Hearty Lentil and Fresh Vegetable Stew

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

Hearty Lentil and Fresh Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Fresh Vegetable Stew

A comforting bowl of hearty lentil and fresh vegetable stew that balances tender lentils and chickpeas with a colorful medley of tomatoes, carrots, celery, onions, and spinach. Finished with a touch of firm tofu for an extra protein boost, this warming stew is perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

523kcal
Protein
33.2g
Fat
4.9g
Carbs
92.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/2 cup Canned Chickpeas, drained

1 cup Diced Tomatoes

1 medium Carrot, chopped

1 stalk Celery, chopped

1 small Onion, diced

1 cup Baby Spinach

1 cup Vegetable Broth

1 oz Firm Tofu

1 clove Garlic, minced

1 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a light cooking spray.

  • 2

    Sauté the diced onion, minced garlic, carrot, and celery for 3-4 minutes until they begin to soften.

  • 3

    Add the cooked lentils and drained chickpeas to the pot, stirring to combine with the vegetables.

  • 4

    Pour in the diced tomatoes and vegetable broth, then stir in the dried thyme.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.

  • 6

    Gently add the baby spinach and firm tofu (cut into small cubes) during the last 2 minutes of cooking.

  • 7

    Season with salt and pepper to taste, stirring well before removing from heat.

  • 8

    Ladle the stew into bowls and serve warm for a nutritious, satisfying meal.

Hearty Lentil and Fresh Vegetable Stew

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

Hearty Lentil and Fresh Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Fresh Vegetable Stew

A comforting bowl of hearty lentil and fresh vegetable stew that balances tender lentils and chickpeas with a colorful medley of tomatoes, carrots, celery, onions, and spinach. Finished with a touch of firm tofu for an extra protein boost, this warming stew is perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

523kcal
Protein
33.2g
Fat
4.9g
Carbs
92.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/2 cup Canned Chickpeas, drained

1 cup Diced Tomatoes

1 medium Carrot, chopped

1 stalk Celery, chopped

1 small Onion, diced

1 cup Baby Spinach

1 cup Vegetable Broth

1 oz Firm Tofu

1 clove Garlic, minced

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a light cooking spray.

  • 2

    Sauté the diced onion, minced garlic, carrot, and celery for 3-4 minutes until they begin to soften.

  • 3

    Add the cooked lentils and drained chickpeas to the pot, stirring to combine with the vegetables.

  • 4

    Pour in the diced tomatoes and vegetable broth, then stir in the dried thyme.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.

  • 6

    Gently add the baby spinach and firm tofu (cut into small cubes) during the last 2 minutes of cooking.

  • 7

    Season with salt and pepper to taste, stirring well before removing from heat.

  • 8

    Ladle the stew into bowls and serve warm for a nutritious, satisfying meal.