Robust Vegetable Stew

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

Robust Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Robust Vegetable Stew

Savor a hearty vegetable stew featuring protein-packed red lentils, creamy chickpeas, and firm tofu combined with vibrant garden vegetables. This comforting bowl is simmered in a fragrant broth infused with aromatic herbs and spices, delivering a nourishing and flavorful dish perfect for any meal.

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NUTRITION

611kcal
Protein
38.6g
Fat
12.9g
Carbs
93.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1 medium carrot

1 stalk celery

1/2 medium onion

1/2 cup chopped red bell pepper (75g)

1/2 medium zucchini (90g)

1/2 cup diced tomatoes (120g)

1 cup fresh spinach (30g)

2 cloves garlic

2 teaspoons olive oil

2 cups vegetable broth

1 teaspoon dried thyme

1 bay leaf

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the red lentils and chickpeas if using canned products. Cut the tofu into 1-inch cubes and set aside.

  • 2

    Chop the carrot, celery, onion, red bell pepper, and zucchini into bite-sized pieces. Mince the garlic.

  • 3

    In a large pot, heat olive oil over medium heat. Add the minced garlic and chopped onions, sautéing until translucent.

  • 4

    Add the carrots, celery, red bell pepper, and zucchini to the pot. Sauté the vegetables for about 5 minutes until they start to soften.

  • 5

    Stir in the red lentils, chickpeas, diced tomatoes, vegetable broth, dried thyme, and bay leaf. Bring the mixture to a simmer.

  • 6

    Reduce heat and let the stew simmer for 15-20 minutes, or until the lentils are tender and the flavors meld together.

  • 7

    Gently fold in the tofu and spinach, and simmer for an additional 5 minutes. Season with salt and pepper to taste.

  • 8

    Remove the bay leaf and serve hot, enjoying the heartiness and warmth of this robust vegetable stew.

Robust Vegetable Stew

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

Robust Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Robust Vegetable Stew

Savor a hearty vegetable stew featuring protein-packed red lentils, creamy chickpeas, and firm tofu combined with vibrant garden vegetables. This comforting bowl is simmered in a fragrant broth infused with aromatic herbs and spices, delivering a nourishing and flavorful dish perfect for any meal.

NUTRITION

611kcal
Protein
38.6g
Fat
12.9g
Carbs
93.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1 medium carrot

1 stalk celery

1/2 medium onion

1/2 cup chopped red bell pepper (75g)

1/2 medium zucchini (90g)

1/2 cup diced tomatoes (120g)

1 cup fresh spinach (30g)

2 cloves garlic

2 teaspoons olive oil

2 cups vegetable broth

1 teaspoon dried thyme

1 bay leaf

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain the red lentils and chickpeas if using canned products. Cut the tofu into 1-inch cubes and set aside.

  • 2

    Chop the carrot, celery, onion, red bell pepper, and zucchini into bite-sized pieces. Mince the garlic.

  • 3

    In a large pot, heat olive oil over medium heat. Add the minced garlic and chopped onions, sautéing until translucent.

  • 4

    Add the carrots, celery, red bell pepper, and zucchini to the pot. Sauté the vegetables for about 5 minutes until they start to soften.

  • 5

    Stir in the red lentils, chickpeas, diced tomatoes, vegetable broth, dried thyme, and bay leaf. Bring the mixture to a simmer.

  • 6

    Reduce heat and let the stew simmer for 15-20 minutes, or until the lentils are tender and the flavors meld together.

  • 7

    Gently fold in the tofu and spinach, and simmer for an additional 5 minutes. Season with salt and pepper to taste.

  • 8

    Remove the bay leaf and serve hot, enjoying the heartiness and warmth of this robust vegetable stew.