroom Stew with Root Vegetables

Enjoy a warming, nutrient-packed stew featuring tender lentils, earthy mushrooms, sweet carrots and parsnips, fresh spinach, and protein-rich tempeh. This hearty, rustic bowl is infused with savory vegetable broth and aromatic garlic and onion, delivering a satisfying meal perfect for any time of day.

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NUTRITION

572kcal
Protein
43.1g
Fat
13g
Carbs
77.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1 cup sliced mushrooms (70g)

1 medium carrot (61g)

1 medium parsnip (82g)

1 cup fresh spinach (30g)

100g tempeh

1/4 medium onion (25g)

1 garlic clove (3g)

1 cup vegetable broth (240g)

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PREPARATION

  • 1

    Heat a large pot over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and softened.

  • 2

    Add the sliced mushrooms to the pot and sauté for 3-4 minutes until they release their moisture and begin to brown.

  • 3

    Stir in the diced carrot and parsnip, cooking for an additional 5 minutes to allow the flavors to meld.

  • 4

    Add the cooked lentils and crumbled tempeh to the vegetables. Stir gently to combine.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 10-15 minutes so the root vegetables become tender.

  • 6

    Fold in the fresh spinach and let it wilt into the stew, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve the hearty stew hot, enjoying a balanced bowl that delivers both comforting flavors and essential nutrients.

Hearty Lentil Mushroom Stew with Root Vegetables

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

Hearty Lentil Mushroom Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Mushroom Stew with Root Vegetables

Enjoy a warming, nutrient-packed stew featuring tender lentils, earthy mushrooms, sweet carrots and parsnips, fresh spinach, and protein-rich tempeh. This hearty, rustic bowl is infused with savory vegetable broth and aromatic garlic and onion, delivering a satisfying meal perfect for any time of day.

NUTRITION

572kcal
Protein
43.1g
Fat
13g
Carbs
77.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1 cup sliced mushrooms (70g)

1 medium carrot (61g)

1 medium parsnip (82g)

1 cup fresh spinach (30g)

100g tempeh

1/4 medium onion (25g)

1 garlic clove (3g)

1 cup vegetable broth (240g)

PREPARATION

  • 1

    Heat a large pot over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and softened.

  • 2

    Add the sliced mushrooms to the pot and sauté for 3-4 minutes until they release their moisture and begin to brown.

  • 3

    Stir in the diced carrot and parsnip, cooking for an additional 5 minutes to allow the flavors to meld.

  • 4

    Add the cooked lentils and crumbled tempeh to the vegetables. Stir gently to combine.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 10-15 minutes so the root vegetables become tender.

  • 6

    Fold in the fresh spinach and let it wilt into the stew, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve the hearty stew hot, enjoying a balanced bowl that delivers both comforting flavors and essential nutrients.