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 warming and nourishing vegetable stew loaded with a medley of legumes and fresh veggies. Tender lentils, chickpeas, kidney beans, and tofu simmer with carrots, celery, onion, and spinach in a savory tomato broth, creating a deeply satisfying dish that comforts and fuels you.

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NUTRITION

555kcal
Protein
37.7g
Fat
8.7g
Carbs
90.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (≈100g)

1/2 cup cooked chickpeas (≈82g)

1/2 cup cooked kidney beans (≈90g)

80g extra firm tofu

1 medium carrot

2 stalks celery

1 small onion

1/2 cup diced tomatoes (no salt added)

1 cup spinach

1 cup vegetable broth

2 garlic cloves

1 tsp thyme/bay leaf mix

1/2 tsp black pepper

1/2 tsp salt

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PREPARATION

  • 1

    Rinse and drain the cooked lentils, chickpeas, and kidney beans if using canned.

  • 2

    Cube the tofu into bite-sized pieces. Peel and slice the carrot, chop the celery and onion, and mince the garlic.

  • 3

    In a large pot, add the onion and garlic with a splash of water or a little broth and sauté over medium heat until translucent.

  • 4

    Add the carrot and celery; cook for about 3-4 minutes.

  • 5

    Stir in the lentils, chickpeas, kidney beans, and tofu.

  • 6

    Pour in the vegetable broth and diced tomatoes, then add the thyme (or bay leaf) and black pepper along with salt.

  • 7

    Bring the mixture to a simmer and cook for about 15-20 minutes until the vegetables are tender and the flavors meld.

  • 8

    Just before serving, stir in the spinach and let it wilt into the stew.

  • 9

    Taste and adjust seasonings if necessary. Serve hot and enjoy the hearty warmth.

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 warming and nourishing vegetable stew loaded with a medley of legumes and fresh veggies. Tender lentils, chickpeas, kidney beans, and tofu simmer with carrots, celery, onion, and spinach in a savory tomato broth, creating a deeply satisfying dish that comforts and fuels you.

NUTRITION

555kcal
Protein
37.7g
Fat
8.7g
Carbs
90.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (≈100g)

1/2 cup cooked chickpeas (≈82g)

1/2 cup cooked kidney beans (≈90g)

80g extra firm tofu

1 medium carrot

2 stalks celery

1 small onion

1/2 cup diced tomatoes (no salt added)

1 cup spinach

1 cup vegetable broth

2 garlic cloves

1 tsp thyme/bay leaf mix

1/2 tsp black pepper

1/2 tsp salt

PREPARATION

  • 1

    Rinse and drain the cooked lentils, chickpeas, and kidney beans if using canned.

  • 2

    Cube the tofu into bite-sized pieces. Peel and slice the carrot, chop the celery and onion, and mince the garlic.

  • 3

    In a large pot, add the onion and garlic with a splash of water or a little broth and sauté over medium heat until translucent.

  • 4

    Add the carrot and celery; cook for about 3-4 minutes.

  • 5

    Stir in the lentils, chickpeas, kidney beans, and tofu.

  • 6

    Pour in the vegetable broth and diced tomatoes, then add the thyme (or bay leaf) and black pepper along with salt.

  • 7

    Bring the mixture to a simmer and cook for about 15-20 minutes until the vegetables are tender and the flavors meld.

  • 8

    Just before serving, stir in the spinach and let it wilt into the stew.

  • 9

    Taste and adjust seasonings if necessary. Serve hot and enjoy the hearty warmth.