Herb-Roasted Vegetable Lentil Stew

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

Herb-Roasted Vegetable Lentil Stew

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Lentil Stew

A hearty, warming stew featuring tender brown lentils and chickpeas combined with flavor-packed roasted vegetables and fragrant herbs. This comforting dish brings together the sweetness of roasted carrots and bell peppers with savory onions, garlic, and diced tomatoes in a light vegetable broth, making it a satisfying and protein-rich meal.

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NUTRITION

580kcal
Protein
32.1g
Fat
9.4g
Carbs
99.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Lentils (198g)

0.6 cup cooked Chickpeas (~100g)

1 medium Carrot (61g)

1 small Zucchini (101g)

1 medium Red Bell Pepper (119g)

1 small Yellow Onion (70g)

2 cloves Garlic (6g)

0.5 cup Diced Tomatoes (123g)

1 cup Vegetable Broth (240ml)

1 tsp Olive Oil (5g)

1 tbsp Mixed Herbs (Rosemary, Thyme)

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the carrot, zucchini, red bell pepper, and yellow onion into bite-sized pieces. Toss them in a bowl with olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While vegetables are roasting, lightly sauté minced garlic in a small pot for 1-2 minutes until fragrant.

  • 5

    Add the diced tomatoes and vegetable broth to the pot along with the bay leaf, and bring to a simmer.

  • 6

    Stir in the cooked brown lentils and chickpeas, letting the flavors meld for about 5 minutes. Remove the bay leaf.

  • 7

    Once roasted, add the vegetables into the stew, stirring gently to combine.

  • 8

    Adjust seasoning with salt and pepper if necessary. Serve hot and enjoy your nutrient-packed, herb-roasted vegetable lentil stew.

Herb-Roasted Vegetable Lentil Stew

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

Herb-Roasted Vegetable Lentil Stew

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Lentil Stew

A hearty, warming stew featuring tender brown lentils and chickpeas combined with flavor-packed roasted vegetables and fragrant herbs. This comforting dish brings together the sweetness of roasted carrots and bell peppers with savory onions, garlic, and diced tomatoes in a light vegetable broth, making it a satisfying and protein-rich meal.

NUTRITION

580kcal
Protein
32.1g
Fat
9.4g
Carbs
99.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Lentils (198g)

0.6 cup cooked Chickpeas (~100g)

1 medium Carrot (61g)

1 small Zucchini (101g)

1 medium Red Bell Pepper (119g)

1 small Yellow Onion (70g)

2 cloves Garlic (6g)

0.5 cup Diced Tomatoes (123g)

1 cup Vegetable Broth (240ml)

1 tsp Olive Oil (5g)

1 tbsp Mixed Herbs (Rosemary, Thyme)

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the carrot, zucchini, red bell pepper, and yellow onion into bite-sized pieces. Toss them in a bowl with olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While vegetables are roasting, lightly sauté minced garlic in a small pot for 1-2 minutes until fragrant.

  • 5

    Add the diced tomatoes and vegetable broth to the pot along with the bay leaf, and bring to a simmer.

  • 6

    Stir in the cooked brown lentils and chickpeas, letting the flavors meld for about 5 minutes. Remove the bay leaf.

  • 7

    Once roasted, add the vegetables into the stew, stirring gently to combine.

  • 8

    Adjust seasoning with salt and pepper if necessary. Serve hot and enjoy your nutrient-packed, herb-roasted vegetable lentil stew.