Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Savor a rich, hearty stew featuring mixed mushrooms, tender lentils, and kidney beans simmered in red wine and a medley of garden vegetables. This warming dish offers a delightful balance of textures and flavors, with a subtle tang of red wine mingled with earthy herbs.

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NUTRITION

575kcal
Protein
34.3g
Fat
4.8g
Carbs
92.8g

SERVINGS

1 serving

INGREDIENTS

2 cups sliced white mushrooms

1 cup cooked lentils

1/2 cup cooked kidney beans

1 medium carrot, diced

1 stalk celery, chopped

1/2 medium red bell pepper, diced

1 small onion, chopped

2 cloves garlic, minced

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 cup red wine

1 cup vegetable broth

1/2 teaspoon olive oil

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PREPARATION

  • 1

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

  • 2

    Add chopped onion, garlic, carrot, celery, and red bell pepper. Sauté until softened, about 5 minutes.

  • 3

    Stir in the sliced mushrooms and cook for an additional 3-4 minutes until they begin to release their juices.

  • 4

    Pour in the red wine and vegetable broth, scraping any bits off the bottom of the pot.

  • 5

    Add the diced tomatoes, cooked lentils, and kidney beans. Bring the mixture to a simmer.

  • 6

    Season with salt, pepper, and any preferred herbs (such as thyme or bay leaf). Let it cook for 10-15 minutes to allow the flavors to meld.

  • 7

    Stir in the fresh spinach and cook until just wilted, about 2 minutes.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.

Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Savor a rich, hearty stew featuring mixed mushrooms, tender lentils, and kidney beans simmered in red wine and a medley of garden vegetables. This warming dish offers a delightful balance of textures and flavors, with a subtle tang of red wine mingled with earthy herbs.

NUTRITION

575kcal
Protein
34.3g
Fat
4.8g
Carbs
92.8g

SERVINGS

1 serving

INGREDIENTS

2 cups sliced white mushrooms

1 cup cooked lentils

1/2 cup cooked kidney beans

1 medium carrot, diced

1 stalk celery, chopped

1/2 medium red bell pepper, diced

1 small onion, chopped

2 cloves garlic, minced

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 cup red wine

1 cup vegetable broth

1/2 teaspoon olive oil

PREPARATION

  • 1

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

  • 2

    Add chopped onion, garlic, carrot, celery, and red bell pepper. Sauté until softened, about 5 minutes.

  • 3

    Stir in the sliced mushrooms and cook for an additional 3-4 minutes until they begin to release their juices.

  • 4

    Pour in the red wine and vegetable broth, scraping any bits off the bottom of the pot.

  • 5

    Add the diced tomatoes, cooked lentils, and kidney beans. Bring the mixture to a simmer.

  • 6

    Season with salt, pepper, and any preferred herbs (such as thyme or bay leaf). Let it cook for 10-15 minutes to allow the flavors to meld.

  • 7

    Stir in the fresh spinach and cook until just wilted, about 2 minutes.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.