Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

A comforting and robust red wine-infused stew featuring tender cremini mushrooms, hearty lentils and white beans, and a medley of vegetables simmered in a fragrant vegetable broth. This dish bursts with earthy flavor and a warm, rustic aroma, creating a nourishing meal for any time of day.

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NUTRITION

585kcal
Protein
34g
Fat
6.8g
Carbs
91.2g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

1 medium Carrot

1 medium Yellow Onion

1/3 cup Red Wine

1 cup Low-Sodium Vegetable Broth

1/2 cup Diced Tomatoes

0.75 cup Cooked Lentils

0.75 cup Cooked White Beans

1 tsp Olive Oil

2 cloves Garlic

0.5 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add minced garlic and dried thyme, and sauté until the garlic becomes fragrant.

  • 2

    Add the chopped yellow onion and diced carrot to the pot. Cook until they start to soften, about 5 minutes.

  • 3

    Stir in the sliced cremini mushrooms and continue to sauté for another 4-5 minutes until the mushrooms release their moisture and begin to brown.

  • 4

    Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom, and let it simmer for about 2 minutes.

  • 5

    Add the low-sodium vegetable broth, diced tomatoes, cooked lentils, and cooked white beans to the pot. Stir to combine all the ingredients.

  • 6

    Bring the stew to a gentle simmer, and let it cook for 15-20 minutes to meld the flavors. Season with salt and pepper to taste.

  • 7

    Serve hot, enjoying the hearty texture and deep, rich flavors of the red wine-infused vegetable stew.

Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

A comforting and robust red wine-infused stew featuring tender cremini mushrooms, hearty lentils and white beans, and a medley of vegetables simmered in a fragrant vegetable broth. This dish bursts with earthy flavor and a warm, rustic aroma, creating a nourishing meal for any time of day.

NUTRITION

585kcal
Protein
34g
Fat
6.8g
Carbs
91.2g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

1 medium Carrot

1 medium Yellow Onion

1/3 cup Red Wine

1 cup Low-Sodium Vegetable Broth

1/2 cup Diced Tomatoes

0.75 cup Cooked Lentils

0.75 cup Cooked White Beans

1 tsp Olive Oil

2 cloves Garlic

0.5 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add minced garlic and dried thyme, and sauté until the garlic becomes fragrant.

  • 2

    Add the chopped yellow onion and diced carrot to the pot. Cook until they start to soften, about 5 minutes.

  • 3

    Stir in the sliced cremini mushrooms and continue to sauté for another 4-5 minutes until the mushrooms release their moisture and begin to brown.

  • 4

    Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom, and let it simmer for about 2 minutes.

  • 5

    Add the low-sodium vegetable broth, diced tomatoes, cooked lentils, and cooked white beans to the pot. Stir to combine all the ingredients.

  • 6

    Bring the stew to a gentle simmer, and let it cook for 15-20 minutes to meld the flavors. Season with salt and pepper to taste.

  • 7

    Serve hot, enjoying the hearty texture and deep, rich flavors of the red wine-infused vegetable stew.