Hearty Lentil Vegetable Stew

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

Hearty Lentil Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Vegetable Stew

A warming and nourishing bowl of stew packed with protein-rich lentils, hearty chickpeas, and a medley of vegetables including carrots, celery, kale, and spinach simmered in a savory tomato vegetable broth. This nutrient-dense dish offers comforting flavors with a vibrant, fresh finish—perfect for a cozy breakfast, fulfilling lunch, or satisfying dinner.

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NUTRITION

530kcal
Protein
31.3g
Fat
8.2g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked chickpeas (82g)

1/2 cup diced tomatoes (122g)

1 medium carrot (61g)

1 stalk celery (40g)

1/4 medium yellow onion (35g)

2 cloves garlic (6g)

1 cup fresh spinach (30g)

1 cup chopped kale (67g)

1 cup low-sodium vegetable broth (240g)

1 teaspoon olive oil (5g)

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the quartered onion and minced garlic to the pot. Sauté until the onion becomes translucent.

  • 3

    Stir in the diced carrot and chopped celery, cooking for a few minutes until they begin to soften.

  • 4

    Add the diced tomatoes, and allow the mixture to simmer for 3-4 minutes.

  • 5

    Pour in the vegetable broth, then add the red lentils and chickpeas.

  • 6

    Bring the stew to a gentle simmer and let it cook for about 20 minutes, or until the lentils are tender.

  • 7

    Stir in the chopped kale and spinach, and cook for an additional 3-5 minutes until the greens are wilted.

  • 8

    Season with salt and pepper to taste, then serve hot.

Hearty Lentil Vegetable Stew

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

Hearty Lentil Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Vegetable Stew

A warming and nourishing bowl of stew packed with protein-rich lentils, hearty chickpeas, and a medley of vegetables including carrots, celery, kale, and spinach simmered in a savory tomato vegetable broth. This nutrient-dense dish offers comforting flavors with a vibrant, fresh finish—perfect for a cozy breakfast, fulfilling lunch, or satisfying dinner.

NUTRITION

530kcal
Protein
31.3g
Fat
8.2g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked chickpeas (82g)

1/2 cup diced tomatoes (122g)

1 medium carrot (61g)

1 stalk celery (40g)

1/4 medium yellow onion (35g)

2 cloves garlic (6g)

1 cup fresh spinach (30g)

1 cup chopped kale (67g)

1 cup low-sodium vegetable broth (240g)

1 teaspoon olive oil (5g)

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the quartered onion and minced garlic to the pot. Sauté until the onion becomes translucent.

  • 3

    Stir in the diced carrot and chopped celery, cooking for a few minutes until they begin to soften.

  • 4

    Add the diced tomatoes, and allow the mixture to simmer for 3-4 minutes.

  • 5

    Pour in the vegetable broth, then add the red lentils and chickpeas.

  • 6

    Bring the stew to a gentle simmer and let it cook for about 20 minutes, or until the lentils are tender.

  • 7

    Stir in the chopped kale and spinach, and cook for an additional 3-5 minutes until the greens are wilted.

  • 8

    Season with salt and pepper to taste, then serve hot.