Hearty Vegetable Stew

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

Hearty Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Stew

A nourishing and satisfying vegetable stew that combines hearty chunks of tempeh, chickpeas, and lentils with an assortment of fresh vegetables. This stew is simmered in a savory broth with aromatic herbs and spices, creating a comforting dish perfect for any meal of the day.

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NUTRITION

615kcal
Protein
40.6g
Fat
18.6g
Carbs
82.1g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup cooked Chickpeas (~82g)

1/2 cup cooked Lentils (~100g)

1 medium Carrot

2 stalks Celery

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 medium Onion

2 Garlic Cloves

1.5 cups Vegetable Broth

1 tsp Olive Oil

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Dice the tempeh into bite-sized cubes. Add the tempeh to the pot and cook until lightly browned.

  • 3

    Add chopped carrot, sliced celery, and diced tomatoes to the pot. Stir well to combine.

  • 4

    Pour in the vegetable broth and add the bay leaf and dried thyme. Bring the mixture to a simmer.

  • 5

    Stir in the cooked chickpeas and cooked lentils. Allow the stew to simmer gently for about 15-20 minutes so the flavors meld.

  • 6

    Just before serving, toss in the spinach and season the stew with salt and pepper. Simmer for an additional 2-3 minutes until the spinach wilts.

  • 7

    Remove the bay leaf, adjust seasoning as needed, and serve hot for a hearty and nutritious meal.

Hearty Vegetable Stew

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

Hearty Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Stew

A nourishing and satisfying vegetable stew that combines hearty chunks of tempeh, chickpeas, and lentils with an assortment of fresh vegetables. This stew is simmered in a savory broth with aromatic herbs and spices, creating a comforting dish perfect for any meal of the day.

NUTRITION

615kcal
Protein
40.6g
Fat
18.6g
Carbs
82.1g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup cooked Chickpeas (~82g)

1/2 cup cooked Lentils (~100g)

1 medium Carrot

2 stalks Celery

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 medium Onion

2 Garlic Cloves

1.5 cups Vegetable Broth

1 tsp Olive Oil

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Dice the tempeh into bite-sized cubes. Add the tempeh to the pot and cook until lightly browned.

  • 3

    Add chopped carrot, sliced celery, and diced tomatoes to the pot. Stir well to combine.

  • 4

    Pour in the vegetable broth and add the bay leaf and dried thyme. Bring the mixture to a simmer.

  • 5

    Stir in the cooked chickpeas and cooked lentils. Allow the stew to simmer gently for about 15-20 minutes so the flavors meld.

  • 6

    Just before serving, toss in the spinach and season the stew with salt and pepper. Simmer for an additional 2-3 minutes until the spinach wilts.

  • 7

    Remove the bay leaf, adjust seasoning as needed, and serve hot for a hearty and nutritious meal.