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

This savory, comforting stew brings together earthy button mushrooms, tender root vegetables, and protein-packed red lentils simmered in a splash of robust red wine and aromatic vegetable broth. Perfectly balanced and hearty, it offers a warm embrace in every spoonful—ideal for a fulfilling breakfast that transitions effortlessly into a satisfying lunch or dinner.

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NUTRITION

545kcal
Protein
31.4g
Fat
1.9g
Carbs
92.5g

SERVINGS

1 serving

INGREDIENTS

250 g Button Mushrooms

80 g Red Lentils

1 medium Carrot (~61 g)

1 medium Parsnip (~80 g)

1 small Onion (~70 g)

1/4 cup Red Wine (~59 g)

2 cloves Garlic

2 cups Vegetable Broth

1 tsp Dried Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Clean and slice the button mushrooms. Rinse the red lentils and set aside.

  • 2

    Peel and dice the carrot and parsnip into bite-sized pieces. Finely chop the onion and garlic.

  • 3

    In a large pot, sauté the onion and garlic in a splash of water or a light cooking spray until softened.

  • 4

    Add the mushrooms to the pot and cook until they begin to release their moisture.

  • 5

    Pour in the red wine and allow it to simmer for a couple of minutes, letting the alcohol evaporate.

  • 6

    Add the diced carrot, parsnip, and rinsed red lentils. Stir to combine.

  • 7

    Pour in the vegetable broth along with the dried thyme and bay leaf. Bring the mixture to a simmer.

  • 8

    Cover the pot and let it cook over low-medium heat for about 25-30 minutes, until the lentils and vegetables are tender.

  • 9

    Season with salt and pepper to taste, remove the bay leaf, and serve hot.

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

This savory, comforting stew brings together earthy button mushrooms, tender root vegetables, and protein-packed red lentils simmered in a splash of robust red wine and aromatic vegetable broth. Perfectly balanced and hearty, it offers a warm embrace in every spoonful—ideal for a fulfilling breakfast that transitions effortlessly into a satisfying lunch or dinner.

NUTRITION

545kcal
Protein
31.4g
Fat
1.9g
Carbs
92.5g

SERVINGS

1 serving

INGREDIENTS

250 g Button Mushrooms

80 g Red Lentils

1 medium Carrot (~61 g)

1 medium Parsnip (~80 g)

1 small Onion (~70 g)

1/4 cup Red Wine (~59 g)

2 cloves Garlic

2 cups Vegetable Broth

1 tsp Dried Thyme

1 Bay Leaf

PREPARATION

  • 1

    Clean and slice the button mushrooms. Rinse the red lentils and set aside.

  • 2

    Peel and dice the carrot and parsnip into bite-sized pieces. Finely chop the onion and garlic.

  • 3

    In a large pot, sauté the onion and garlic in a splash of water or a light cooking spray until softened.

  • 4

    Add the mushrooms to the pot and cook until they begin to release their moisture.

  • 5

    Pour in the red wine and allow it to simmer for a couple of minutes, letting the alcohol evaporate.

  • 6

    Add the diced carrot, parsnip, and rinsed red lentils. Stir to combine.

  • 7

    Pour in the vegetable broth along with the dried thyme and bay leaf. Bring the mixture to a simmer.

  • 8

    Cover the pot and let it cook over low-medium heat for about 25-30 minutes, until the lentils and vegetables are tender.

  • 9

    Season with salt and pepper to taste, remove the bay leaf, and serve hot.