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 warm, comforting bowl of mushroom and vegetable stew enriched by the deep flavors of red wine and enhanced by protein-packed lentils and tofu. Each spoonful offers a delightful medley of tender mushrooms, vibrant vegetables, and aromatic herbs, perfect for a nourishing meal any time of day.

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NUTRITION

553kcal
Protein
33.6g
Fat
11.9g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced White Button Mushrooms (70g)

1/2 cup chopped Carrot (61g)

1/2 cup chopped Celery (50g)

1/4 cup chopped Onion (40g)

1 clove Garlic (3g)

1/2 cup Red Wine (120ml)

1 cup Vegetable Broth (240ml)

1/2 cup Diced Tomatoes (123g)

1 cup cooked Green Lentils (200g)

1/2 cup cubed Firm Tofu (126g)

1 tsp Olive Oil (5ml)

1 tsp Dried Thyme

1 Bay Leaf

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PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion, garlic, carrot, and celery until softened, about 3-4 minutes.

  • 3

    Add the mushrooms and continue to cook for another 3 minutes until they start to release their moisture.

  • 4

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

  • 5

    Stir in the vegetable broth, diced tomatoes, and bay leaf along with dried thyme.

  • 6

    Add the cooked green lentils and cubed tofu to the pot.

  • 7

    Bring the stew to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.

  • 8

    Taste and adjust seasoning if needed, then remove the bay leaf before serving.

  • 9

    Serve hot and enjoy your hearty, protein-packed stew.

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 warm, comforting bowl of mushroom and vegetable stew enriched by the deep flavors of red wine and enhanced by protein-packed lentils and tofu. Each spoonful offers a delightful medley of tender mushrooms, vibrant vegetables, and aromatic herbs, perfect for a nourishing meal any time of day.

NUTRITION

553kcal
Protein
33.6g
Fat
11.9g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced White Button Mushrooms (70g)

1/2 cup chopped Carrot (61g)

1/2 cup chopped Celery (50g)

1/4 cup chopped Onion (40g)

1 clove Garlic (3g)

1/2 cup Red Wine (120ml)

1 cup Vegetable Broth (240ml)

1/2 cup Diced Tomatoes (123g)

1 cup cooked Green Lentils (200g)

1/2 cup cubed Firm Tofu (126g)

1 tsp Olive Oil (5ml)

1 tsp Dried Thyme

1 Bay Leaf

PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion, garlic, carrot, and celery until softened, about 3-4 minutes.

  • 3

    Add the mushrooms and continue to cook for another 3 minutes until they start to release their moisture.

  • 4

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

  • 5

    Stir in the vegetable broth, diced tomatoes, and bay leaf along with dried thyme.

  • 6

    Add the cooked green lentils and cubed tofu to the pot.

  • 7

    Bring the stew to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.

  • 8

    Taste and adjust seasoning if needed, then remove the bay leaf before serving.

  • 9

    Serve hot and enjoy your hearty, protein-packed stew.