Hearty Vegetable Lentil Stew

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

Hearty Vegetable Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Lentil Stew

This warming, earthy stew combines hearty lentils with a rainbow of fresh vegetables to create a filling, nutritious meal perfect for any time of the day. Slow-cooked to meld flavors and finish with a drizzle of olive oil for richness, every spoonful bursts with comforting and satisfying taste.

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NUTRITION

559kcal
Protein
33.6g
Fat
7.1g
Carbs
98.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups dry Lentils (300g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/2 medium Onion (55g)

1 cup chopped Tomatoes (180g)

1 cup raw Spinach (30g)

1/2 small Potato (75g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

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PREPARATION

  • 1

    Rinse the dry lentils under cold water and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion; sauté until the onion becomes translucent.

  • 3

    Add the chopped carrot, celery, and diced potato to the pot. Stir and cook for about 3-4 minutes.

  • 4

    Mix in the lentils, chopped tomatoes, and vegetable broth. Bring the mixture to a simmer.

  • 5

    Cover the pot and let the stew simmer on low heat for 25-30 minutes, or until the lentils and vegetables are tender.

  • 6

    Once the lentils are cooked, stir in the raw spinach and cook for an additional 2 minutes until wilted.

  • 7

    Season with salt and pepper (and additional herbs if desired). Serve hot and enjoy your hearty, nutritious vegetable lentil stew.

Hearty Vegetable Lentil Stew

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

Hearty Vegetable Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Lentil Stew

This warming, earthy stew combines hearty lentils with a rainbow of fresh vegetables to create a filling, nutritious meal perfect for any time of the day. Slow-cooked to meld flavors and finish with a drizzle of olive oil for richness, every spoonful bursts with comforting and satisfying taste.

NUTRITION

559kcal
Protein
33.6g
Fat
7.1g
Carbs
98.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups dry Lentils (300g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/2 medium Onion (55g)

1 cup chopped Tomatoes (180g)

1 cup raw Spinach (30g)

1/2 small Potato (75g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

PREPARATION

  • 1

    Rinse the dry lentils under cold water and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion; sauté until the onion becomes translucent.

  • 3

    Add the chopped carrot, celery, and diced potato to the pot. Stir and cook for about 3-4 minutes.

  • 4

    Mix in the lentils, chopped tomatoes, and vegetable broth. Bring the mixture to a simmer.

  • 5

    Cover the pot and let the stew simmer on low heat for 25-30 minutes, or until the lentils and vegetables are tender.

  • 6

    Once the lentils are cooked, stir in the raw spinach and cook for an additional 2 minutes until wilted.

  • 7

    Season with salt and pepper (and additional herbs if desired). Serve hot and enjoy your hearty, nutritious vegetable lentil stew.