Herb-Spiced Lentil Stew with Garlic

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

Herb-Spiced Lentil Stew with Garlic

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil Stew with Garlic

Enjoy a hearty bowl of herb-spiced lentil stew bursting with layers of savory garlic, tender onions, carrots, and celery, simmered with red lentils and diced tomatoes. This comforting stew, accented by aromatic thyme, rosemary, and a bay leaf, delivers a satisfying blend of textures and flavors that warms you from the inside out.

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NUTRITION

601kcal
Protein
41.2g
Fat
2.7g
Carbs
112g

SERVINGS

1 serving

INGREDIENTS

2 cups cooked red lentils (≈396g)

1 medium diced onion (≈110g)

1 medium diced carrot (≈61g)

2 diced celery stalks (≈80g)

3 minced garlic cloves (≈9g)

1 cup diced tomatoes (≈240g)

1/2 cup low sodium vegetable broth (≈120g)

Mixed herbs (thyme, rosemary, bay leaf)

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and cook according to package directions until tender. If already cooked, set aside.

  • 2

    In a large pot over medium heat, add the diced onion, carrot, and celery. Sauté until the vegetables start to soften, about 5 minutes.

  • 3

    Add the minced garlic and stir for another minute until fragrant.

  • 4

    Pour in the diced tomatoes and vegetable broth, then add the cooked red lentils.

  • 5

    Stir in the mixed herbs and bay leaf, and season with salt and pepper.

  • 6

    Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.

  • 7

    Taste and adjust seasonings as necessary before serving. Remove the bay leaf before serving.

Herb-Spiced Lentil Stew with Garlic

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

Herb-Spiced Lentil Stew with Garlic

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil Stew with Garlic

Enjoy a hearty bowl of herb-spiced lentil stew bursting with layers of savory garlic, tender onions, carrots, and celery, simmered with red lentils and diced tomatoes. This comforting stew, accented by aromatic thyme, rosemary, and a bay leaf, delivers a satisfying blend of textures and flavors that warms you from the inside out.

NUTRITION

601kcal
Protein
41.2g
Fat
2.7g
Carbs
112g

SERVINGS

1 serving

INGREDIENTS

2 cups cooked red lentils (≈396g)

1 medium diced onion (≈110g)

1 medium diced carrot (≈61g)

2 diced celery stalks (≈80g)

3 minced garlic cloves (≈9g)

1 cup diced tomatoes (≈240g)

1/2 cup low sodium vegetable broth (≈120g)

Mixed herbs (thyme, rosemary, bay leaf)

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and cook according to package directions until tender. If already cooked, set aside.

  • 2

    In a large pot over medium heat, add the diced onion, carrot, and celery. Sauté until the vegetables start to soften, about 5 minutes.

  • 3

    Add the minced garlic and stir for another minute until fragrant.

  • 4

    Pour in the diced tomatoes and vegetable broth, then add the cooked red lentils.

  • 5

    Stir in the mixed herbs and bay leaf, and season with salt and pepper.

  • 6

    Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.

  • 7

    Taste and adjust seasonings as necessary before serving. Remove the bay leaf before serving.