Lentil and Vegetable Stew with Silky Coconut Milk

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

Lentil and Vegetable Stew with Silky Coconut Milk

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stew with Silky Coconut Milk

Enjoy a hearty and comforting bowl of lentil and vegetable stew accented with silky coconut milk and warm spices. This vibrant dish features red lentils, fresh carrots, onions, celery, and tomatoes, all gently simmered to create a harmonious blend of creamy richness and savory vegetables—perfect for a satisfying vegetarian dinner.

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NUTRITION

649kcal
Protein
17.4g
Fat
44.4g
Carbs
54.0g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Red Lentils (dry)

1/2 cup Light Coconut Milk

1 medium Carrot

1 small Onion

1 stalk Celery

1 cup Diced Tomatoes

2 cloves Garlic

2 tbsp Olive Oil

1 tsp Ground Cumin

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cool water and set aside.

  • 2

    Chop the carrot, onion, and celery into bite-sized pieces. Mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions and garlic, sautéing until soft and fragrant.

  • 4

    Add the carrots and celery to the pot; continue to sauté for about 3-4 minutes until they start to soften.

  • 5

    Stir in the rinsed lentils along with the diced tomatoes, ground cumin, dried thyme, and bay leaf.

  • 6

    Pour in the light coconut milk along with 1 to 1.5 cups of water to ensure the stew has enough liquid. Bring the mixture to a gentle simmer.

  • 7

    Reduce the heat and let it simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the flavors meld together. If the stew becomes too thick, add a bit more water to reach your desired consistency.

  • 8

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 9

    Ladle the stew into bowls and enjoy while warm.

Lentil and Vegetable Stew with Silky Coconut Milk

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

Lentil and Vegetable Stew with Silky Coconut Milk

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stew with Silky Coconut Milk

Enjoy a hearty and comforting bowl of lentil and vegetable stew accented with silky coconut milk and warm spices. This vibrant dish features red lentils, fresh carrots, onions, celery, and tomatoes, all gently simmered to create a harmonious blend of creamy richness and savory vegetables—perfect for a satisfying vegetarian dinner.

NUTRITION

649kcal
Protein
17.4g
Fat
44.4g
Carbs
54.0g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Red Lentils (dry)

1/2 cup Light Coconut Milk

1 medium Carrot

1 small Onion

1 stalk Celery

1 cup Diced Tomatoes

2 cloves Garlic

2 tbsp Olive Oil

1 tsp Ground Cumin

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cool water and set aside.

  • 2

    Chop the carrot, onion, and celery into bite-sized pieces. Mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions and garlic, sautéing until soft and fragrant.

  • 4

    Add the carrots and celery to the pot; continue to sauté for about 3-4 minutes until they start to soften.

  • 5

    Stir in the rinsed lentils along with the diced tomatoes, ground cumin, dried thyme, and bay leaf.

  • 6

    Pour in the light coconut milk along with 1 to 1.5 cups of water to ensure the stew has enough liquid. Bring the mixture to a gentle simmer.

  • 7

    Reduce the heat and let it simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the flavors meld together. If the stew becomes too thick, add a bit more water to reach your desired consistency.

  • 8

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 9

    Ladle the stew into bowls and enjoy while warm.