YOUR SOLIN GENERATED RECIPE
Hearty Lentil Vegetable Stew
A comforting, nutrient-packed stew featuring earthy green lentils and tender chickpeas melded with vibrant vegetables and cubes of firm tofu. Sautéed aromatics and a gentle splash of olive oil bring out the natural sweetness of carrots, celery, and onions, while diced tomatoes add a refreshing tang. This satisfying bowl warms you from the inside out and perfectly fits your balanced meal plan.
INGREDIENTS
1 cup cooked green lentils
½ cup cooked chickpeas
3 ounces firm tofu
½ tablespoon extra virgin olive oil
1 medium carrot
1 stalk celery
¼ medium onion (quartered)
½ cup canned diced tomatoes
2 garlic cloves
PREPARATION
Rinse the lentils thoroughly under cold water if using dried lentils, then cook them until tender. Alternatively, use pre-cooked lentils for convenience.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion becomes translucent.
Add diced carrots and celery to the pan and cook for about 5 minutes, stirring occasionally.
Stir in the diced tomatoes, cooked lentils, and chickpeas. Bring the mixture to a gentle simmer.
Cut the firm tofu into small cubes and add it to the stew. Let the mixture simmer for another 10 minutes to allow the flavors to meld, stirring occasionally.
Season with salt, pepper, and any desired herbs (such as thyme or bay leaf) to taste. Adjust the consistency with a bit of water or vegetable broth if necessary.
Serve hot and enjoy a hearty, nourishing bowl of vegetable stew that perfectly balances protein and flavor.