Hearty Root Vegetable Stew

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

Hearty Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable Stew

A warming, nutrient-packed stew that melds tender root vegetables with protein-rich red lentils and chickpeas. Perfect for any meal, this dish offers a comforting blend of natural sweetness, earthy flavors, and a hint of herbaceousness, making each spoonful hearty and satisfying.

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NUTRITION

599kcal
Protein
32.5g
Fat
7.6g
Carbs
97.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 small Parsnip (60g)

1 small Turnip (70g)

1/2 medium Sweet Potato (57g)

1.25 cups cooked Red Lentils (200g)

1/3 cup cooked Chickpeas (50g)

1/2 cup Diced Tomatoes (120g)

1 tsp Olive Oil

2 cloves Garlic

2 cups Vegetable Broth

1 tsp Thyme

Salt and Pepper, to taste

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PREPARATION

  • 1

    Chop the carrot, parsnip, turnip, and sweet potato into uniform bite-size pieces.

  • 2

    In a large pot, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the chopped root vegetables to the pot and stir for about 3-4 minutes to lightly brown them.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle boil.

  • 5

    Stir in the cooked red lentils, chickpeas, and diced tomatoes. Add thyme, and season with salt and pepper to taste.

  • 6

    Reduce the heat and let the stew simmer for 15-20 minutes, or until the vegetables are tender and the flavors meld together.

  • 7

    Taste and adjust seasonings if necessary before serving.

Hearty Root Vegetable Stew

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

Hearty Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable Stew

A warming, nutrient-packed stew that melds tender root vegetables with protein-rich red lentils and chickpeas. Perfect for any meal, this dish offers a comforting blend of natural sweetness, earthy flavors, and a hint of herbaceousness, making each spoonful hearty and satisfying.

NUTRITION

599kcal
Protein
32.5g
Fat
7.6g
Carbs
97.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 small Parsnip (60g)

1 small Turnip (70g)

1/2 medium Sweet Potato (57g)

1.25 cups cooked Red Lentils (200g)

1/3 cup cooked Chickpeas (50g)

1/2 cup Diced Tomatoes (120g)

1 tsp Olive Oil

2 cloves Garlic

2 cups Vegetable Broth

1 tsp Thyme

Salt and Pepper, to taste

PREPARATION

  • 1

    Chop the carrot, parsnip, turnip, and sweet potato into uniform bite-size pieces.

  • 2

    In a large pot, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the chopped root vegetables to the pot and stir for about 3-4 minutes to lightly brown them.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle boil.

  • 5

    Stir in the cooked red lentils, chickpeas, and diced tomatoes. Add thyme, and season with salt and pepper to taste.

  • 6

    Reduce the heat and let the stew simmer for 15-20 minutes, or until the vegetables are tender and the flavors meld together.

  • 7

    Taste and adjust seasonings if necessary before serving.