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

Savor a hearty herb-spiced lentil stew brimming with the rich textures of green and red lentils, tender carrots, celery, and tomatoes, uplifted by aromatic garlic and fresh herbs. This warming, comforting bowl delivers a vibrant blend of earthy flavors and wholesome nourishment perfect for a clean, satisfying meal any time of day.

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NUTRITION

871kcal
Protein
54.6g
Fat
8.5g
Carbs
147.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Green Lentils (100g)

1/2 cup dry Red Lentils (100g)

1 medium Carrot, diced

1 Celery stalk, diced

1 cup Diced Tomatoes

1 cup fresh Spinach

1 small Onion, diced

2 cloves Garlic, minced

4 cups Vegetable Broth

1 tsp Olive Oil

Mixed Herbs (thyme, rosemary, bay leaf)

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PREPARATION

  • 1

    Rinse both the green and red lentils thoroughly under cold water and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Add the diced carrot and celery to the pot, cooking for another 3-4 minutes until they begin to soften.

  • 4

    Stir in the green and red lentils, diced tomatoes, and mixed herbs. Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

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

  • 6

    In the last 5 minutes of cooking, stir in the fresh spinach until just wilted.

  • 7

    Taste and adjust the seasoning if necessary. Serve hot and enjoy a comforting bowl of herb-spiced lentil and vegetable 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

Savor a hearty herb-spiced lentil stew brimming with the rich textures of green and red lentils, tender carrots, celery, and tomatoes, uplifted by aromatic garlic and fresh herbs. This warming, comforting bowl delivers a vibrant blend of earthy flavors and wholesome nourishment perfect for a clean, satisfying meal any time of day.

NUTRITION

871kcal
Protein
54.6g
Fat
8.5g
Carbs
147.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Green Lentils (100g)

1/2 cup dry Red Lentils (100g)

1 medium Carrot, diced

1 Celery stalk, diced

1 cup Diced Tomatoes

1 cup fresh Spinach

1 small Onion, diced

2 cloves Garlic, minced

4 cups Vegetable Broth

1 tsp Olive Oil

Mixed Herbs (thyme, rosemary, bay leaf)

PREPARATION

  • 1

    Rinse both the green and red lentils thoroughly under cold water and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Add the diced carrot and celery to the pot, cooking for another 3-4 minutes until they begin to soften.

  • 4

    Stir in the green and red lentils, diced tomatoes, and mixed herbs. Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

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

  • 6

    In the last 5 minutes of cooking, stir in the fresh spinach until just wilted.

  • 7

    Taste and adjust the seasoning if necessary. Serve hot and enjoy a comforting bowl of herb-spiced lentil and vegetable stew.