Lentil and Mushroom Stew with Grilled Asparagus

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

Lentil and Mushroom Stew with Grilled Asparagus

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom Stew with Grilled Asparagus

Savor a hearty stew featuring tender lentils and earthy mushrooms simmered to perfection with aromatic onions and garlic, complemented by a side of smoky grilled asparagus and marinated tempeh for an extra boost of plant-based protein. This dish offers a comforting blend of textures and flavors while remaining dairy-free and low-gluten, making it a nutritious and satisfying dinner.

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NUTRITION

412kcal
Protein
33.3g
Fat
10.6g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (100g)

1 cup Sliced Mushrooms (70g)

1/2 cup Diced Tomato (90g)

1/2 cup Vegetable Broth (120ml)

1 cup Grilled Asparagus (134g)

70g Tempeh

1/2 tsp Olive Oil

1/4 cup Diced Onion (40g)

1 clove Minced Garlic

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PREPARATION

  • 1

    Rinse and drain your cooked lentils if using canned or pre-cooked lentils.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the sliced mushrooms and continue to sauté until they begin to release their moisture and soften, about 3-4 minutes.

  • 4

    Stir in the diced tomato and vegetable broth. Allow the mixture to simmer gently for about 5 minutes to let the flavors meld.

  • 5

    Fold in the cooked lentils and let the stew simmer for an additional 5 minutes. Season with salt, pepper, and your favorite herbs (such as thyme or rosemary) to taste.

  • 6

    While the stew simmers, lightly season the tempeh and grill it on a preheated grill or grill pan until lightly browned on both sides.

  • 7

    Grill the asparagus by drizzling with a tiny bit more olive oil (optional), seasoning lightly, and grilling over medium heat until tender with slight char marks, about 4-5 minutes.

  • 8

    Plate a generous serving of the lentil and mushroom stew alongside the grilled asparagus and top with the grilled tempeh. Serve warm and enjoy your nutrient-packed, flavorful dinner.

Lentil and Mushroom Stew with Grilled Asparagus

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

Lentil and Mushroom Stew with Grilled Asparagus

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom Stew with Grilled Asparagus

Savor a hearty stew featuring tender lentils and earthy mushrooms simmered to perfection with aromatic onions and garlic, complemented by a side of smoky grilled asparagus and marinated tempeh for an extra boost of plant-based protein. This dish offers a comforting blend of textures and flavors while remaining dairy-free and low-gluten, making it a nutritious and satisfying dinner.

NUTRITION

412kcal
Protein
33.3g
Fat
10.6g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (100g)

1 cup Sliced Mushrooms (70g)

1/2 cup Diced Tomato (90g)

1/2 cup Vegetable Broth (120ml)

1 cup Grilled Asparagus (134g)

70g Tempeh

1/2 tsp Olive Oil

1/4 cup Diced Onion (40g)

1 clove Minced Garlic

PREPARATION

  • 1

    Rinse and drain your cooked lentils if using canned or pre-cooked lentils.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the sliced mushrooms and continue to sauté until they begin to release their moisture and soften, about 3-4 minutes.

  • 4

    Stir in the diced tomato and vegetable broth. Allow the mixture to simmer gently for about 5 minutes to let the flavors meld.

  • 5

    Fold in the cooked lentils and let the stew simmer for an additional 5 minutes. Season with salt, pepper, and your favorite herbs (such as thyme or rosemary) to taste.

  • 6

    While the stew simmers, lightly season the tempeh and grill it on a preheated grill or grill pan until lightly browned on both sides.

  • 7

    Grill the asparagus by drizzling with a tiny bit more olive oil (optional), seasoning lightly, and grilling over medium heat until tender with slight char marks, about 4-5 minutes.

  • 8

    Plate a generous serving of the lentil and mushroom stew alongside the grilled asparagus and top with the grilled tempeh. Serve warm and enjoy your nutrient-packed, flavorful dinner.