Herb-Spiced Lentil and Vegetable Stew

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

Herb-Spiced Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

A hearty, nutritionally balanced stew featuring tender lentils, chickpeas, and tofu simmered with a medley of fresh vegetables and aromatic herbs. This comforting dish offers a delightful blend of textures and warm spices, perfect for lunch or dinner.

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NUTRITION

602kcal
Protein
39.3g
Fat
13.9g
Carbs
88.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1 medium carrot (61g)

1 medium zucchini (196g)

1 medium tomato (123g)

1 cup spinach (30g)

1/2 medium onion (55g)

1 clove garlic (3g)

1 teaspoon olive oil (4.5g)

1 cup vegetable broth (237g)

Mixed herbs (thyme, rosemary, bay leaf) to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.

  • 2

    Add the chopped carrot and zucchini, stirring for about 3-4 minutes to soften slightly.

  • 3

    Mix in the chopped tomato and allow to cook for another 2 minutes.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

    Add the cooked green lentils and chickpeas to the pot.

  • 6

    Cut the tofu into small cubes and gently stir it into the stew along with the mixed herbs (thyme, rosemary, and a bay leaf).

  • 7

    Simmer the stew for 10-12 minutes to allow flavors to meld, adjusting seasoning as needed with salt and pepper.

  • 8

    Just before serving, stir in the spinach and let it wilt in the warm stew.

  • 9

    Serve hot, garnished with an extra sprinkle of herbs if desired.

Herb-Spiced Lentil and Vegetable Stew

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

Herb-Spiced Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

A hearty, nutritionally balanced stew featuring tender lentils, chickpeas, and tofu simmered with a medley of fresh vegetables and aromatic herbs. This comforting dish offers a delightful blend of textures and warm spices, perfect for lunch or dinner.

NUTRITION

602kcal
Protein
39.3g
Fat
13.9g
Carbs
88.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1 medium carrot (61g)

1 medium zucchini (196g)

1 medium tomato (123g)

1 cup spinach (30g)

1/2 medium onion (55g)

1 clove garlic (3g)

1 teaspoon olive oil (4.5g)

1 cup vegetable broth (237g)

Mixed herbs (thyme, rosemary, bay leaf) to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.

  • 2

    Add the chopped carrot and zucchini, stirring for about 3-4 minutes to soften slightly.

  • 3

    Mix in the chopped tomato and allow to cook for another 2 minutes.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

    Add the cooked green lentils and chickpeas to the pot.

  • 6

    Cut the tofu into small cubes and gently stir it into the stew along with the mixed herbs (thyme, rosemary, and a bay leaf).

  • 7

    Simmer the stew for 10-12 minutes to allow flavors to meld, adjusting seasoning as needed with salt and pepper.

  • 8

    Just before serving, stir in the spinach and let it wilt in the warm stew.

  • 9

    Serve hot, garnished with an extra sprinkle of herbs if desired.