Lentil Vegetable Stew with Roasted Sweet Potato

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

Lentil Vegetable Stew with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lentil Vegetable Stew with Roasted Sweet Potato

Enjoy a hearty and comforting bowl of lentil vegetable stew enriched with a colorful medley of diced tomatoes, carrots, celery, and onions. The tender roasted sweet potato adds a natural sweetness, perfectly balancing the savory flavors of the stew, making this vegetarian dinner both nutritious and satisfying.

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NUTRITION

307kcal
Protein
13.2g
Fat
5.4g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils (approx. 100g)

1/2 medium Sweet Potato (approx. 100g)

1/2 cup Diced Tomatoes (approx. 120g)

1 small Carrot (50g)

1 stalk Celery (40g)

1/4 medium Onion (25g)

1 clove Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the halved sweet potato with a pinch of salt and a drizzle of olive oil, then roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    In a medium pot, heat 1 tsp olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.

  • 3

    Add the diced carrot and celery to the pot and cook for about 3-4 minutes until they begin to soften.

  • 4

    Stir in the cooked lentils and diced tomatoes, then pour in the vegetable broth. Bring the mixture to a gentle simmer.

  • 5

    Let the stew simmer for 10-12 minutes so the flavors meld together. Season with salt and pepper to taste.

  • 6

    Serve the hearty lentil stew in a bowl with roasted sweet potato on the side or gently mixed in. Enjoy your comforting vegetarian dinner!

Lentil Vegetable Stew with Roasted Sweet Potato

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

Lentil Vegetable Stew with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lentil Vegetable Stew with Roasted Sweet Potato

Enjoy a hearty and comforting bowl of lentil vegetable stew enriched with a colorful medley of diced tomatoes, carrots, celery, and onions. The tender roasted sweet potato adds a natural sweetness, perfectly balancing the savory flavors of the stew, making this vegetarian dinner both nutritious and satisfying.

NUTRITION

307kcal
Protein
13.2g
Fat
5.4g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils (approx. 100g)

1/2 medium Sweet Potato (approx. 100g)

1/2 cup Diced Tomatoes (approx. 120g)

1 small Carrot (50g)

1 stalk Celery (40g)

1/4 medium Onion (25g)

1 clove Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the halved sweet potato with a pinch of salt and a drizzle of olive oil, then roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    In a medium pot, heat 1 tsp olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.

  • 3

    Add the diced carrot and celery to the pot and cook for about 3-4 minutes until they begin to soften.

  • 4

    Stir in the cooked lentils and diced tomatoes, then pour in the vegetable broth. Bring the mixture to a gentle simmer.

  • 5

    Let the stew simmer for 10-12 minutes so the flavors meld together. Season with salt and pepper to taste.

  • 6

    Serve the hearty lentil stew in a bowl with roasted sweet potato on the side or gently mixed in. Enjoy your comforting vegetarian dinner!