Hearty Root Vegetable and Bean Stew

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

Hearty Root Vegetable and Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Bean Stew

A warming, nutrient-packed stew that combines tender root vegetables with a hearty blend of beans, lentils, and tofu, simmered in a savory vegetable broth. This rustic bowl offers a satisfying balance of textures and flavors, featuring soft, earthy carrots and parsnips with subtle aromatic garlic and onion, accented by a touch of olive oil.

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NUTRITION

571kcal
Protein
36.2g
Fat
8.3g
Carbs
95.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (179g)

100g Firm Tofu

0.25 cup Dry Lentils (45g)

1 medium Carrot (61g)

1 small Parsnip (75g)

0.5 medium Onion (55g)

1 Celery Stalk (40g)

2 Garlic Cloves (12g)

1 cup Low-Sodium Vegetable Broth (240g)

0.5 teaspoon Olive Oil

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PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned. Rinse the dry lentils and set aside.

  • 2

    Dice the carrot, parsnip, onion, and celery into bite-sized pieces. Mince the garlic cloves.

  • 3

    Press the tofu to remove excess moisture, then cut it into cubes.

  • 4

    Heat the olive oil in a large pot over medium heat. Sauté the onions, celery, and garlic until softened and fragrant, about 3-4 minutes.

  • 5

    Add the diced carrots and parsnips to the pot and cook for another 4-5 minutes, stirring occasionally.

  • 6

    Stir in the dry lentils, cannellini beans, tofu, and vegetable broth. Bring the mixture to a gentle simmer.

  • 7

    Reduce the heat to low and let the stew simmer, uncovered, for about 25-30 minutes, or until the lentils are tender and the flavors meld together.

  • 8

    Season with salt and pepper to taste. Serve hot and enjoy this cozy, nutrient-rich meal.

Hearty Root Vegetable and Bean Stew

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

Hearty Root Vegetable and Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Bean Stew

A warming, nutrient-packed stew that combines tender root vegetables with a hearty blend of beans, lentils, and tofu, simmered in a savory vegetable broth. This rustic bowl offers a satisfying balance of textures and flavors, featuring soft, earthy carrots and parsnips with subtle aromatic garlic and onion, accented by a touch of olive oil.

NUTRITION

571kcal
Protein
36.2g
Fat
8.3g
Carbs
95.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (179g)

100g Firm Tofu

0.25 cup Dry Lentils (45g)

1 medium Carrot (61g)

1 small Parsnip (75g)

0.5 medium Onion (55g)

1 Celery Stalk (40g)

2 Garlic Cloves (12g)

1 cup Low-Sodium Vegetable Broth (240g)

0.5 teaspoon Olive Oil

PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned. Rinse the dry lentils and set aside.

  • 2

    Dice the carrot, parsnip, onion, and celery into bite-sized pieces. Mince the garlic cloves.

  • 3

    Press the tofu to remove excess moisture, then cut it into cubes.

  • 4

    Heat the olive oil in a large pot over medium heat. Sauté the onions, celery, and garlic until softened and fragrant, about 3-4 minutes.

  • 5

    Add the diced carrots and parsnips to the pot and cook for another 4-5 minutes, stirring occasionally.

  • 6

    Stir in the dry lentils, cannellini beans, tofu, and vegetable broth. Bring the mixture to a gentle simmer.

  • 7

    Reduce the heat to low and let the stew simmer, uncovered, for about 25-30 minutes, or until the lentils are tender and the flavors meld together.

  • 8

    Season with salt and pepper to taste. Serve hot and enjoy this cozy, nutrient-rich meal.