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 warming and nutritious stew loaded with tender lentils and hearty chickpeas, simmered with diced tomatoes, fresh vegetables, and aromatic garlic and onions. This satisfying bowl delivers comfort with every spoonful, perfect for a balanced meal at breakfast, lunch, or dinner.

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NUTRITION

562kcal
Protein
34.7g
Fat
5.1g
Carbs
100.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

0.75 cup Canned Chickpeas, drained (130g)

1 cup Diced Tomatoes (240g)

1 medium Carrot, diced (61g)

1 stalk Celery, diced (40g)

1 small Onion, chopped (70g)

1 cup Spinach (30g)

2 cloves Garlic, minced

2 cups Vegetable Broth (240g)

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and set aside.

  • 2

    In a large pot, add the chopped onion, carrot, celery, and minced garlic. Sauté over medium heat until the vegetables begin to soften, about 4-5 minutes.

  • 3

    Add the diced tomatoes and vegetable broth to the pot, stirring in to combine.

  • 4

    Stir in the cooked lentils and chickpeas, and bring the mixture to a gentle simmer.

  • 5

    Allow the stew to simmer for 10-15 minutes for the flavors to meld, stirring occasionally.

  • 6

    Just before serving, add the fresh spinach and stir until wilted.

  • 7

    Taste and adjust seasonings as desired, then serve warm.

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 warming and nutritious stew loaded with tender lentils and hearty chickpeas, simmered with diced tomatoes, fresh vegetables, and aromatic garlic and onions. This satisfying bowl delivers comfort with every spoonful, perfect for a balanced meal at breakfast, lunch, or dinner.

NUTRITION

562kcal
Protein
34.7g
Fat
5.1g
Carbs
100.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

0.75 cup Canned Chickpeas, drained (130g)

1 cup Diced Tomatoes (240g)

1 medium Carrot, diced (61g)

1 stalk Celery, diced (40g)

1 small Onion, chopped (70g)

1 cup Spinach (30g)

2 cloves Garlic, minced

2 cups Vegetable Broth (240g)

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and set aside.

  • 2

    In a large pot, add the chopped onion, carrot, celery, and minced garlic. Sauté over medium heat until the vegetables begin to soften, about 4-5 minutes.

  • 3

    Add the diced tomatoes and vegetable broth to the pot, stirring in to combine.

  • 4

    Stir in the cooked lentils and chickpeas, and bring the mixture to a gentle simmer.

  • 5

    Allow the stew to simmer for 10-15 minutes for the flavors to meld, stirring occasionally.

  • 6

    Just before serving, add the fresh spinach and stir until wilted.

  • 7

    Taste and adjust seasonings as desired, then serve warm.