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

Enjoy a hearty, fragrant stew bursting with tender lentils, savory tempeh cubes, and a rich mix of seasonal vegetables simmered in a lightly herbed vegetable broth. This warming dish offers a satisfying blend of textures and spices with a clean, rustic finish.

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NUTRITION

494kcal
Protein
38.5g
Fat
12.5g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Dry Lentils (~140g)

100g Tempeh

1 cup Diced Tomatoes (~240g)

1 medium Carrot (~61g)

1 cup Spinach (~30g)

0.5 cup chopped Onion (~80g)

2 cloves Garlic

1 cup Vegetable Broth (~240g)

Herbs and Spices to taste

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PREPARATION

  • 1

    Rinse the dry lentils thoroughly and set aside. Cut the tempeh into small cubes.

  • 2

    In a large pot, lightly sauté the chopped onion and minced garlic over medium heat until softened.

  • 3

    Add the diced carrot and tempeh cubes, stirring for a couple of minutes to slightly brown the tempeh.

  • 4

    Pour in the vegetable broth, diced tomatoes, and rinsed lentils. Stir in the herbs and spices (thyme, rosemary, bay leaf, salt, and black pepper) to your taste.

  • 5

    Bring the mixture to a gentle simmer, then reduce the heat and cover. Allow the stew to cook for about 25-30 minutes, or until the lentils and vegetables are tender.

  • 6

    During the last few minutes of cooking, stir in the fresh spinach until wilted.

  • 7

    Adjust the seasoning as needed and serve 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

Enjoy a hearty, fragrant stew bursting with tender lentils, savory tempeh cubes, and a rich mix of seasonal vegetables simmered in a lightly herbed vegetable broth. This warming dish offers a satisfying blend of textures and spices with a clean, rustic finish.

NUTRITION

494kcal
Protein
38.5g
Fat
12.5g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Dry Lentils (~140g)

100g Tempeh

1 cup Diced Tomatoes (~240g)

1 medium Carrot (~61g)

1 cup Spinach (~30g)

0.5 cup chopped Onion (~80g)

2 cloves Garlic

1 cup Vegetable Broth (~240g)

Herbs and Spices to taste

PREPARATION

  • 1

    Rinse the dry lentils thoroughly and set aside. Cut the tempeh into small cubes.

  • 2

    In a large pot, lightly sauté the chopped onion and minced garlic over medium heat until softened.

  • 3

    Add the diced carrot and tempeh cubes, stirring for a couple of minutes to slightly brown the tempeh.

  • 4

    Pour in the vegetable broth, diced tomatoes, and rinsed lentils. Stir in the herbs and spices (thyme, rosemary, bay leaf, salt, and black pepper) to your taste.

  • 5

    Bring the mixture to a gentle simmer, then reduce the heat and cover. Allow the stew to cook for about 25-30 minutes, or until the lentils and vegetables are tender.

  • 6

    During the last few minutes of cooking, stir in the fresh spinach until wilted.

  • 7

    Adjust the seasoning as needed and serve warm.