Hearty Vegetable and Lentil Stew

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

Hearty Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable and Lentil Stew

A warming, nutrient-dense stew featuring red lentils, fresh vegetables, and chickpeas simmered in a savory vegetable broth. This comforting bowl delivers a satisfying balance of protein and fiber with a vibrant medley of carrots, celery, tomatoes, and spinach, accented by aromatic garlic and onions.

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NUTRITION

574kcal
Protein
34g
Fat
7.6g
Carbs
94.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (100g)

1 medium Carrot (61g), chopped

1 stalk Celery (40g), chopped

1 small Onion (70g), diced

2 cloves Garlic, minced

1/2 cup canned diced Tomatoes (120g)

1 cup raw Spinach (30g)

2 cups Vegetable Broth

1 teaspoon Olive Oil

1/4 cup cooked Chickpeas (40g)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chopped carrot and celery to the pot and cook for an additional 3-4 minutes until they start to soften.

  • 4

    Stir in the red lentils and canned diced tomatoes, mixing well with the vegetables.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 20-25 minutes, or until the lentils and vegetables are tender.

  • 6

    During the last 5 minutes of cooking, add the raw spinach and chickpeas, stirring until the spinach wilts.

  • 7

    Season with salt and pepper to taste, and any additional herbs or spices you enjoy.

  • 8

    Serve hot and enjoy this hearty, nutritious stew.

Hearty Vegetable and Lentil Stew

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

Hearty Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable and Lentil Stew

A warming, nutrient-dense stew featuring red lentils, fresh vegetables, and chickpeas simmered in a savory vegetable broth. This comforting bowl delivers a satisfying balance of protein and fiber with a vibrant medley of carrots, celery, tomatoes, and spinach, accented by aromatic garlic and onions.

NUTRITION

574kcal
Protein
34g
Fat
7.6g
Carbs
94.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (100g)

1 medium Carrot (61g), chopped

1 stalk Celery (40g), chopped

1 small Onion (70g), diced

2 cloves Garlic, minced

1/2 cup canned diced Tomatoes (120g)

1 cup raw Spinach (30g)

2 cups Vegetable Broth

1 teaspoon Olive Oil

1/4 cup cooked Chickpeas (40g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chopped carrot and celery to the pot and cook for an additional 3-4 minutes until they start to soften.

  • 4

    Stir in the red lentils and canned diced tomatoes, mixing well with the vegetables.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 20-25 minutes, or until the lentils and vegetables are tender.

  • 6

    During the last 5 minutes of cooking, add the raw spinach and chickpeas, stirring until the spinach wilts.

  • 7

    Season with salt and pepper to taste, and any additional herbs or spices you enjoy.

  • 8

    Serve hot and enjoy this hearty, nutritious stew.