Lentil and Vegetable Protein Stew

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

Lentil and Vegetable Protein Stew

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Protein Stew

Savor a hearty, wholesome stew featuring tender red lentils and supremely satisfying firm tofu, simmered with carrots, celery, tomatoes, and spinach in a fragrant vegetable broth infused with garlic and herbs. This delicious vegetarian meal delivers a comforting bowl of savory goodness ideal for dinner.

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NUTRITION

460kcal
Protein
30.5g
Fat
10.1g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

100g firm tofu

1 medium carrot (61g)

2 stalks celery (80g)

1/2 cup diced tomatoes (123g)

1 cup raw spinach (30g)

1/2 small onion (70g)

1 clove garlic

1 cup vegetable broth (240g)

1 tsp olive oil (5g)

1/2 tsp dried thyme

1 bay leaf

Salt and black pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and cook them in a small pot with water until tender, about 15-20 minutes. Drain any excess water if necessary.

  • 2

    While the lentils cook, press the tofu lightly to remove excess moisture and cut it into small cubes.

  • 3

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until soft and translucent.

  • 4

    Add the diced carrot and celery to the pot, and cook for about 5 minutes until they begin to soften.

  • 5

    Stir in the cooked lentils, tofu cubes, and diced tomatoes. Pour in the vegetable broth and add the bay leaf and dried thyme.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 10-15 minutes so the flavors meld together.

  • 7

    In the final few minutes of cooking, stir in the spinach until just wilted. Season the stew with salt and black pepper to taste.

  • 8

    Remove the bay leaf before serving. Enjoy your warm, nutritious lentil and vegetable protein stew!

Lentil and Vegetable Protein Stew

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

Lentil and Vegetable Protein Stew

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Protein Stew

Savor a hearty, wholesome stew featuring tender red lentils and supremely satisfying firm tofu, simmered with carrots, celery, tomatoes, and spinach in a fragrant vegetable broth infused with garlic and herbs. This delicious vegetarian meal delivers a comforting bowl of savory goodness ideal for dinner.

NUTRITION

460kcal
Protein
30.5g
Fat
10.1g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

100g firm tofu

1 medium carrot (61g)

2 stalks celery (80g)

1/2 cup diced tomatoes (123g)

1 cup raw spinach (30g)

1/2 small onion (70g)

1 clove garlic

1 cup vegetable broth (240g)

1 tsp olive oil (5g)

1/2 tsp dried thyme

1 bay leaf

Salt and black pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and cook them in a small pot with water until tender, about 15-20 minutes. Drain any excess water if necessary.

  • 2

    While the lentils cook, press the tofu lightly to remove excess moisture and cut it into small cubes.

  • 3

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until soft and translucent.

  • 4

    Add the diced carrot and celery to the pot, and cook for about 5 minutes until they begin to soften.

  • 5

    Stir in the cooked lentils, tofu cubes, and diced tomatoes. Pour in the vegetable broth and add the bay leaf and dried thyme.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 10-15 minutes so the flavors meld together.

  • 7

    In the final few minutes of cooking, stir in the spinach until just wilted. Season the stew with salt and black pepper to taste.

  • 8

    Remove the bay leaf before serving. Enjoy your warm, nutritious lentil and vegetable protein stew!