Smoky Lentil and Vegetable Stew with Herbs

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

Smoky Lentil and Vegetable Stew with Herbs

YOUR SOLIN GENERATED RECIPE

Smoky Lentil and Vegetable Stew with Herbs

A hearty, comforting stew bursting with smoky warmth and vibrant colors. This plant-powered bowl features tender lentils, protein-packed chickpeas and tofu mingled with fresh vegetables and aromatic herbs. It's a satisfying, balanced dish that fills you up with clean, wholesome ingredients.

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NUTRITION

553kcal
Protein
40.0g
Fat
7.8g
Carbs
89.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1 medium carrot

1 stalk celery

1 small onion

1/2 cup diced tomatoes

1 cup spinach

1 cup vegetable broth

1 tsp smoked paprika

1 tsp dried thyme

1 bay leaf

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PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a little oil if desired.

  • 2

    Add the chopped onion, carrot, and celery. Sauté until the vegetables begin to soften, about 5 minutes.

  • 3

    Stir in the smoked paprika, dried thyme, and bay leaf, allowing the spices to release their aroma.

  • 4

    Add the cooked green lentils, chickpeas, and diced tomatoes to the pot.

  • 5

    Dice the firm tofu into small cubes and gently stir it into the mixture.

  • 6

    Pour in the vegetable broth and bring the stew to a simmer.

  • 7

    Let the stew cook for about 15-20 minutes until the flavors meld and the vegetables are tender.

  • 8

    In the last few minutes of cooking, add the spinach and stir until just wilted.

  • 9

    Taste and adjust seasonings if needed, then serve warm.

Smoky Lentil and Vegetable Stew with Herbs

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

Smoky Lentil and Vegetable Stew with Herbs

YOUR SOLIN GENERATED RECIPE

Smoky Lentil and Vegetable Stew with Herbs

A hearty, comforting stew bursting with smoky warmth and vibrant colors. This plant-powered bowl features tender lentils, protein-packed chickpeas and tofu mingled with fresh vegetables and aromatic herbs. It's a satisfying, balanced dish that fills you up with clean, wholesome ingredients.

NUTRITION

553kcal
Protein
40.0g
Fat
7.8g
Carbs
89.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1 medium carrot

1 stalk celery

1 small onion

1/2 cup diced tomatoes

1 cup spinach

1 cup vegetable broth

1 tsp smoked paprika

1 tsp dried thyme

1 bay leaf

PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a little oil if desired.

  • 2

    Add the chopped onion, carrot, and celery. Sauté until the vegetables begin to soften, about 5 minutes.

  • 3

    Stir in the smoked paprika, dried thyme, and bay leaf, allowing the spices to release their aroma.

  • 4

    Add the cooked green lentils, chickpeas, and diced tomatoes to the pot.

  • 5

    Dice the firm tofu into small cubes and gently stir it into the mixture.

  • 6

    Pour in the vegetable broth and bring the stew to a simmer.

  • 7

    Let the stew cook for about 15-20 minutes until the flavors meld and the vegetables are tender.

  • 8

    In the last few minutes of cooking, add the spinach and stir until just wilted.

  • 9

    Taste and adjust seasonings if needed, then serve warm.