Slow-Simmered Tomato and Summer Vegetable Stew

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

Slow-Simmered Tomato and Summer Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Slow-Simmered Tomato and Summer Vegetable Stew

Enjoy a hearty, slow-simmered stew bursting with the bright flavors of summer vegetables and robust protein from white beans and lentils. This vibrant dish melds tender zucchini, yellow squash, and red bell pepper with a rich tomato base, accented by aromatic garlic and onions, all lightly enhanced with a hint of olive oil and traditional herbs. Perfect for breakfast, lunch, or dinner, it’s a comforting and nutritious meal that warms both the body and spirit.

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NUTRITION

526kcal
Protein
31.1g
Fat
7.5g
Carbs
93g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (canned, no salt added)

1/2 cup Cooked Lentils

1/2 cup Diced Tomatoes (canned)

1 medium Zucchini

1 medium Yellow Squash

1 medium Red Bell Pepper

1/2 medium Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs (Basil, Oregano)

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large saucepan over medium heat and add the chopped onions and minced garlic. Sauté until softened and fragrant.

  • 2

    Add the diced red bell pepper, chopped zucchini, and yellow squash to the pan and cook for about 4-5 minutes, stirring occasionally.

  • 3

    Stir in the diced tomatoes, white beans, and cooked lentils along with the mixed dried herbs. Season with salt and pepper to taste.

  • 4

    Bring the mixture to a simmer. Lower the heat and let it cook uncovered for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender without losing their vibrant color.

  • 5

    Taste and adjust seasoning if necessary, then serve hot. This versatile stew works wonderfully whether enjoyed for breakfast, lunch, or dinner.

Slow-Simmered Tomato and Summer Vegetable Stew

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

Slow-Simmered Tomato and Summer Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Slow-Simmered Tomato and Summer Vegetable Stew

Enjoy a hearty, slow-simmered stew bursting with the bright flavors of summer vegetables and robust protein from white beans and lentils. This vibrant dish melds tender zucchini, yellow squash, and red bell pepper with a rich tomato base, accented by aromatic garlic and onions, all lightly enhanced with a hint of olive oil and traditional herbs. Perfect for breakfast, lunch, or dinner, it’s a comforting and nutritious meal that warms both the body and spirit.

NUTRITION

526kcal
Protein
31.1g
Fat
7.5g
Carbs
93g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (canned, no salt added)

1/2 cup Cooked Lentils

1/2 cup Diced Tomatoes (canned)

1 medium Zucchini

1 medium Yellow Squash

1 medium Red Bell Pepper

1/2 medium Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs (Basil, Oregano)

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large saucepan over medium heat and add the chopped onions and minced garlic. Sauté until softened and fragrant.

  • 2

    Add the diced red bell pepper, chopped zucchini, and yellow squash to the pan and cook for about 4-5 minutes, stirring occasionally.

  • 3

    Stir in the diced tomatoes, white beans, and cooked lentils along with the mixed dried herbs. Season with salt and pepper to taste.

  • 4

    Bring the mixture to a simmer. Lower the heat and let it cook uncovered for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender without losing their vibrant color.

  • 5

    Taste and adjust seasoning if necessary, then serve hot. This versatile stew works wonderfully whether enjoyed for breakfast, lunch, or dinner.