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 and nourishing stew that features a blend of lentils, chickpeas, and tofu infused with aromatic herbs and tender vegetables. The mix of textures and warm spices creates a comforting bowl perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

566kcal
Protein
39.2g
Fat
7.9g
Carbs
90.6g

SERVINGS

1 serving

INGREDIENTS

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

1/2 cup Canned Chickpeas (approx. 125g)

3 ounces Firm Tofu (approx. 85g)

1 medium Carrot

1 Celery Stalk

1 small Onion

2 Garlic Cloves

1 medium Tomato

1 cup Spinach

1 cup Vegetable Broth

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Black Pepper

1/2 teaspoon Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the dry lentils under cold water and set aside.

  • 2

    Dice the carrot, celery, onion, tomato, and mince the garlic.

  • 3

    Cube the firm tofu into bite-sized pieces.

  • 4

    In a large pot, heat a small amount of water or broth over medium heat and gently sauté the onion, garlic, carrot, and celery for 3-4 minutes until they begin to soften.

  • 5

    Add the lentils, chickpeas, and tofu to the pot along with the diced tomato and vegetable broth.

  • 6

    Sprinkle in the mixed dried herbs, black pepper, and salt.

  • 7

    Bring the stew to a gentle simmer and let it cook for 25-30 minutes, stirring occasionally, until the lentils are tender.

  • 8

    In the last 5 minutes of cooking, stir in the spinach until wilted.

  • 9

    Taste and adjust seasonings as required before serving.

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 and nourishing stew that features a blend of lentils, chickpeas, and tofu infused with aromatic herbs and tender vegetables. The mix of textures and warm spices creates a comforting bowl perfect for any meal of the day.

NUTRITION

566kcal
Protein
39.2g
Fat
7.9g
Carbs
90.6g

SERVINGS

1 serving

INGREDIENTS

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

1/2 cup Canned Chickpeas (approx. 125g)

3 ounces Firm Tofu (approx. 85g)

1 medium Carrot

1 Celery Stalk

1 small Onion

2 Garlic Cloves

1 medium Tomato

1 cup Spinach

1 cup Vegetable Broth

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Black Pepper

1/2 teaspoon Salt

PREPARATION

  • 1

    Rinse the dry lentils under cold water and set aside.

  • 2

    Dice the carrot, celery, onion, tomato, and mince the garlic.

  • 3

    Cube the firm tofu into bite-sized pieces.

  • 4

    In a large pot, heat a small amount of water or broth over medium heat and gently sauté the onion, garlic, carrot, and celery for 3-4 minutes until they begin to soften.

  • 5

    Add the lentils, chickpeas, and tofu to the pot along with the diced tomato and vegetable broth.

  • 6

    Sprinkle in the mixed dried herbs, black pepper, and salt.

  • 7

    Bring the stew to a gentle simmer and let it cook for 25-30 minutes, stirring occasionally, until the lentils are tender.

  • 8

    In the last 5 minutes of cooking, stir in the spinach until wilted.

  • 9

    Taste and adjust seasonings as required before serving.