Hearty Vegetable Stew

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

Hearty Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Stew

Warm up with this comforting and nutritious Hearty Vegetable Stew, featuring tender lentils and beans simmered with a rainbow of garden-fresh vegetables in a savory vegetable broth. Each spoonful delivers a delightful blend of textures and natural flavors that make it perfect for lunch or dinner.

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NUTRITION

517kcal
Protein
35.3g
Fat
3.2g
Carbs
98.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (198g)

1/2 cup Cannellini Beans (130g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup chopped Kale (67g)

2 medium Tomatoes (246g total)

2 cups Vegetable Broth (480g)

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PREPARATION

  • 1

    Rinse the lentils and beans if using canned, or ensure they are properly cooked and set aside.

  • 2

    Dice the onion, carrot, celery, and tomatoes. Mince the garlic.

  • 3

    In a large pot, add the diced onion and garlic. Sauté over medium heat for 2-3 minutes until they begin to soften.

  • 4

    Add the carrots and celery to the pot and sauté for another 3 minutes.

  • 5

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 6

    Stir in the lentils, cannellini beans, tomatoes, and chopped kale.

  • 7

    Allow the stew to simmer for about 15-20 minutes so that the flavors meld together and vegetables become tender.

  • 8

    Season with salt, pepper, and your favorite herbs (such as thyme or bay leaf) to taste, then serve hot.

Hearty Vegetable Stew

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

Hearty Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Stew

Warm up with this comforting and nutritious Hearty Vegetable Stew, featuring tender lentils and beans simmered with a rainbow of garden-fresh vegetables in a savory vegetable broth. Each spoonful delivers a delightful blend of textures and natural flavors that make it perfect for lunch or dinner.

NUTRITION

517kcal
Protein
35.3g
Fat
3.2g
Carbs
98.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (198g)

1/2 cup Cannellini Beans (130g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup chopped Kale (67g)

2 medium Tomatoes (246g total)

2 cups Vegetable Broth (480g)

PREPARATION

  • 1

    Rinse the lentils and beans if using canned, or ensure they are properly cooked and set aside.

  • 2

    Dice the onion, carrot, celery, and tomatoes. Mince the garlic.

  • 3

    In a large pot, add the diced onion and garlic. Sauté over medium heat for 2-3 minutes until they begin to soften.

  • 4

    Add the carrots and celery to the pot and sauté for another 3 minutes.

  • 5

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 6

    Stir in the lentils, cannellini beans, tomatoes, and chopped kale.

  • 7

    Allow the stew to simmer for about 15-20 minutes so that the flavors meld together and vegetables become tender.

  • 8

    Season with salt, pepper, and your favorite herbs (such as thyme or bay leaf) to taste, then serve hot.