Hearty Mushroom and Red Wine Stew with Root Vegetables

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

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

A warm, comforting stew featuring earthy mushrooms, tender root vegetables, and hearty lentils infused with rich red wine and aromatic herbs. This rustic dish brings a blend of savory flavors and a satisfying texture that’s perfect for a cozy meal any time of day.

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NUTRITION

570kcal
Protein
32.7g
Fat
12.3g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

100g Mushrooms

50g Onion (chopped)

80g Carrots (diced)

80g Parsnips (diced)

150g Cooked Lentils

40g Additional Cooked Lentils

0.5 cup Firm Tofu (cubed)

90 ml Red Wine

240 ml Vegetable Broth

1 tsp Olive Oil

2 cloves Garlic (minced)

1 tsp Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant.

  • 2

    Add the diced carrots and parsnips to the pot. Stir and let cook for about 3-4 minutes.

  • 3

    Add the mushrooms and continue to sauté until they begin to release their moisture, about 5 minutes.

  • 4

    Pour in the red wine to deglaze the pot, scraping any bits stuck to the bottom.

  • 5

    Add the vegetable broth, both portions of cooked lentils, and the cubed tofu. Toss in the bay leaf and thyme.

  • 6

    Bring the mixture to a gentle simmer and let cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

  • 7

    Taste and adjust seasoning with salt and pepper as desired. Remove the bay leaf before serving.

  • 8

    Serve warm and enjoy this hearty, savory stew as a comforting meal any time of day.

Hearty Mushroom and Red Wine Stew with Root Vegetables

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

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

A warm, comforting stew featuring earthy mushrooms, tender root vegetables, and hearty lentils infused with rich red wine and aromatic herbs. This rustic dish brings a blend of savory flavors and a satisfying texture that’s perfect for a cozy meal any time of day.

NUTRITION

570kcal
Protein
32.7g
Fat
12.3g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

100g Mushrooms

50g Onion (chopped)

80g Carrots (diced)

80g Parsnips (diced)

150g Cooked Lentils

40g Additional Cooked Lentils

0.5 cup Firm Tofu (cubed)

90 ml Red Wine

240 ml Vegetable Broth

1 tsp Olive Oil

2 cloves Garlic (minced)

1 tsp Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant.

  • 2

    Add the diced carrots and parsnips to the pot. Stir and let cook for about 3-4 minutes.

  • 3

    Add the mushrooms and continue to sauté until they begin to release their moisture, about 5 minutes.

  • 4

    Pour in the red wine to deglaze the pot, scraping any bits stuck to the bottom.

  • 5

    Add the vegetable broth, both portions of cooked lentils, and the cubed tofu. Toss in the bay leaf and thyme.

  • 6

    Bring the mixture to a gentle simmer and let cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

  • 7

    Taste and adjust seasoning with salt and pepper as desired. Remove the bay leaf before serving.

  • 8

    Serve warm and enjoy this hearty, savory stew as a comforting meal any time of day.