Herb-Spiced Lentil and Vegetable Stew

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

Herb-Spiced Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

A hearty and aromatic stew featuring red lentils simmered with a medley of fresh vegetables and firm tofu. Infused with a blend of herbs and spices, this warm dish offers a comforting balance of protein, fiber, and vibrant flavors perfect for any meal.

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NUTRITION

494kcal
Protein
34.7g
Fat
11.7g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils (raw)

126g Extra-Firm Tofu

1 medium Carrot, diced

1 stalk Celery, diced

1/2 cup Diced Tomatoes

1/4 medium Yellow Onion, diced

1 cup Baby Spinach

1 cup Vegetable Broth

1 tsp Olive Oil

Herbs and Spices to taste (thyme, bay leaf, pepper, salt)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cool water and set aside.

  • 2

    Heat olive oil in a large pot over medium heat. Add the diced yellow onion, carrot, and celery. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 3

    Stir in the red lentils and cook for an additional minute to toast them lightly.

  • 4

    Pour in the vegetable broth and diced tomatoes. Add a bay leaf and a pinch of thyme, salt, and pepper. Bring the mixture to a simmer.

  • 5

    Reduce the heat and allow the stew to cook gently for about 20 minutes, or until the lentils are tender.

  • 6

    Cube the extra-firm tofu and add it to the stew, along with the baby spinach. Stir and let it heat through for an additional 5 minutes.

  • 7

    Taste and adjust the seasoning with additional herbs and spices if needed. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy this hearty, nutrient-packed stew.

Herb-Spiced Lentil and Vegetable Stew

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

Herb-Spiced Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil and Vegetable Stew

A hearty and aromatic stew featuring red lentils simmered with a medley of fresh vegetables and firm tofu. Infused with a blend of herbs and spices, this warm dish offers a comforting balance of protein, fiber, and vibrant flavors perfect for any meal.

NUTRITION

494kcal
Protein
34.7g
Fat
11.7g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils (raw)

126g Extra-Firm Tofu

1 medium Carrot, diced

1 stalk Celery, diced

1/2 cup Diced Tomatoes

1/4 medium Yellow Onion, diced

1 cup Baby Spinach

1 cup Vegetable Broth

1 tsp Olive Oil

Herbs and Spices to taste (thyme, bay leaf, pepper, salt)

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cool water and set aside.

  • 2

    Heat olive oil in a large pot over medium heat. Add the diced yellow onion, carrot, and celery. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 3

    Stir in the red lentils and cook for an additional minute to toast them lightly.

  • 4

    Pour in the vegetable broth and diced tomatoes. Add a bay leaf and a pinch of thyme, salt, and pepper. Bring the mixture to a simmer.

  • 5

    Reduce the heat and allow the stew to cook gently for about 20 minutes, or until the lentils are tender.

  • 6

    Cube the extra-firm tofu and add it to the stew, along with the baby spinach. Stir and let it heat through for an additional 5 minutes.

  • 7

    Taste and adjust the seasoning with additional herbs and spices if needed. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy this hearty, nutrient-packed stew.