Smoky Herb-Roasted Lentil and Vegetable Stew

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

Smoky Herb-Roasted Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Smoky Herb-Roasted Lentil and Vegetable Stew

A hearty and comforting stew bursting with smoky herbs and vibrant vegetables. This plant-powered bowl brings together tender lentils, chickpeas, and cubes of extra firm tofu with a medley of roasted carrots, bell pepper, spinach, kale, and aromatic garlic in a savory vegetable broth. Every spoonful is a delicious blend of smoky paprika, thyme, and rosemary that warms you from the inside out.

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NUTRITION

641kcal
Protein
42.1g
Fat
13.8g
Carbs
98.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (~198g)

1/2 cup cooked Chickpeas (~82g)

100g Extra Firm Tofu

1 medium Carrot

1 cup diced Red Bell Pepper (~150g)

100g Spinach

50g Kale

1/2 cup Diced Tomatoes (~123g)

1/2 small Onion (~50g)

2 cloves Garlic

1 cup Vegetable Broth (~245g)

1 tsp Olive Oil (~4.5g)

1/2 tsp Smoked Paprika

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Toss the diced carrot and red bell pepper with olive oil, smoked paprika, thyme, rosemary, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a medium pot over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 5

    Add the cooked lentils, cooked chickpeas, and vegetable broth to the pot. Bring to a simmer.

  • 6

    Cube the extra firm tofu and add it along with the diced tomatoes, spinach, and kale. Simmer gently for 5-7 minutes until the greens wilt and the tofu absorbs the flavors.

  • 7

    Once the roasted vegetables are done, stir them into the stew. Adjust seasonings with extra salt and pepper if needed.

  • 8

    Ladle the hearty smoky herb-roasted lentil and vegetable stew into bowls and serve warm.

Smoky Herb-Roasted Lentil and Vegetable Stew

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

Smoky Herb-Roasted Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Smoky Herb-Roasted Lentil and Vegetable Stew

A hearty and comforting stew bursting with smoky herbs and vibrant vegetables. This plant-powered bowl brings together tender lentils, chickpeas, and cubes of extra firm tofu with a medley of roasted carrots, bell pepper, spinach, kale, and aromatic garlic in a savory vegetable broth. Every spoonful is a delicious blend of smoky paprika, thyme, and rosemary that warms you from the inside out.

NUTRITION

641kcal
Protein
42.1g
Fat
13.8g
Carbs
98.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (~198g)

1/2 cup cooked Chickpeas (~82g)

100g Extra Firm Tofu

1 medium Carrot

1 cup diced Red Bell Pepper (~150g)

100g Spinach

50g Kale

1/2 cup Diced Tomatoes (~123g)

1/2 small Onion (~50g)

2 cloves Garlic

1 cup Vegetable Broth (~245g)

1 tsp Olive Oil (~4.5g)

1/2 tsp Smoked Paprika

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Toss the diced carrot and red bell pepper with olive oil, smoked paprika, thyme, rosemary, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a medium pot over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 5

    Add the cooked lentils, cooked chickpeas, and vegetable broth to the pot. Bring to a simmer.

  • 6

    Cube the extra firm tofu and add it along with the diced tomatoes, spinach, and kale. Simmer gently for 5-7 minutes until the greens wilt and the tofu absorbs the flavors.

  • 7

    Once the roasted vegetables are done, stir them into the stew. Adjust seasonings with extra salt and pepper if needed.

  • 8

    Ladle the hearty smoky herb-roasted lentil and vegetable stew into bowls and serve warm.