Creamy Lentil and Vegetable Stew with Edamame

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

Creamy Lentil and Vegetable Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stew with Edamame

A warming, hearty stew bursting with tender red lentils, vibrant vegetables, and protein-packed edamame, all enveloped in a luxuriously creamy nonfat Greek yogurt finish. This vegetarian delight balances earthy lentils with fresh spinach, sweet carrots, and a savory blend of tomato and onion, elevated by aromatic garlic and cumin for a comforting yet energizing meal.

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NUTRITION

396kcal
Protein
41.3g
Fat
6.2g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Red Lentils (100g)

3/4 cup Shelled Edamame (116g)

2/3 cup Nonfat Greek Yogurt (150g)

1 small diced Carrot (50g)

1/4 medium diced Yellow Onion (25g)

1/2 cup diced Tomatoes (90g)

1 cup Fresh Spinach (30g)

1 cup Vegetable Broth (240g)

1 clove minced Garlic

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium pot, heat the vegetable broth over medium heat and add the minced garlic and ground cumin.

  • 2

    Add the diced carrot and yellow onion, and sauté gently for 3-4 minutes until they begin to soften.

  • 3

    Stir in the cooked red lentils and diced tomatoes, letting the flavors meld for about 5 minutes.

  • 4

    Fold in the shelled edamame and fresh spinach, allowing the spinach to wilt into the stew.

  • 5

    Remove the pot from heat and gently stir in the nonfat Greek yogurt until the stew becomes creamy.

  • 6

    Season with salt and pepper to taste and serve warm.

Creamy Lentil and Vegetable Stew with Edamame

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

Creamy Lentil and Vegetable Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stew with Edamame

A warming, hearty stew bursting with tender red lentils, vibrant vegetables, and protein-packed edamame, all enveloped in a luxuriously creamy nonfat Greek yogurt finish. This vegetarian delight balances earthy lentils with fresh spinach, sweet carrots, and a savory blend of tomato and onion, elevated by aromatic garlic and cumin for a comforting yet energizing meal.

NUTRITION

396kcal
Protein
41.3g
Fat
6.2g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Red Lentils (100g)

3/4 cup Shelled Edamame (116g)

2/3 cup Nonfat Greek Yogurt (150g)

1 small diced Carrot (50g)

1/4 medium diced Yellow Onion (25g)

1/2 cup diced Tomatoes (90g)

1 cup Fresh Spinach (30g)

1 cup Vegetable Broth (240g)

1 clove minced Garlic

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium pot, heat the vegetable broth over medium heat and add the minced garlic and ground cumin.

  • 2

    Add the diced carrot and yellow onion, and sauté gently for 3-4 minutes until they begin to soften.

  • 3

    Stir in the cooked red lentils and diced tomatoes, letting the flavors meld for about 5 minutes.

  • 4

    Fold in the shelled edamame and fresh spinach, allowing the spinach to wilt into the stew.

  • 5

    Remove the pot from heat and gently stir in the nonfat Greek yogurt until the stew becomes creamy.

  • 6

    Season with salt and pepper to taste and serve warm.