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 comforting, savory stew featuring earthy cremini mushrooms, tender root vegetables, and nutrient-packed lentils, all simmered in a rich red wine and vegetable broth blend with flashes of aromatic herbs. Perfect for a warming lunch or dinner, this stew delivers a hearty bite while balancing protein and calorie goals.

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NUTRITION

492kcal
Protein
29.6g
Fat
6.9g
Carbs
81.2g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 medium Carrot

1 cup diced Parsnip

60ml Red Wine

250ml Vegetable Broth

0.5 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1.5 cups Cooked Lentils

1 cup chopped Kale

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

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PREPARATION

  • 1

    Warm the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant.

  • 2

    Add the sliced cremini mushrooms and cook until they begin to brown, releasing their moisture.

  • 3

    Mix in the diced carrot and parsnip, stirring for a couple of minutes to combine flavors.

  • 4

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.

  • 5

    Add the vegetable broth and bring the mixture to a gentle simmer.

  • 6

    Stir in the cooked lentils and chopped kale along with the fresh thyme and rosemary.

  • 7

    Let the stew simmer for 20-25 minutes, allowing the flavors to meld and the root vegetables to become tender.

  • 8

    Season with salt and pepper to taste before serving.

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 comforting, savory stew featuring earthy cremini mushrooms, tender root vegetables, and nutrient-packed lentils, all simmered in a rich red wine and vegetable broth blend with flashes of aromatic herbs. Perfect for a warming lunch or dinner, this stew delivers a hearty bite while balancing protein and calorie goals.

NUTRITION

492kcal
Protein
29.6g
Fat
6.9g
Carbs
81.2g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 medium Carrot

1 cup diced Parsnip

60ml Red Wine

250ml Vegetable Broth

0.5 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1.5 cups Cooked Lentils

1 cup chopped Kale

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

PREPARATION

  • 1

    Warm the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant.

  • 2

    Add the sliced cremini mushrooms and cook until they begin to brown, releasing their moisture.

  • 3

    Mix in the diced carrot and parsnip, stirring for a couple of minutes to combine flavors.

  • 4

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.

  • 5

    Add the vegetable broth and bring the mixture to a gentle simmer.

  • 6

    Stir in the cooked lentils and chopped kale along with the fresh thyme and rosemary.

  • 7

    Let the stew simmer for 20-25 minutes, allowing the flavors to meld and the root vegetables to become tender.

  • 8

    Season with salt and pepper to taste before serving.