Hearty Vegetable Lentil Stew

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

Hearty Vegetable Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Lentil Stew

A comforting, nutrient-packed stew featuring tender lentils, protein-rich firm tofu, and a medley of fresh vegetables simmered in a savory tomato broth. Perfect for a warming meal any time of day!

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NUTRITION

497kcal
Protein
32.7g
Fat
11.2g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

100g Firm Tofu

1 medium Carrot

2 stalks Celery

1 medium Onion

2 cloves Garlic

1 cup Diced Tomatoes (240g)

1 cup Spinach (30g)

1 cup Vegetable Broth (240g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Rinse the lentils and cook them in water until tender if not already cooked.

  • 2

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

  • 3

    Cut the tofu into small cubes.

  • 4

    In a large pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 5

    Add the carrots and celery to the pot and cook for about 3-4 minutes.

  • 6

    Stir in the diced tomatoes and vegetable broth, bringing the mixture to a gentle simmer.

  • 7

    Add the cooked lentils and tofu cubes to the pot. Season with salt, pepper, and any additional herbs you prefer.

  • 8

    Let the stew simmer for about 10-15 minutes, allowing the flavors to meld.

  • 9

    Just before serving, stir in the spinach and let it wilt.

  • 10

    Taste and adjust seasoning as needed, then serve warm.

Hearty Vegetable Lentil Stew

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

Hearty Vegetable Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Lentil Stew

A comforting, nutrient-packed stew featuring tender lentils, protein-rich firm tofu, and a medley of fresh vegetables simmered in a savory tomato broth. Perfect for a warming meal any time of day!

NUTRITION

497kcal
Protein
32.7g
Fat
11.2g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

100g Firm Tofu

1 medium Carrot

2 stalks Celery

1 medium Onion

2 cloves Garlic

1 cup Diced Tomatoes (240g)

1 cup Spinach (30g)

1 cup Vegetable Broth (240g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Rinse the lentils and cook them in water until tender if not already cooked.

  • 2

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

  • 3

    Cut the tofu into small cubes.

  • 4

    In a large pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 5

    Add the carrots and celery to the pot and cook for about 3-4 minutes.

  • 6

    Stir in the diced tomatoes and vegetable broth, bringing the mixture to a gentle simmer.

  • 7

    Add the cooked lentils and tofu cubes to the pot. Season with salt, pepper, and any additional herbs you prefer.

  • 8

    Let the stew simmer for about 10-15 minutes, allowing the flavors to meld.

  • 9

    Just before serving, stir in the spinach and let it wilt.

  • 10

    Taste and adjust seasoning as needed, then serve warm.