Name: Hearty Lentil and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cooked lentils; 1/2 cup canned chickpeas (drained); 1 medium carrot, diced; 2 celery stalks, chopped; 1 cup diced tomatoes; 2 cups baby spinach; 2 garlic cloves, minced; 2 cups low-sodium vegetable broth; 1 tsp olive oil; 1 tsp dried thyme; 1 bay leaf; Salt and pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Stew

Warm up with this nourishing bowl of hearty lentil and vegetable stew. Rich with tender lentils cooked in a savory broth along with chickpeas, fresh carrots, celery, tomatoes, and a burst of spinach, this stew is a comforting, nutrient-packed meal perfect for any time of day.

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NUTRITION

Protein

38.1g

Fat

8.1g

Carbs

98.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked lentils

1/2 cup canned chickpeas (drained)

1 medium carrot, diced

2 celery stalks, chopped

1 cup diced tomatoes

2 cups baby spinach

2 garlic cloves, minced

2 cups low-sodium vegetable broth

1 tsp olive oil

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

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PREPARATION

1
In a large pot, heat the olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.
2
Add diced carrot and chopped celery to the pot. Sauté for 3-4 minutes until they begin to soften.
3
Stir in the diced tomatoes, dried thyme, and bay leaf. Cook for an additional 2 minutes.
4
Pour in the vegetable broth and bring the mixture to a gentle simmer.
5
Add the cooked lentils and chickpeas to the pot. Allow the stew to simmer for 10-15 minutes so the flavors meld together.
6
Stir in the baby spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.
7
Remove the bay leaf and serve warm.