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 nourishing bowl of vegetable lentil stew simmered with green lentils, tender vegetables, and a hint of herbs. Warm and comforting, this stew delivers a hearty dose of plant-based protein and a medley of textures and flavors, perfect for any meal of the day.

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NUTRITION

542kcal
Protein
34.7g
Fat
7.1g
Carbs
90.8g

SERVINGS

1 serving

INGREDIENTS

0.66 cup dry Green Lentils

0.25 cup Cannellini Beans

1 medium Carrot

1 celery stalk

0.5 medium Onion

0.5 cup Diced Tomatoes (Canned)

1 cup Spinach

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Rinse the dry green lentils thoroughly under cold water and set aside.

  • 2

    In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent.

  • 3

    Add the chopped carrot and celery to the pot. Sauté for an additional 3-4 minutes until slightly tender.

  • 4

    Stir in the rinsed lentils, cannellini beans, and canned diced tomatoes along with their juices.

  • 5

    Pour in the vegetable broth and bring the stew to a simmer.

  • 6

    Allow the stew to simmer over medium-low heat for 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.

  • 7

    In the last few minutes of cooking, add the fresh spinach and let it wilt.

  • 8

    Season with salt, pepper, and any additional herbs of choice to taste. Adjust seasoning as needed.

  • 9

    Serve warm and enjoy your hearty and nutritious vegetable lentil stew.

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 nourishing bowl of vegetable lentil stew simmered with green lentils, tender vegetables, and a hint of herbs. Warm and comforting, this stew delivers a hearty dose of plant-based protein and a medley of textures and flavors, perfect for any meal of the day.

NUTRITION

542kcal
Protein
34.7g
Fat
7.1g
Carbs
90.8g

SERVINGS

1 serving

INGREDIENTS

0.66 cup dry Green Lentils

0.25 cup Cannellini Beans

1 medium Carrot

1 celery stalk

0.5 medium Onion

0.5 cup Diced Tomatoes (Canned)

1 cup Spinach

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1 teaspoon Olive Oil

PREPARATION

  • 1

    Rinse the dry green lentils thoroughly under cold water and set aside.

  • 2

    In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent.

  • 3

    Add the chopped carrot and celery to the pot. Sauté for an additional 3-4 minutes until slightly tender.

  • 4

    Stir in the rinsed lentils, cannellini beans, and canned diced tomatoes along with their juices.

  • 5

    Pour in the vegetable broth and bring the stew to a simmer.

  • 6

    Allow the stew to simmer over medium-low heat for 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.

  • 7

    In the last few minutes of cooking, add the fresh spinach and let it wilt.

  • 8

    Season with salt, pepper, and any additional herbs of choice to taste. Adjust seasoning as needed.

  • 9

    Serve warm and enjoy your hearty and nutritious vegetable lentil stew.