Hearty Braised Mushroom and Vegetable Stew

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

Hearty Braised Mushroom and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Braised Mushroom and Vegetable Stew

Enjoy a savory bowl of braised mushrooms and vibrant vegetables simmered with hearty lentils, tender chickpeas, and a touch of tofu. This stew is a warming and satisfying dish that balances earthy flavors with a hint of olive oil, making it perfect for a nourishing meal any time of the day.

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NUTRITION

559kcal
Protein
38.7g
Fat
12.7g
Carbs
80.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Chickpeas (82g)

100g Extra-Firm Tofu

100g Mushrooms

1 Carrot (80g)

100g Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 cup Vegetable Broth (240g)

1 tbsp Fresh Thyme

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add sliced mushrooms, diced carrot, and chopped zucchini to the pot; cook for 5-7 minutes until they start to soften.

  • 4

    Stir in the cooked lentils and chickpeas along with the cubed tofu.

  • 5

    Pour in the vegetable broth and add fresh thyme, ensuring the ingredients are well mixed.

  • 6

    Bring the stew to a gentle simmer and let it braise for 15-20 minutes, allowing the flavors to meld.

  • 7

    Season with salt and pepper to taste, and serve hot.

Hearty Braised Mushroom and Vegetable Stew

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

Hearty Braised Mushroom and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Braised Mushroom and Vegetable Stew

Enjoy a savory bowl of braised mushrooms and vibrant vegetables simmered with hearty lentils, tender chickpeas, and a touch of tofu. This stew is a warming and satisfying dish that balances earthy flavors with a hint of olive oil, making it perfect for a nourishing meal any time of the day.

NUTRITION

559kcal
Protein
38.7g
Fat
12.7g
Carbs
80.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Chickpeas (82g)

100g Extra-Firm Tofu

100g Mushrooms

1 Carrot (80g)

100g Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 cup Vegetable Broth (240g)

1 tbsp Fresh Thyme

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add sliced mushrooms, diced carrot, and chopped zucchini to the pot; cook for 5-7 minutes until they start to soften.

  • 4

    Stir in the cooked lentils and chickpeas along with the cubed tofu.

  • 5

    Pour in the vegetable broth and add fresh thyme, ensuring the ingredients are well mixed.

  • 6

    Bring the stew to a gentle simmer and let it braise for 15-20 minutes, allowing the flavors to meld.

  • 7

    Season with salt and pepper to taste, and serve hot.