Lentil and Black Bean Stew with Sautéed Kale

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

Lentil and Black Bean Stew with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Black Bean Stew with Sautéed Kale

A hearty and vibrant vegan stew bursting with tender lentils and black beans simmered in a rich tomato and vegetable broth, complemented by a flavorful sautéed kale and tofu mix. This satisfying dish is both comforting and packed with wholesome nutrients that make every spoonful delightful.

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NUTRITION

559kcal
Protein
41.3g
Fat
11.9g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (198g)

1/2 cup cooked Black Beans (86g)

1 cup chopped Kale (67g)

100g Firm Tofu

1 medium Tomato (123g)

1 small Onion (70g)

2 cloves Garlic

1 cup Vegetable Broth (240ml)

1 tsp Olive Oil

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PREPARATION

  • 1

    Rinse and drain the cooked lentils, black beans, and tofu. Cut the tofu into small cubes.

  • 2

    Heat the olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent.

  • 3

    Add the diced tomato to the pot and cook until it softens slightly, releasing its juices.

  • 4

    Stir in the cooked lentils and black beans, then pour in the vegetable broth. Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow flavors to meld.

  • 5

    In a separate pan, add a splash of water and lightly sauté the chopped kale over medium heat until just wilted, about 3-4 minutes. Add the tofu cubes to the pan with the kale for the last 2 minutes of cooking to warm through.

  • 6

    Once both components are ready, gently fold the sautéed kale and tofu into the stew. Season with salt and pepper (or your preferred spices) to taste.

  • 7

    Simmer the combined stew for an additional 2-3 minutes to allow all flavors to integrate before serving.

Lentil and Black Bean Stew with Sautéed Kale

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

Lentil and Black Bean Stew with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Black Bean Stew with Sautéed Kale

A hearty and vibrant vegan stew bursting with tender lentils and black beans simmered in a rich tomato and vegetable broth, complemented by a flavorful sautéed kale and tofu mix. This satisfying dish is both comforting and packed with wholesome nutrients that make every spoonful delightful.

NUTRITION

559kcal
Protein
41.3g
Fat
11.9g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (198g)

1/2 cup cooked Black Beans (86g)

1 cup chopped Kale (67g)

100g Firm Tofu

1 medium Tomato (123g)

1 small Onion (70g)

2 cloves Garlic

1 cup Vegetable Broth (240ml)

1 tsp Olive Oil

PREPARATION

  • 1

    Rinse and drain the cooked lentils, black beans, and tofu. Cut the tofu into small cubes.

  • 2

    Heat the olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent.

  • 3

    Add the diced tomato to the pot and cook until it softens slightly, releasing its juices.

  • 4

    Stir in the cooked lentils and black beans, then pour in the vegetable broth. Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow flavors to meld.

  • 5

    In a separate pan, add a splash of water and lightly sauté the chopped kale over medium heat until just wilted, about 3-4 minutes. Add the tofu cubes to the pan with the kale for the last 2 minutes of cooking to warm through.

  • 6

    Once both components are ready, gently fold the sautéed kale and tofu into the stew. Season with salt and pepper (or your preferred spices) to taste.

  • 7

    Simmer the combined stew for an additional 2-3 minutes to allow all flavors to integrate before serving.