Hearty Red Wine Mushroom and Vegetable Stew

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

Hearty Red Wine Mushroom and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Red Wine Mushroom and Vegetable Stew

Savor a warm and comforting bowl of red wine mushroom and vegetable stew, bursting with earthy mushrooms, tender lentils, crisp vegetables, and a delightful splash of red wine. This hearty stew offers a balanced combination of plant-based proteins and fresh produce, perfect for any meal of the day.

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NUTRITION

532kcal
Protein
35.4g
Fat
5.2g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

100 grams Extra Firm Tofu

150 grams Cremini Mushrooms

120 ml Dry Red Wine

1 Small Yellow Onion (70g)

1 Medium Carrot (61g)

1 Celery Stalk (40g)

1 cup Diced Tomatoes (240g)

2 Garlic Cloves

3 Sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Heat a large pot over medium heat. Add a splash of water or a minimal amount of olive oil if desired.

  • 2

    Sauté the chopped onion, garlic, carrot, and celery until softened, about 5-7 minutes.

  • 3

    Add the sliced cremini mushrooms and cook until they begin to release their moisture, around 4 minutes.

  • 4

    Pour in the dry red wine and let it simmer for 2 minutes to reduce slightly.

  • 5

    Stir in the diced tomatoes, cooked lentils, and cubed extra firm tofu.

  • 6

    Add fresh thyme sprigs and a bay leaf to infuse extra flavor.

  • 7

    Bring the stew to a simmer, cover, and let it cook for 15-20 minutes to meld the flavors.

  • 8

    Season with salt and pepper to taste. Remove the thyme sprigs and bay leaf before serving.

  • 9

    Serve warm and enjoy a hearty, flavorful bowl of stew.

Hearty Red Wine Mushroom and Vegetable Stew

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

Hearty Red Wine Mushroom and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Red Wine Mushroom and Vegetable Stew

Savor a warm and comforting bowl of red wine mushroom and vegetable stew, bursting with earthy mushrooms, tender lentils, crisp vegetables, and a delightful splash of red wine. This hearty stew offers a balanced combination of plant-based proteins and fresh produce, perfect for any meal of the day.

NUTRITION

532kcal
Protein
35.4g
Fat
5.2g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

100 grams Extra Firm Tofu

150 grams Cremini Mushrooms

120 ml Dry Red Wine

1 Small Yellow Onion (70g)

1 Medium Carrot (61g)

1 Celery Stalk (40g)

1 cup Diced Tomatoes (240g)

2 Garlic Cloves

3 Sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Heat a large pot over medium heat. Add a splash of water or a minimal amount of olive oil if desired.

  • 2

    Sauté the chopped onion, garlic, carrot, and celery until softened, about 5-7 minutes.

  • 3

    Add the sliced cremini mushrooms and cook until they begin to release their moisture, around 4 minutes.

  • 4

    Pour in the dry red wine and let it simmer for 2 minutes to reduce slightly.

  • 5

    Stir in the diced tomatoes, cooked lentils, and cubed extra firm tofu.

  • 6

    Add fresh thyme sprigs and a bay leaf to infuse extra flavor.

  • 7

    Bring the stew to a simmer, cover, and let it cook for 15-20 minutes to meld the flavors.

  • 8

    Season with salt and pepper to taste. Remove the thyme sprigs and bay leaf before serving.

  • 9

    Serve warm and enjoy a hearty, flavorful bowl of stew.