YOUR SOLIN GENERATED RECIPE
Healthy Robust Vegetable Stew
Savor a hearty vegetable stew packed with a blend of chickpeas, lentils, crisp kale, and fresh seasonal vegetables, boosted by protein-rich tofu and edamame. This vibrant stew brims with warmth and nourishing flavors to fuel your day while keeping things light and nutritious.
INGREDIENTS
1/2 cup Chickpeas (82g)
1/2 cup Cooked Lentils (100g)
1 cup chopped Kale (67g)
1 medium Carrot (61g)
1 medium Zucchini (196g)
1 medium Tomato (123g)
150g Firm Tofu
1/2 cup Shelled Edamame (75g)
PREPARATION
Rinse and drain the chickpeas and lentils if not using pre-cooked versions.
Chop the kale, carrot, zucchini, and tomato into bite-sized pieces.
Cube the firm tofu and lightly press it between paper towels to remove excess moisture.
Heat a large pot over medium heat. Add a splash of water or low-sodium vegetable broth to prevent sticking if avoiding oil.
Add the chopped carrots and zucchini to the pot, sautéing for 3-4 minutes until they begin to soften.
Stir in the kale and tomato, allowing them to release their flavors for another 2 minutes.
Add the chickpeas, lentils, tofu, and edamame to the pot. Pour in enough vegetable broth or water to cover the ingredients by about an inch.
Season with salt, pepper, and your favorite herbs such as thyme or rosemary. Bring the stew to a simmer.
Let it cook on low-medium heat for 10-15 minutes, stirring occasionally, until all vegetables are tender and flavors meld together.
Taste and adjust seasonings as needed before serving warm.