Hearty Root Vegetable and Lentil Stew

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

Hearty Root Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Lentil Stew

A warming, nutrient-packed stew featuring tender lentils and chickpeas paired with sweet root vegetables and vibrant greens in a savory tomato-based broth. The delightful blend of earthy parsnip and carrot, aromatic onion and garlic, and a touch of kale makes for a comforting meal that's as satisfying as it is healthful.

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NUTRITION

613kcal
Protein
33g
Fat
8.5g
Carbs
109.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/2 cup Cooked Chickpeas

1 medium Carrot

1 medium Parsnip

1 medium Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 cup Vegetable Broth

1 cup Kale

1 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

  • 2

    Add the diced carrot and parsnip to the pot and cook for about 5 minutes, stirring occasionally.

  • 3

    Stir in the diced tomatoes, vegetable broth, dried thyme, and bay leaf. Let the mixture come to a simmer.

  • 4

    Add the cooked lentils and chickpeas, stirring thoroughly. Allow the stew to simmer gently for 10-15 minutes to meld the flavors.

  • 5

    Fold in the chopped kale and simmer for an additional 3-5 minutes until the kale is wilted but still vibrant.

  • 6

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 7

    Ladle the hearty stew into bowls and enjoy warm.

Hearty Root Vegetable and Lentil Stew

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

Hearty Root Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Lentil Stew

A warming, nutrient-packed stew featuring tender lentils and chickpeas paired with sweet root vegetables and vibrant greens in a savory tomato-based broth. The delightful blend of earthy parsnip and carrot, aromatic onion and garlic, and a touch of kale makes for a comforting meal that's as satisfying as it is healthful.

NUTRITION

613kcal
Protein
33g
Fat
8.5g
Carbs
109.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/2 cup Cooked Chickpeas

1 medium Carrot

1 medium Parsnip

1 medium Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 cup Vegetable Broth

1 cup Kale

1 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

1 Bay Leaf

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

  • 2

    Add the diced carrot and parsnip to the pot and cook for about 5 minutes, stirring occasionally.

  • 3

    Stir in the diced tomatoes, vegetable broth, dried thyme, and bay leaf. Let the mixture come to a simmer.

  • 4

    Add the cooked lentils and chickpeas, stirring thoroughly. Allow the stew to simmer gently for 10-15 minutes to meld the flavors.

  • 5

    Fold in the chopped kale and simmer for an additional 3-5 minutes until the kale is wilted but still vibrant.

  • 6

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 7

    Ladle the hearty stew into bowls and enjoy warm.