Herb-Spiced Lentil and Vegetable Stew

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

Herb-Spiced Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

A hearty, nourishing stew brimming with tender lentils, chickpeas, quinoa, and a medley of colorful vegetables, all infused with aromatic herbs and spices. This comforting bowl delights the senses with its rich, rustic flavors and a satisfying, warm texture, making it a perfect dinner choice to fuel your healthy lifestyle.

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NUTRITION

601kcal
Protein
34.5g
Fat
5.7g
Carbs
108.9g

SERVINGS

1 serving

INGREDIENTS

70g Dry Brown Lentils

55g Cooked Chickpeas (approx. 1/3 cup)

93g Cooked Quinoa (1/2 cup)

65g Chopped Carrot (1/2 cup)

50g Chopped Celery (1/2 cup)

80g Diced Onion (1/2 cup)

180g Diced Tomatoes (1 cup)

30g Spinach (1 cup)

1 clove Minced Garlic

1 cup Vegetable Broth

1 tbsp Nutritional Yeast

1 tsp Mixed Dried Herbs

0.5 tsp Black Pepper

0.5 tsp Salt

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PREPARATION

  • 1

    Rinse the dry lentils under cold water and set aside.

  • 2

    In a large pot, sauté the diced onions, chopped carrots, and celery over medium heat until they begin softening, about 4-5 minutes.

  • 3

    Add the minced garlic and dried herbs, stirring for 1 minute until fragrant.

  • 4

    Stir in the lentils, diced tomatoes, vegetable broth, and a splash of water if needed. Bring to a simmer.

  • 5

    Cover the pot and let the stew simmer on low heat for about 25 minutes, or until the lentils are tender.

  • 6

    Add the cooked chickpeas and quinoa, stirring to combine. Allow the stew to heat through for an additional 5 minutes.

  • 7

    Fold in the spinach and sprinkle the nutritional yeast, black pepper, and salt. Stir until the spinach wilts.

  • 8

    Taste and adjust seasonings as needed before serving warm.

Herb-Spiced Lentil and Vegetable Stew

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

Herb-Spiced Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

A hearty, nourishing stew brimming with tender lentils, chickpeas, quinoa, and a medley of colorful vegetables, all infused with aromatic herbs and spices. This comforting bowl delights the senses with its rich, rustic flavors and a satisfying, warm texture, making it a perfect dinner choice to fuel your healthy lifestyle.

NUTRITION

601kcal
Protein
34.5g
Fat
5.7g
Carbs
108.9g

SERVINGS

1 serving

INGREDIENTS

70g Dry Brown Lentils

55g Cooked Chickpeas (approx. 1/3 cup)

93g Cooked Quinoa (1/2 cup)

65g Chopped Carrot (1/2 cup)

50g Chopped Celery (1/2 cup)

80g Diced Onion (1/2 cup)

180g Diced Tomatoes (1 cup)

30g Spinach (1 cup)

1 clove Minced Garlic

1 cup Vegetable Broth

1 tbsp Nutritional Yeast

1 tsp Mixed Dried Herbs

0.5 tsp Black Pepper

0.5 tsp Salt

PREPARATION

  • 1

    Rinse the dry lentils under cold water and set aside.

  • 2

    In a large pot, sauté the diced onions, chopped carrots, and celery over medium heat until they begin softening, about 4-5 minutes.

  • 3

    Add the minced garlic and dried herbs, stirring for 1 minute until fragrant.

  • 4

    Stir in the lentils, diced tomatoes, vegetable broth, and a splash of water if needed. Bring to a simmer.

  • 5

    Cover the pot and let the stew simmer on low heat for about 25 minutes, or until the lentils are tender.

  • 6

    Add the cooked chickpeas and quinoa, stirring to combine. Allow the stew to heat through for an additional 5 minutes.

  • 7

    Fold in the spinach and sprinkle the nutritional yeast, black pepper, and salt. Stir until the spinach wilts.

  • 8

    Taste and adjust seasonings as needed before serving warm.