Hearty Root Vegetable and Lentil Stew

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

Hearty Root Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Lentil Stew

Savor the comforting warmth of this hearty stew loaded with tender lentils, chickpeas, and root vegetables, simmered together with fresh kale and aromatic garlic in a light vegetable broth. This dish offers a robust blend of textures and earthy flavors that make it a fulfilling meal perfect for lunch or dinner.

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NUTRITION

580kcal
Protein
32.1g
Fat
6.1g
Carbs
103g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup cooked chickpeas (82g)

1 medium carrot (61g)

1/2 medium parsnip (50g)

1 small onion (70g)

1 stalk celery (40g)

2 cloves garlic (6g)

1/2 cup diced tomatoes (120g)

1.5 cups chopped kale (100g)

1/2 tsp olive oil (2.5g)

1 cup vegetable broth (240g)

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PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat.

  • 2

    Add chopped onion, celery, and garlic, and sauté until softened and fragrant, about 3-4 minutes.

  • 3

    Stir in diced carrot and parsnip, and cook for another 2-3 minutes.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Add the cooked lentils and chickpeas along with the diced tomatoes. Stir to combine.

  • 6

    Allow the stew to simmer for about 10 minutes to let the flavors meld together.

  • 7

    Add the chopped kale and simmer for an additional 3-4 minutes until the kale has wilted.

  • 8

    Season with salt and pepper to taste, then serve warm.

Hearty Root Vegetable and Lentil Stew

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

Hearty Root Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Lentil Stew

Savor the comforting warmth of this hearty stew loaded with tender lentils, chickpeas, and root vegetables, simmered together with fresh kale and aromatic garlic in a light vegetable broth. This dish offers a robust blend of textures and earthy flavors that make it a fulfilling meal perfect for lunch or dinner.

NUTRITION

580kcal
Protein
32.1g
Fat
6.1g
Carbs
103g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup cooked chickpeas (82g)

1 medium carrot (61g)

1/2 medium parsnip (50g)

1 small onion (70g)

1 stalk celery (40g)

2 cloves garlic (6g)

1/2 cup diced tomatoes (120g)

1.5 cups chopped kale (100g)

1/2 tsp olive oil (2.5g)

1 cup vegetable broth (240g)

PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat.

  • 2

    Add chopped onion, celery, and garlic, and sauté until softened and fragrant, about 3-4 minutes.

  • 3

    Stir in diced carrot and parsnip, and cook for another 2-3 minutes.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Add the cooked lentils and chickpeas along with the diced tomatoes. Stir to combine.

  • 6

    Allow the stew to simmer for about 10 minutes to let the flavors meld together.

  • 7

    Add the chopped kale and simmer for an additional 3-4 minutes until the kale has wilted.

  • 8

    Season with salt and pepper to taste, then serve warm.