Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Enjoy a robust, comforting stew filled with earthy mushrooms, tender carrots, celery, and onions simmered in a rich red wine and tomato broth. Enhanced with protein-packed tempeh and lentils, each spoonful delivers a balanced medley of flavors perfect for warming up any meal time.

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NUTRITION

579kcal
Protein
34.9g
Fat
16.6g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 cup White Button Mushrooms (70g)

1/2 cup Dry Red Wine (120ml)

1 cup Diced Tomatoes (240g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

2 cloves Garlic

1 cup Vegetable Broth (240ml)

100g Tempeh

100g Cooked Lentils

1 teaspoon Olive Oil

1 tablespoon Fresh Thyme

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrot, and celery, and sauté until they start to soften, about 3-4 minutes.

  • 2

    Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.

  • 3

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

  • 4

    Pour in the red wine, allowing it to reduce slightly, then add the diced tomatoes and vegetable broth.

  • 5

    Cube the tempeh into bite-sized pieces and add it along with the cooked lentils to the pot.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 15-20 minutes so the flavors meld together.

  • 7

    Season with salt and black pepper to taste. If desired, adjust the consistency with a little water or broth.

  • 8

    Ladle the hearty stew into bowls and enjoy it warm for a nourishing meal.

Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Enjoy a robust, comforting stew filled with earthy mushrooms, tender carrots, celery, and onions simmered in a rich red wine and tomato broth. Enhanced with protein-packed tempeh and lentils, each spoonful delivers a balanced medley of flavors perfect for warming up any meal time.

NUTRITION

579kcal
Protein
34.9g
Fat
16.6g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 cup White Button Mushrooms (70g)

1/2 cup Dry Red Wine (120ml)

1 cup Diced Tomatoes (240g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

2 cloves Garlic

1 cup Vegetable Broth (240ml)

100g Tempeh

100g Cooked Lentils

1 teaspoon Olive Oil

1 tablespoon Fresh Thyme

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrot, and celery, and sauté until they start to soften, about 3-4 minutes.

  • 2

    Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.

  • 3

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

  • 4

    Pour in the red wine, allowing it to reduce slightly, then add the diced tomatoes and vegetable broth.

  • 5

    Cube the tempeh into bite-sized pieces and add it along with the cooked lentils to the pot.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 15-20 minutes so the flavors meld together.

  • 7

    Season with salt and black pepper to taste. If desired, adjust the consistency with a little water or broth.

  • 8

    Ladle the hearty stew into bowls and enjoy it warm for a nourishing meal.