Hearty Lentil and Roasted Vegetable Stew

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

Hearty Lentil and Roasted Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Stew

Enjoy a warming bowl of Hearty Lentil and Roasted Vegetable Stew that combines tender green lentils, caramelized vegetables, and savory tempeh for an added protein boost. This wholesome dish is infused with aromatic garlic and herbs, offering a satisfying balance of earthy flavors and a comforting texture perfect for any mealtime.

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NUTRITION

490kcal
Protein
33.0g
Fat
15.3g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked green lentils

3 ounces tempeh

1 medium carrot

1 stalk celery

0.5 medium onion

0.5 cup diced tomatoes

1 cup spinach

0.5 medium red bell pepper

1 tsp olive oil

2 cloves garlic

1 cup vegetable broth

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot, celery, onion, and red bell pepper into bite-sized pieces. Peel and slice the garlic cloves.

  • 3

    Toss the chopped vegetables with olive oil, salt, pepper, and your choice of herbs, then spread them on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, cube the tempeh and lightly sauté in a non-stick pan until golden brown on all sides.

  • 5

    In a large pot, combine the cooked green lentils, roasted vegetables, sautéed tempeh, diced tomatoes, spinach, and vegetable broth.

  • 6

    Bring the stew to a simmer on medium heat and cook for an additional 5-10 minutes, allowing the flavors to meld together.

  • 7

    Adjust seasoning with salt and pepper as needed, then serve hot.

Hearty Lentil and Roasted Vegetable Stew

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

Hearty Lentil and Roasted Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Stew

Enjoy a warming bowl of Hearty Lentil and Roasted Vegetable Stew that combines tender green lentils, caramelized vegetables, and savory tempeh for an added protein boost. This wholesome dish is infused with aromatic garlic and herbs, offering a satisfying balance of earthy flavors and a comforting texture perfect for any mealtime.

NUTRITION

490kcal
Protein
33.0g
Fat
15.3g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked green lentils

3 ounces tempeh

1 medium carrot

1 stalk celery

0.5 medium onion

0.5 cup diced tomatoes

1 cup spinach

0.5 medium red bell pepper

1 tsp olive oil

2 cloves garlic

1 cup vegetable broth

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot, celery, onion, and red bell pepper into bite-sized pieces. Peel and slice the garlic cloves.

  • 3

    Toss the chopped vegetables with olive oil, salt, pepper, and your choice of herbs, then spread them on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, cube the tempeh and lightly sauté in a non-stick pan until golden brown on all sides.

  • 5

    In a large pot, combine the cooked green lentils, roasted vegetables, sautéed tempeh, diced tomatoes, spinach, and vegetable broth.

  • 6

    Bring the stew to a simmer on medium heat and cook for an additional 5-10 minutes, allowing the flavors to meld together.

  • 7

    Adjust seasoning with salt and pepper as needed, then serve hot.