Hearty Lentil and Vegetable Stew

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

Hearty Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Stew

A warming, nourishing stew loaded with tender lentils, savory tempeh, and a medley of fresh vegetables simmered in aromatic vegetable broth. This hearty bowl delivers a satisfying combination of textures and flavors, from earthy lentils and nutty tempeh to the sweetness of carrots and the brightness of tomatoes and spinach.

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NUTRITION

575kcal
Protein
38.7g
Fat
11.8g
Carbs
85.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/2 cup Kidney Beans (or Chickpeas)

2 ounces Tempeh

1 medium Carrot, chopped

1 stalk Celery, chopped

1/2 small Onion, diced

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1 cup Vegetable Broth

2 cloves Garlic, minced

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the minced garlic and diced onion, sautéing until softened and fragrant.

  • 3

    Stir in the chopped carrot and celery, cooking for about 3-4 minutes until they begin to soften.

  • 4

    Add the diced tempeh and cook for another 2 minutes to lightly brown.

  • 5

    Mix in the cooked lentils, kidney beans (or chickpeas), and diced tomatoes.

  • 6

    Pour in the vegetable broth and add dried thyme, then bring the mixture to a gentle simmer.

  • 7

    Allow the stew to simmer for 10-15 minutes so that the flavors meld and the vegetables are tender.

  • 8

    Stir in the fresh spinach and season with salt and pepper to taste. Cook just until the spinach wilts.

  • 9

    Serve hot and enjoy your hearty, nutritious stew.

Hearty Lentil and Vegetable Stew

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

Hearty Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Stew

A warming, nourishing stew loaded with tender lentils, savory tempeh, and a medley of fresh vegetables simmered in aromatic vegetable broth. This hearty bowl delivers a satisfying combination of textures and flavors, from earthy lentils and nutty tempeh to the sweetness of carrots and the brightness of tomatoes and spinach.

NUTRITION

575kcal
Protein
38.7g
Fat
11.8g
Carbs
85.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/2 cup Kidney Beans (or Chickpeas)

2 ounces Tempeh

1 medium Carrot, chopped

1 stalk Celery, chopped

1/2 small Onion, diced

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1 cup Vegetable Broth

2 cloves Garlic, minced

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the minced garlic and diced onion, sautéing until softened and fragrant.

  • 3

    Stir in the chopped carrot and celery, cooking for about 3-4 minutes until they begin to soften.

  • 4

    Add the diced tempeh and cook for another 2 minutes to lightly brown.

  • 5

    Mix in the cooked lentils, kidney beans (or chickpeas), and diced tomatoes.

  • 6

    Pour in the vegetable broth and add dried thyme, then bring the mixture to a gentle simmer.

  • 7

    Allow the stew to simmer for 10-15 minutes so that the flavors meld and the vegetables are tender.

  • 8

    Stir in the fresh spinach and season with salt and pepper to taste. Cook just until the spinach wilts.

  • 9

    Serve hot and enjoy your hearty, nutritious stew.