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 satisfying stew featuring tender lentils, robust chickpeas, and firm tofu simmered in a fragrant broth rich with aromatic herbs and a medley of fresh vegetables. This dish delivers a warming, comforting experience perfect for breakfast, lunch, or dinner.

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NUTRITION

579kcal
Protein
40.8g
Fat
13.5g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils (150g)

0.5 cup Cooked Chickpeas (82g)

4 oz Firm Tofu (113g)

0.5 cup Canned Diced Tomatoes (123g)

1 medium Carrot (61g)

1 stalk Celery (40g)

0.5 medium Onion (55g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

1 cup Low Sodium Vegetable Broth (240g)

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic (6g)

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add chopped onion and minced garlic to the pot, sautéing until the onion softens and becomes translucent.

  • 3

    Stir in diced carrot and celery, cooking for a few minutes until they start to soften.

  • 4

    Add the cooked lentils, chickpeas, and firm tofu (cut into cubes) to the pot.

  • 5

    Pour in the low sodium vegetable broth and canned diced tomatoes, stirring well.

  • 6

    Sprinkle in nutritional yeast and your choice of dried herbs such as thyme, rosemary, and a pinch of salt and pepper.

  • 7

    Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes to allow the flavors to meld.

  • 8

    Stir in the spinach and let it wilt for 2-3 minutes before removing the pot from heat.

  • 9

    Taste and adjust the seasoning if needed, then serve warm and enjoy your hearty stew.

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 satisfying stew featuring tender lentils, robust chickpeas, and firm tofu simmered in a fragrant broth rich with aromatic herbs and a medley of fresh vegetables. This dish delivers a warming, comforting experience perfect for breakfast, lunch, or dinner.

NUTRITION

579kcal
Protein
40.8g
Fat
13.5g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils (150g)

0.5 cup Cooked Chickpeas (82g)

4 oz Firm Tofu (113g)

0.5 cup Canned Diced Tomatoes (123g)

1 medium Carrot (61g)

1 stalk Celery (40g)

0.5 medium Onion (55g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

1 cup Low Sodium Vegetable Broth (240g)

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic (6g)

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add chopped onion and minced garlic to the pot, sautéing until the onion softens and becomes translucent.

  • 3

    Stir in diced carrot and celery, cooking for a few minutes until they start to soften.

  • 4

    Add the cooked lentils, chickpeas, and firm tofu (cut into cubes) to the pot.

  • 5

    Pour in the low sodium vegetable broth and canned diced tomatoes, stirring well.

  • 6

    Sprinkle in nutritional yeast and your choice of dried herbs such as thyme, rosemary, and a pinch of salt and pepper.

  • 7

    Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes to allow the flavors to meld.

  • 8

    Stir in the spinach and let it wilt for 2-3 minutes before removing the pot from heat.

  • 9

    Taste and adjust the seasoning if needed, then serve warm and enjoy your hearty stew.