Hearty Mushroom and Red Wine Stew with Root Vegetables

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

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Savor a warm and comforting bowl of stew featuring earthy mushrooms, tender root vegetables, and red lentils, all simmered in a rich red wine and vegetable broth. Enhanced with a touch of tofu for added protein, this balanced dish boasts a medley of textures and robust flavors, perfect for a filling and nutritious meal.

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NUTRITION

583kcal
Protein
32.5g
Fat
10.6g
Carbs
81.6g

SERVINGS

1 serving

INGREDIENTS

75 grams red lentils

100 grams firm tofu

150 grams white button mushrooms

1 medium carrot

1 medium parsnip

50 grams onion

2 cloves garlic

1 teaspoon olive oil

1/4 cup red wine

1 cup vegetable broth

2 sprigs fresh thyme

1 bay leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

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

  • 3

    Add sliced mushrooms, diced carrot, and chopped parsnip to the pot, stirring occasionally, until they begin to soften.

  • 4

    Pour in the red wine and allow it to simmer for about 2 minutes, letting the alcohol evaporate.

  • 5

    Stir in the red lentils and vegetable broth. Add the bay leaf and thyme sprigs.

  • 6

    Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, until the lentils and vegetables are tender.

  • 7

    Cube the firm tofu and add it to the stew in the last 5 minutes of cooking. Season with salt and pepper to taste.

  • 8

    Remove the bay leaf and thyme sprigs before serving. Enjoy your hearty and nutritious stew!

Hearty Mushroom and Red Wine Stew with Root Vegetables

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

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Savor a warm and comforting bowl of stew featuring earthy mushrooms, tender root vegetables, and red lentils, all simmered in a rich red wine and vegetable broth. Enhanced with a touch of tofu for added protein, this balanced dish boasts a medley of textures and robust flavors, perfect for a filling and nutritious meal.

NUTRITION

583kcal
Protein
32.5g
Fat
10.6g
Carbs
81.6g

SERVINGS

1 serving

INGREDIENTS

75 grams red lentils

100 grams firm tofu

150 grams white button mushrooms

1 medium carrot

1 medium parsnip

50 grams onion

2 cloves garlic

1 teaspoon olive oil

1/4 cup red wine

1 cup vegetable broth

2 sprigs fresh thyme

1 bay leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

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

  • 3

    Add sliced mushrooms, diced carrot, and chopped parsnip to the pot, stirring occasionally, until they begin to soften.

  • 4

    Pour in the red wine and allow it to simmer for about 2 minutes, letting the alcohol evaporate.

  • 5

    Stir in the red lentils and vegetable broth. Add the bay leaf and thyme sprigs.

  • 6

    Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, until the lentils and vegetables are tender.

  • 7

    Cube the firm tofu and add it to the stew in the last 5 minutes of cooking. Season with salt and pepper to taste.

  • 8

    Remove the bay leaf and thyme sprigs before serving. Enjoy your hearty and nutritious stew!