Name: Herb-Spiced Lentil and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Lentils (198g); ½ cup Cooked Chickpeas (82g); 1 medium Carrot (61g); 2 stalks Celery (80g); 1 small Onion (70g); 2 cloves Garlic (12g); 1 cup Diced Tomatoes (240g); 1 cup Fresh Spinach (30g); 2 cups Vegetable Broth (480g); 1 tsp Olive Oil (5g); Mixed Dried Herbs and Bay Leaf to taste; Salt and Black Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

A hearty and aromatic stew featuring lentils and chickpeas simmered with a medley of fresh vegetables and fragrant herbs. This comforting dish bursts with flavors from garlic, tomatoes, and a blend of rosemary and thyme, making it a delightful meal for any time of the day.

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NUTRITION

Protein

31.9g

Fat

8.5g

Carbs

97.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

½ cup Cooked Chickpeas (82g)

1 medium Carrot (61g)

2 stalks Celery (80g)

1 small Onion (70g)

2 cloves Garlic (12g)

1 cup Diced Tomatoes (240g)

1 cup Fresh Spinach (30g)

2 cups Vegetable Broth (480g)

1 tsp Olive Oil (5g)

Mixed Dried Herbs and Bay Leaf to taste

Salt and Black Pepper to taste

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PREPARATION

1
Heat olive oil in a large pot over medium heat.
2
Sauté chopped onions, garlic, carrots, and celery until the vegetables soften, approximately 5 minutes.
3
Add the cooked lentils and chickpeas, stirring gently to combine with the vegetables.
4
Pour in the diced tomatoes and vegetable broth, stirring well.
5
Add the mixed dried herbs, bay leaf, salt, and pepper. Bring the mixture to a simmer.
6
Allow the stew to simmer for 15-20 minutes, letting the flavors meld together.
7
Stir in the fresh spinach and cook for an additional 2 minutes, until wilted.
8
Adjust seasoning as needed and serve hot.