Robust Vegetable Stew

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

Robust Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Robust Vegetable Stew

Savor a hearty vegetable stew brimming with tender chickpeas, lentils, and tofu, simmered with fresh tomatoes, carrots, celery, and spinach in a savory vegetable broth. This robust stew perfectly balances earthy flavors and vibrant textures to deliver a warming, satisfying meal ideal for any time of day.

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NUTRITION

615kcal
Protein
39.9g
Fat
14.3g
Carbs
94.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (82g)

3/4 cup cooked lentils (150g)

4 oz firm tofu (113g)

1 cup diced tomatoes (240g)

1 cup diced carrots (128g)

1 cup diced celery (101g)

1 cup spinach (30g)

1/2 cup diced onion (80g)

1 cup vegetable broth (240g)

2 cloves minced garlic

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the diced onion and minced garlic, and sauté until the onion becomes translucent.

  • 3

    Stir in the diced carrots and celery, and cook for about 3-4 minutes until they begin to soften.

  • 4

    Add the diced tomatoes and vegetable broth, bringing the mixture to a simmer.

  • 5

    Mix in the chickpeas, lentils, and tofu. Let the stew simmer for about 10-15 minutes to allow flavors to meld.

  • 6

    Stir in the spinach during the last few minutes of cooking until wilted.

  • 7

    Season with salt and pepper to taste, and serve warm.

Robust Vegetable Stew

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

Robust Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Robust Vegetable Stew

Savor a hearty vegetable stew brimming with tender chickpeas, lentils, and tofu, simmered with fresh tomatoes, carrots, celery, and spinach in a savory vegetable broth. This robust stew perfectly balances earthy flavors and vibrant textures to deliver a warming, satisfying meal ideal for any time of day.

NUTRITION

615kcal
Protein
39.9g
Fat
14.3g
Carbs
94.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (82g)

3/4 cup cooked lentils (150g)

4 oz firm tofu (113g)

1 cup diced tomatoes (240g)

1 cup diced carrots (128g)

1 cup diced celery (101g)

1 cup spinach (30g)

1/2 cup diced onion (80g)

1 cup vegetable broth (240g)

2 cloves minced garlic

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the diced onion and minced garlic, and sauté until the onion becomes translucent.

  • 3

    Stir in the diced carrots and celery, and cook for about 3-4 minutes until they begin to soften.

  • 4

    Add the diced tomatoes and vegetable broth, bringing the mixture to a simmer.

  • 5

    Mix in the chickpeas, lentils, and tofu. Let the stew simmer for about 10-15 minutes to allow flavors to meld.

  • 6

    Stir in the spinach during the last few minutes of cooking until wilted.

  • 7

    Season with salt and pepper to taste, and serve warm.