Savory Lentil Stew with Roasted Vegetables

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

Savory Lentil Stew with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Lentil Stew with Roasted Vegetables

Enjoy a warm, hearty bowl of savory lentil stew enriched with tender roasted vegetables and a hint of garlic and herbs. This vibrant dish offers a comforting blend of textures and flavors, perfect for a nourishing dinner that supports your health and fitness goals.

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NUTRITION

553kcal
Protein
39.2g
Fat
10.9g
Carbs
82.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Lentils (300g)

0.25 cup firm Tofu (68g)

0.5 cup Diced Tomatoes (120g)

0.25 medium Yellow Onion (25g)

1 medium Carrot (61g)

1 stalk Celery (40g)

0.5 medium Zucchini (90g)

0.5 medium Bell Pepper (75g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Chop the zucchini and bell pepper into bite-sized pieces. Toss them with half the olive oil, a pinch of salt, and pepper, then spread evenly on the baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly charred around the edges.

  • 4

    Meanwhile, dice the yellow onion, carrot, and celery. Mince the garlic.

  • 5

    In a medium saucepan, warm the remaining olive oil over medium heat. Add the onion, carrot, and celery, and sauté until softened, about 5 minutes.

  • 6

    Stir in the minced garlic and diced tomatoes, and allow to simmer for an additional 2 minutes.

  • 7

    Add the cooked lentils and drained, cubed tofu to the saucepan. Mix well and let the stew simmer for 5-7 minutes to marry the flavors.

  • 8

    Fold in the roasted vegetables and season with additional salt and pepper if needed. Serve warm.

Savory Lentil Stew with Roasted Vegetables

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

Savory Lentil Stew with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Lentil Stew with Roasted Vegetables

Enjoy a warm, hearty bowl of savory lentil stew enriched with tender roasted vegetables and a hint of garlic and herbs. This vibrant dish offers a comforting blend of textures and flavors, perfect for a nourishing dinner that supports your health and fitness goals.

NUTRITION

553kcal
Protein
39.2g
Fat
10.9g
Carbs
82.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Lentils (300g)

0.25 cup firm Tofu (68g)

0.5 cup Diced Tomatoes (120g)

0.25 medium Yellow Onion (25g)

1 medium Carrot (61g)

1 stalk Celery (40g)

0.5 medium Zucchini (90g)

0.5 medium Bell Pepper (75g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Chop the zucchini and bell pepper into bite-sized pieces. Toss them with half the olive oil, a pinch of salt, and pepper, then spread evenly on the baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly charred around the edges.

  • 4

    Meanwhile, dice the yellow onion, carrot, and celery. Mince the garlic.

  • 5

    In a medium saucepan, warm the remaining olive oil over medium heat. Add the onion, carrot, and celery, and sauté until softened, about 5 minutes.

  • 6

    Stir in the minced garlic and diced tomatoes, and allow to simmer for an additional 2 minutes.

  • 7

    Add the cooked lentils and drained, cubed tofu to the saucepan. Mix well and let the stew simmer for 5-7 minutes to marry the flavors.

  • 8

    Fold in the roasted vegetables and season with additional salt and pepper if needed. Serve warm.