Name: Hearty Mushroom and Vegetable Red Wine Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g White Button Mushrooms; 0.75 cup cooked Red Lentils (~150g); 150g Firm Tofu; 1 medium Carrot; 1 small Onion; 1 stalk Celery; 0.25 cup Dry Red Wine (~60ml); 1 cup Vegetable Broth; 1 tsp Olive Oil; 2 cloves Garlic; 1 tsp Dried Thyme; 1 Bay Leaf

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.

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Savor a robust, warming stew that melds the earthy flavors of mushrooms with nutrient-packed red lentils and firm tofu, all simmered together in a rich red wine-infused broth. This hearty dish is perfect for any meal, bringing comfort and depth in every spoonful.

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NUTRITION

Protein

32.9g

Fat

12.9g

Carbs

60.1g

SERVINGS

1 serving

INGREDIENTS

150g White Button Mushrooms

0.75 cup cooked Red Lentils (~150g)

150g Firm Tofu

1 medium Carrot

1 small Onion

1 stalk Celery

0.25 cup Dry Red Wine (~60ml)

1 cup Vegetable Broth

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Thyme

1 Bay Leaf

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add chopped onion, garlic, carrot, and celery. Sauté until the vegetables soften, about 5 minutes.
3
Stir in sliced mushrooms and continue to sauté for another 3 minutes until they begin to release moisture.
4
Pour in the red wine to deglaze the pot, allowing it to reduce slightly for about 2 minutes.
5
Add the vegetable broth, cooked red lentils, and diced firm tofu to the pot.
6
Toss in the dried thyme and bay leaf. Bring the mixture to a gentle simmer.
7
Allow the stew to simmer for 15-20 minutes, letting the flavors meld together; if needed, add a splash of water for consistency.
8
Adjust seasoning with salt and pepper to taste, remove the bay leaf, and serve hot.