Lentil and Spinach Stew with Roasted Cauliflower

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

Lentil and Spinach Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil and Spinach Stew with Roasted Cauliflower

Savor a warming bowl of lentil and spinach stew paired with perfectly roasted cauliflower. The stew blends hearty, tender lentils with lightly sautéed onions and garlic, accented by fresh spinach leaves, while the cauliflower is gently roasted with a hint of olive oil. Every spoonful delivers comforting textures and flavors ideal for a vegetarian dinner that aligns with precise protein and calorie goals.

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NUTRITION

250kcal
Protein
15.7g
Fat
3g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Lentils (150g)

1 cup Fresh Spinach (30g)

1 cup chopped Cauliflower (107g)

0.25 cup diced Yellow Onion (40g)

2 Garlic cloves, minced (6g)

0.5 tsp Olive Oil (2.5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until lightly golden and tender.

  • 3

    Meanwhile, in a small pot, heat a non-stick pan over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 4

    Add the cooked lentils and a splash of water or low-sodium vegetable broth, stirring to combine with the sautéed onions and garlic. Allow it to simmer gently for about 5 minutes.

  • 5

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Adjust seasoning with salt and pepper to taste.

  • 6

    Serve the warm lentil and spinach stew in a bowl with a side of the roasted cauliflower. Enjoy a balanced and comforting meal!

Lentil and Spinach Stew with Roasted Cauliflower

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

Lentil and Spinach Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil and Spinach Stew with Roasted Cauliflower

Savor a warming bowl of lentil and spinach stew paired with perfectly roasted cauliflower. The stew blends hearty, tender lentils with lightly sautéed onions and garlic, accented by fresh spinach leaves, while the cauliflower is gently roasted with a hint of olive oil. Every spoonful delivers comforting textures and flavors ideal for a vegetarian dinner that aligns with precise protein and calorie goals.

NUTRITION

250kcal
Protein
15.7g
Fat
3g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Lentils (150g)

1 cup Fresh Spinach (30g)

1 cup chopped Cauliflower (107g)

0.25 cup diced Yellow Onion (40g)

2 Garlic cloves, minced (6g)

0.5 tsp Olive Oil (2.5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until lightly golden and tender.

  • 3

    Meanwhile, in a small pot, heat a non-stick pan over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 4

    Add the cooked lentils and a splash of water or low-sodium vegetable broth, stirring to combine with the sautéed onions and garlic. Allow it to simmer gently for about 5 minutes.

  • 5

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Adjust seasoning with salt and pepper to taste.

  • 6

    Serve the warm lentil and spinach stew in a bowl with a side of the roasted cauliflower. Enjoy a balanced and comforting meal!