Name: Herb-Roasted Vegetable and Lentil Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cooked lentils; 1 medium carrot; 1 medium zucchini; 1 medium red bell pepper; 1/2 medium red onion; 2 cloves garlic; 1 tsp extra virgin olive oil; 1 cup vegetable broth; 1 tbsp mixed fresh herbs (rosemary & thyme)

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Lentil Stew

Enjoy a hearty bowl of herb-roasted vegetable and lentil stew that melds the rustic flavors of tender lentils with caramelized, roasted vegetables imbued with aromatic herbs. This comforting stew is perfect for any meal, delivering a satisfying blend of textures and a delicate balance of earthy and fresh flavors.

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NUTRITION

Protein

32.5g

Fat

6.4g

Carbs

91.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked lentils

1 medium carrot

1 medium zucchini

1 medium red bell pepper

1/2 medium red onion

2 cloves garlic

1 tsp extra virgin olive oil

1 cup vegetable broth

1 tbsp mixed fresh herbs (rosemary & thyme)

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PREPARATION

1
Preheat your oven to 400°F.
2
Chop the carrot, zucchini, red bell pepper, and red onion into bite-sized pieces. Peel and lightly crush the garlic cloves.
3
Toss the chopped vegetables and garlic with olive oil and fresh herbs, then spread them evenly on a baking sheet.
4
Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and caramelized at the edges.
5
In a medium pot, combine the roasted vegetables with the cooked lentils and vegetable broth. Bring to a simmer over medium heat.
6
Allow the stew to simmer for 5-10 minutes to blend the flavors, stirring occasionally.
7
Taste and adjust seasonings if needed, and serve hot.