Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Enjoy a rich and comforting stew loaded with earthy mushrooms, tender carrots, savory onions, and a splash of red wine. Combined with protein-packed tofu and hearty lentils, this vibrant, slow-simmered dish offers an indulgent balance of flavors, perfect for a satisfying meal any time of day.

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NUTRITION

588kcal
Protein
42.6g
Fat
13.3g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

200g Mushrooms

150g Firm Tofu

1 cup Cooked Lentils

1 medium Carrot

1 small Onion

2 cloves Garlic

1/2 cup Canned Diced Tomatoes

1/4 cup Dry Red Wine

1 cup Vegetable Broth

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Sauté diced onions, minced garlic, and sliced carrots until they soften, about 5 minutes.

  • 3

    Add the chopped mushrooms and cook until they begin to release their moisture, about 4 minutes.

  • 4

    Cube the tofu and add it to the pot, stirring gently.

  • 5

    Stir in the canned diced tomatoes, cooked lentils, and red wine, allowing the wine to reduce for about 2 minutes.

  • 6

    Pour in the vegetable broth, and add dried thyme and rosemary. Season with salt and pepper.

  • 7

    Bring the stew to a simmer, then reduce heat and let it cook for 15-20 minutes, stirring occasionally, to let the flavors meld.

  • 8

    Taste and adjust seasoning as needed before serving.

Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Enjoy a rich and comforting stew loaded with earthy mushrooms, tender carrots, savory onions, and a splash of red wine. Combined with protein-packed tofu and hearty lentils, this vibrant, slow-simmered dish offers an indulgent balance of flavors, perfect for a satisfying meal any time of day.

NUTRITION

588kcal
Protein
42.6g
Fat
13.3g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

200g Mushrooms

150g Firm Tofu

1 cup Cooked Lentils

1 medium Carrot

1 small Onion

2 cloves Garlic

1/2 cup Canned Diced Tomatoes

1/4 cup Dry Red Wine

1 cup Vegetable Broth

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Sauté diced onions, minced garlic, and sliced carrots until they soften, about 5 minutes.

  • 3

    Add the chopped mushrooms and cook until they begin to release their moisture, about 4 minutes.

  • 4

    Cube the tofu and add it to the pot, stirring gently.

  • 5

    Stir in the canned diced tomatoes, cooked lentils, and red wine, allowing the wine to reduce for about 2 minutes.

  • 6

    Pour in the vegetable broth, and add dried thyme and rosemary. Season with salt and pepper.

  • 7

    Bring the stew to a simmer, then reduce heat and let it cook for 15-20 minutes, stirring occasionally, to let the flavors meld.

  • 8

    Taste and adjust seasoning as needed before serving.