YOUR SOLIN GENERATED RECIPE
Hearty Mushroom and Vegetable Red Wine Stew
Savor the comforting warmth of a robust red wine stew packed with tender mushrooms, vibrant vegetables, protein-boosting red lentils and tofu. This hearty stew delivers a medley of textures and deep flavors that harmonize beautifully, making it a nourishing choice any time of the day.
INGREDIENTS
80 grams Red Lentils
126 grams Firm Tofu
70 grams White Button Mushrooms
65 grams Carrot
50 grams Celery
75 grams Bell Pepper
90 grams Diced Tomatoes
40 grams Onion
2 cloves Garlic
60 ml Red Wine
5 grams Olive Oil
240 ml Vegetable Broth
PREPARATION
Rinse the red lentils under cold water and set aside.
Heat the olive oil in a large pot over medium heat. Sauté chopped onions and garlic until they soften and become fragrant.
Add the sliced mushrooms, diced carrots, celery, and bell pepper. Cook for about 5 minutes until the vegetables begin to soften.
Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom.
Stir in the diced tomatoes and vegetable broth, then add the red lentils.
Bring the mixture to a gentle simmer and let cook for 15-20 minutes, or until the lentils are tender.
While the stew simmers, cube the tofu and gently stir it into the stew about 5 minutes before the end, allowing it to warm through without breaking apart.
Taste and adjust seasoning if needed. Serve hot and enjoy the rich, earthy flavors of the stew.