Hearty Lentil Stew

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

Hearty Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Stew

A warming, satisfying lentil stew bursting with tender vegetables and hearty legumes. This robust bowl combines creamy cooked lentils with cannellini beans, fresh tomatoes, and a medley of diced carrots, celery, and onion, all simmered in a fragrant vegetable broth enhanced by garlic, bay leaf, and thyme. Finished with a handful of vibrant spinach, this stew offers a cozy and nutrient-dense meal perfect for lunch or dinner.

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NUTRITION

607kcal
Protein
40.8g
Fat
4.7g
Carbs
108.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked green lentils

0.5 cup cannellini beans

1 cup diced tomatoes

1 medium carrot, diced

1 stalk celery, diced

1/2 medium onion, diced

2 cloves garlic, minced

1 cup fresh spinach

2 cups low-sodium vegetable broth

1/2 tsp olive oil

1 bay leaf

1/2 tsp dried thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the lentils and, if not already cooked, boil them until tender then drain.

  • 2

    In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté for about 5 minutes until softened.

  • 3

    Stir in the minced garlic and cook for an additional minute until fragrant.

  • 4

    Add the cooked lentils, cannellini beans, diced tomatoes, and vegetable broth to the pot.

  • 5

    Toss in the bay leaf and dried thyme, then season lightly with salt and pepper.

  • 6

    Bring the stew to a gentle simmer and let it cook for 15-20 minutes to allow the flavors to meld.

  • 7

    Just before serving, stir in the fresh spinach and let it wilt for about 2 minutes.

  • 8

    Taste and adjust seasonings as needed, then serve warm.

Hearty Lentil Stew

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

Hearty Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Stew

A warming, satisfying lentil stew bursting with tender vegetables and hearty legumes. This robust bowl combines creamy cooked lentils with cannellini beans, fresh tomatoes, and a medley of diced carrots, celery, and onion, all simmered in a fragrant vegetable broth enhanced by garlic, bay leaf, and thyme. Finished with a handful of vibrant spinach, this stew offers a cozy and nutrient-dense meal perfect for lunch or dinner.

NUTRITION

607kcal
Protein
40.8g
Fat
4.7g
Carbs
108.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked green lentils

0.5 cup cannellini beans

1 cup diced tomatoes

1 medium carrot, diced

1 stalk celery, diced

1/2 medium onion, diced

2 cloves garlic, minced

1 cup fresh spinach

2 cups low-sodium vegetable broth

1/2 tsp olive oil

1 bay leaf

1/2 tsp dried thyme

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the lentils and, if not already cooked, boil them until tender then drain.

  • 2

    In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté for about 5 minutes until softened.

  • 3

    Stir in the minced garlic and cook for an additional minute until fragrant.

  • 4

    Add the cooked lentils, cannellini beans, diced tomatoes, and vegetable broth to the pot.

  • 5

    Toss in the bay leaf and dried thyme, then season lightly with salt and pepper.

  • 6

    Bring the stew to a gentle simmer and let it cook for 15-20 minutes to allow the flavors to meld.

  • 7

    Just before serving, stir in the fresh spinach and let it wilt for about 2 minutes.

  • 8

    Taste and adjust seasonings as needed, then serve warm.