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

Enjoy a warming bowl of hearty root vegetable and lentil stew, featuring tender lentils, crisp carrots, parsnips, and a medley of aromatic vegetables simmered in a light vegetable broth. Finished with a hint of olive oil and a dollop of creamy Greek yogurt, this dish delivers cozy comfort with balanced flavors perfect for any meal.

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NUTRITION

604kcal
Protein
38.9g
Fat
11.2g
Carbs
93.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Lentils (approx. 100g)

1/4 cup canned Chickpeas (approx. 40g)

100g Firm Tofu

1 medium Carrot

1 medium Parsnip

1 small Onion

1 stalk Celery

2 cloves Garlic

1 cup Fresh Spinach

1 cup Vegetable Broth

1 tsp Olive Oil

1/4 cup Plain Greek Yogurt

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PREPARATION

  • 1

    Rinse the lentils thoroughly under cold water.

  • 2

    Chop the carrot, parsnip, onion, celery, and garlic into small, uniform pieces.

  • 3

    Heat a saucepan over medium heat and add the olive oil. Sauté the onion and garlic until fragrant and translucent.

  • 4

    Add the chopped carrot, parsnip, and celery to the pan. Stir and cook for about 5 minutes until they begin to soften.

  • 5

    Add the rinsed lentils and vegetable broth to the pot. Bring to a simmer and let cook for about 20 minutes, or until the lentils are tender.

  • 6

    Stir in the chickpeas and diced tofu, letting them warm through for another 5 minutes.

  • 7

    Fold in the fresh spinach until just wilted.

  • 8

    Serve the stew in a bowl and top with a dollop of plain Greek yogurt. Enjoy 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

Enjoy a warming bowl of hearty root vegetable and lentil stew, featuring tender lentils, crisp carrots, parsnips, and a medley of aromatic vegetables simmered in a light vegetable broth. Finished with a hint of olive oil and a dollop of creamy Greek yogurt, this dish delivers cozy comfort with balanced flavors perfect for any meal.

NUTRITION

604kcal
Protein
38.9g
Fat
11.2g
Carbs
93.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Lentils (approx. 100g)

1/4 cup canned Chickpeas (approx. 40g)

100g Firm Tofu

1 medium Carrot

1 medium Parsnip

1 small Onion

1 stalk Celery

2 cloves Garlic

1 cup Fresh Spinach

1 cup Vegetable Broth

1 tsp Olive Oil

1/4 cup Plain Greek Yogurt

PREPARATION

  • 1

    Rinse the lentils thoroughly under cold water.

  • 2

    Chop the carrot, parsnip, onion, celery, and garlic into small, uniform pieces.

  • 3

    Heat a saucepan over medium heat and add the olive oil. Sauté the onion and garlic until fragrant and translucent.

  • 4

    Add the chopped carrot, parsnip, and celery to the pan. Stir and cook for about 5 minutes until they begin to soften.

  • 5

    Add the rinsed lentils and vegetable broth to the pot. Bring to a simmer and let cook for about 20 minutes, or until the lentils are tender.

  • 6

    Stir in the chickpeas and diced tofu, letting them warm through for another 5 minutes.

  • 7

    Fold in the fresh spinach until just wilted.

  • 8

    Serve the stew in a bowl and top with a dollop of plain Greek yogurt. Enjoy warm!