Hearty Braised 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 Braised Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Braised Mushroom and Vegetable Red Wine Stew

A robust and warming stew featuring a medley of sautéed mushrooms, vibrant carrots, celery, and onions simmered in a rich red wine and vegetable broth, accented with tender lentils and cubes of extra firm tofu. This hearty dish is perfectly balanced with herbaceous notes and a silky tomato base, offering comfort and nourishment in every spoonful.

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NUTRITION

521kcal
Protein
31.2g
Fat
22.2g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced button mushrooms (70g)

1 medium carrot (61g)

1 stalk celery (40g)

1 medium yellow onion (110g)

1/2 cup canned diced tomatoes (100g)

2 cloves garlic

1/4 cup red wine (60mL)

1 cup vegetable broth (240mL)

1/2 cup cooked lentils (100g)

150g extra firm tofu

1 tablespoon extra virgin olive oil

Mixed herbs (thyme, rosemary, bay leaf) to taste

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms, diced carrot, chopped celery, and diced onion. Sauté until the vegetables begin to soften, about 5-7 minutes.

  • 3

    Stir in minced garlic and cook for another minute until fragrant.

  • 4

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 5

    Add the diced tomatoes and vegetable broth, then bring the mixture to a simmer.

  • 6

    Gently mix in the cooked lentils and cubed extra firm tofu.

  • 7

    Season with mixed herbs, salt, and pepper. Let the stew simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

  • 8

    Taste and adjust the seasoning as needed before serving.

Hearty Braised 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 Braised Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Braised Mushroom and Vegetable Red Wine Stew

A robust and warming stew featuring a medley of sautéed mushrooms, vibrant carrots, celery, and onions simmered in a rich red wine and vegetable broth, accented with tender lentils and cubes of extra firm tofu. This hearty dish is perfectly balanced with herbaceous notes and a silky tomato base, offering comfort and nourishment in every spoonful.

NUTRITION

521kcal
Protein
31.2g
Fat
22.2g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced button mushrooms (70g)

1 medium carrot (61g)

1 stalk celery (40g)

1 medium yellow onion (110g)

1/2 cup canned diced tomatoes (100g)

2 cloves garlic

1/4 cup red wine (60mL)

1 cup vegetable broth (240mL)

1/2 cup cooked lentils (100g)

150g extra firm tofu

1 tablespoon extra virgin olive oil

Mixed herbs (thyme, rosemary, bay leaf) to taste

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms, diced carrot, chopped celery, and diced onion. Sauté until the vegetables begin to soften, about 5-7 minutes.

  • 3

    Stir in minced garlic and cook for another minute until fragrant.

  • 4

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 5

    Add the diced tomatoes and vegetable broth, then bring the mixture to a simmer.

  • 6

    Gently mix in the cooked lentils and cubed extra firm tofu.

  • 7

    Season with mixed herbs, salt, and pepper. Let the stew simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

  • 8

    Taste and adjust the seasoning as needed before serving.