Creamy Lentil and Vegetable Stew with Edamame

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

Creamy Lentil and Vegetable Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stew with Edamame

Savor a hearty, comforting bowl of creamy lentil and vegetable stew enriched with vibrant edamame and white beans. This vegetarian creation blends red lentils, edamame, and tender white beans with a medley of carrots, celery, onion, garlic, and spinach simmered in a rich tomato vegetable broth. Finished with a swirl of creaminess from a dash of cashew cream, this stew offers a delicious balance of textures and a warming, nutritious flavor perfect for a satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

685kcal
Protein
44.9g
Fat
18.3g
Carbs
93.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (approx 60g)

1 cup shelled edamame (approx 155g)

1/2 cup cooked white beans (approx 90g)

1 medium carrot

1 stalk celery

1 small onion

2 cloves garlic

1 cup diced tomatoes

1 cup spinach

2 cups vegetable broth

2 tbsp cashew cream

2 tsp olive oil

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a large pot, heat olive oil over medium heat. Sauté chopped onion, diced carrot, and celery until they begin to soften, about 4-5 minutes.

  • 3

    Add minced garlic and cook for another minute until fragrant.

  • 4

    Stir in the red lentils, diced tomatoes, and vegetable broth. Bring to a simmer.

  • 5

    Allow the stew to simmer for about 15 minutes, or until the lentils are tender.

  • 6

    Add the shelled edamame and white beans, and continue simmering for an additional 5 minutes.

  • 7

    Stir in the spinach and cashew cream, then season with salt and pepper. Let the spinach wilt and flavors meld for another 2 minutes.

  • 8

    Taste and adjust seasoning if needed. Serve warm and enjoy the creamy, hearty flavors.

Creamy Lentil and Vegetable Stew with Edamame

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

Creamy Lentil and Vegetable Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stew with Edamame

Savor a hearty, comforting bowl of creamy lentil and vegetable stew enriched with vibrant edamame and white beans. This vegetarian creation blends red lentils, edamame, and tender white beans with a medley of carrots, celery, onion, garlic, and spinach simmered in a rich tomato vegetable broth. Finished with a swirl of creaminess from a dash of cashew cream, this stew offers a delicious balance of textures and a warming, nutritious flavor perfect for a satisfying dinner.

NUTRITION

685kcal
Protein
44.9g
Fat
18.3g
Carbs
93.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (approx 60g)

1 cup shelled edamame (approx 155g)

1/2 cup cooked white beans (approx 90g)

1 medium carrot

1 stalk celery

1 small onion

2 cloves garlic

1 cup diced tomatoes

1 cup spinach

2 cups vegetable broth

2 tbsp cashew cream

2 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a large pot, heat olive oil over medium heat. Sauté chopped onion, diced carrot, and celery until they begin to soften, about 4-5 minutes.

  • 3

    Add minced garlic and cook for another minute until fragrant.

  • 4

    Stir in the red lentils, diced tomatoes, and vegetable broth. Bring to a simmer.

  • 5

    Allow the stew to simmer for about 15 minutes, or until the lentils are tender.

  • 6

    Add the shelled edamame and white beans, and continue simmering for an additional 5 minutes.

  • 7

    Stir in the spinach and cashew cream, then season with salt and pepper. Let the spinach wilt and flavors meld for another 2 minutes.

  • 8

    Taste and adjust seasoning if needed. Serve warm and enjoy the creamy, hearty flavors.