Hearty Mushroom and Root 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 Root Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Root Vegetable Red Wine Stew

Enjoy a robust and comforting stew featuring earthy mushrooms, tender root vegetables, and a splash of red wine, enriched with nutritious lentils, chickpeas, and a hint of tofu for a balanced boost of protein. This dish exudes warming spices and a medley of textures, perfect for a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

453kcal
Protein
23.9g
Fat
4.5g
Carbs
75.8g

SERVINGS

1 serving

INGREDIENTS

100g Cooked Brown Lentils

41g Cooked Chickpeas

50g Extra Firm Tofu

150g White Mushrooms

80g Carrots

80g Parsnips

50g Onion

2 cloves Garlic

50ml Red Wine

250ml Vegetable Broth

1 tbsp Tomato Paste

0.5 tsp Dried Thyme

1 Bay Leaf

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the cooked lentils and chickpeas, and pat the tofu dry before dicing it into small cubes.

  • 2

    Clean the mushrooms with a damp cloth and slice them. Peel and dice the carrots, parsnips, and onion. Mince the garlic.

  • 3

    In a large pot, add the diced onion and minced garlic. Sauté over medium heat until fragrant, using a splash of water or broth if needed to prevent sticking.

  • 4

    Add the chopped mushrooms, carrots, and parsnips to the pot. Cook for about 5-7 minutes until they begin to soften.

  • 5

    Pour in the red wine and let it simmer for a couple of minutes to slightly reduce the alcohol and enhance flavor.

  • 6

    Stir in the tomato paste and dried thyme, then add the vegetable broth along with the bay leaf.

  • 7

    Add the lentils, chickpeas, and tofu. Bring the mixture to a gentle boil, then reduce the heat to a low simmer.

  • 8

    Allow the stew to simmer for about 20-25 minutes, letting the flavors meld and the vegetables become tender.

  • 9

    Season with salt and pepper to taste before serving hot.

Hearty Mushroom and Root 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 Root Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Root Vegetable Red Wine Stew

Enjoy a robust and comforting stew featuring earthy mushrooms, tender root vegetables, and a splash of red wine, enriched with nutritious lentils, chickpeas, and a hint of tofu for a balanced boost of protein. This dish exudes warming spices and a medley of textures, perfect for a satisfying meal any time of day.

NUTRITION

453kcal
Protein
23.9g
Fat
4.5g
Carbs
75.8g

SERVINGS

1 serving

INGREDIENTS

100g Cooked Brown Lentils

41g Cooked Chickpeas

50g Extra Firm Tofu

150g White Mushrooms

80g Carrots

80g Parsnips

50g Onion

2 cloves Garlic

50ml Red Wine

250ml Vegetable Broth

1 tbsp Tomato Paste

0.5 tsp Dried Thyme

1 Bay Leaf

PREPARATION

  • 1

    Rinse and drain the cooked lentils and chickpeas, and pat the tofu dry before dicing it into small cubes.

  • 2

    Clean the mushrooms with a damp cloth and slice them. Peel and dice the carrots, parsnips, and onion. Mince the garlic.

  • 3

    In a large pot, add the diced onion and minced garlic. Sauté over medium heat until fragrant, using a splash of water or broth if needed to prevent sticking.

  • 4

    Add the chopped mushrooms, carrots, and parsnips to the pot. Cook for about 5-7 minutes until they begin to soften.

  • 5

    Pour in the red wine and let it simmer for a couple of minutes to slightly reduce the alcohol and enhance flavor.

  • 6

    Stir in the tomato paste and dried thyme, then add the vegetable broth along with the bay leaf.

  • 7

    Add the lentils, chickpeas, and tofu. Bring the mixture to a gentle boil, then reduce the heat to a low simmer.

  • 8

    Allow the stew to simmer for about 20-25 minutes, letting the flavors meld and the vegetables become tender.

  • 9

    Season with salt and pepper to taste before serving hot.