Lentil and Mushroom Stew with Edamame

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

Lentil and Mushroom Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom Stew with Edamame

Enjoy a hearty bowl of lentil and mushroom stew enriched with vibrant edamame and a medley of garden vegetables. This warming, vegetarian dish offers comforting textures and delightful flavors, perfect for a nutritious dinner that feels both rustic and satisfying.

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NUTRITION

558kcal
Protein
40.8g
Fat
14.3g
Carbs
74.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (200g)

1 cup shelled edamame (155g)

1 cup sliced mushrooms (70g)

1/2 cup diced carrot (65g)

1/2 cup diced celery (50g)

1/2 cup diced onion (80g)

2 cloves minced garlic

1 cup vegetable broth (240g)

1 tsp olive oil (4.5g)

1/2 tsp dried thyme

1 bay leaf

Salt and pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add diced onion, carrot, and celery and sauté for 4-5 minutes until they start to soften.

  • 3

    Stir in the minced garlic and sliced mushrooms, cooking for another 2-3 minutes until the mushrooms begin to release their moisture.

  • 4

    Add the cooked lentils and shelled edamame to the pot, stirring to combine.

  • 5

    Pour in the vegetable broth and add the bay leaf and dried thyme. Season lightly with salt and pepper.

  • 6

    Bring the mixture to a simmer and let it cook for 10-12 minutes, allowing the flavors to meld and the vegetables to become tender.

  • 7

    Taste and adjust seasoning if needed, then remove the bay leaf before serving.

  • 8

    Ladle the hearty stew into bowls and enjoy warm.

Lentil and Mushroom Stew with Edamame

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

Lentil and Mushroom Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom Stew with Edamame

Enjoy a hearty bowl of lentil and mushroom stew enriched with vibrant edamame and a medley of garden vegetables. This warming, vegetarian dish offers comforting textures and delightful flavors, perfect for a nutritious dinner that feels both rustic and satisfying.

NUTRITION

558kcal
Protein
40.8g
Fat
14.3g
Carbs
74.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (200g)

1 cup shelled edamame (155g)

1 cup sliced mushrooms (70g)

1/2 cup diced carrot (65g)

1/2 cup diced celery (50g)

1/2 cup diced onion (80g)

2 cloves minced garlic

1 cup vegetable broth (240g)

1 tsp olive oil (4.5g)

1/2 tsp dried thyme

1 bay leaf

Salt and pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add diced onion, carrot, and celery and sauté for 4-5 minutes until they start to soften.

  • 3

    Stir in the minced garlic and sliced mushrooms, cooking for another 2-3 minutes until the mushrooms begin to release their moisture.

  • 4

    Add the cooked lentils and shelled edamame to the pot, stirring to combine.

  • 5

    Pour in the vegetable broth and add the bay leaf and dried thyme. Season lightly with salt and pepper.

  • 6

    Bring the mixture to a simmer and let it cook for 10-12 minutes, allowing the flavors to meld and the vegetables to become tender.

  • 7

    Taste and adjust seasoning if needed, then remove the bay leaf before serving.

  • 8

    Ladle the hearty stew into bowls and enjoy warm.