Hearty Lentil Vegetable Stew

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

Hearty Lentil Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Vegetable Stew

Enjoy a warming bowl of Hearty Lentil Vegetable Stew that perfectly balances the earthy flavor of red lentils with the robust taste of chickpeas and tofu, blended with fresh garden vegetables. This comforting stew is an excellent option for a nourishing breakfast, lunch, or dinner, boasting a delightful medley of textures and subtle spices.

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NUTRITION

600kcal
Protein
38.8g
Fat
13.1g
Carbs
86.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (200g)

1/2 cup Cooked Chickpeas (82g)

3 oz Extra Firm Tofu (85g)

1 medium Carrot (61g)

2 stalks Celery (80g)

1/2 cup Diced Tomatoes (90g)

1 cup Chopped Kale (67g)

1 cup Low-Sodium Vegetable Broth (240g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic (6g)

1 tsp Ground Cumin (2.3g)

1 tsp Dried Thyme (1g)

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add minced garlic, diced carrot, and chopped celery. Sauté for 3-4 minutes until slightly softened.

  • 3

    Stir in the ground cumin and dried thyme, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the cooked red lentils, chickpeas, and cubed extra firm tofu. Mix gently.

  • 5

    Pour in the low-sodium vegetable broth and diced tomatoes. Stir to combine.

  • 6

    Bring the stew to a simmer and let it cook for 10 minutes to meld the flavors.

  • 7

    Stir in the chopped kale and continue simmering for an additional 3-5 minutes until the kale is wilted.

  • 8

    Taste and adjust the seasoning if necessary. Serve warm and enjoy your hearty and nutritious stew.

Hearty Lentil Vegetable Stew

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

Hearty Lentil Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Vegetable Stew

Enjoy a warming bowl of Hearty Lentil Vegetable Stew that perfectly balances the earthy flavor of red lentils with the robust taste of chickpeas and tofu, blended with fresh garden vegetables. This comforting stew is an excellent option for a nourishing breakfast, lunch, or dinner, boasting a delightful medley of textures and subtle spices.

NUTRITION

600kcal
Protein
38.8g
Fat
13.1g
Carbs
86.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (200g)

1/2 cup Cooked Chickpeas (82g)

3 oz Extra Firm Tofu (85g)

1 medium Carrot (61g)

2 stalks Celery (80g)

1/2 cup Diced Tomatoes (90g)

1 cup Chopped Kale (67g)

1 cup Low-Sodium Vegetable Broth (240g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic (6g)

1 tsp Ground Cumin (2.3g)

1 tsp Dried Thyme (1g)

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add minced garlic, diced carrot, and chopped celery. Sauté for 3-4 minutes until slightly softened.

  • 3

    Stir in the ground cumin and dried thyme, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the cooked red lentils, chickpeas, and cubed extra firm tofu. Mix gently.

  • 5

    Pour in the low-sodium vegetable broth and diced tomatoes. Stir to combine.

  • 6

    Bring the stew to a simmer and let it cook for 10 minutes to meld the flavors.

  • 7

    Stir in the chopped kale and continue simmering for an additional 3-5 minutes until the kale is wilted.

  • 8

    Taste and adjust the seasoning if necessary. Serve warm and enjoy your hearty and nutritious stew.