Hearty Vegetable and Lentil Stew

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

Hearty Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable and Lentil Stew

A warming and satisfying stew brimming with tender lentils, vibrant carrots, celery, and tomatoes, accented by a hint of garlic and fresh spinach. This hearty bowl is perfect as a wholesome breakfast, lunch, or dinner option that delights with its rich vegetable flavors and comforting texture.

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NUTRITION

422kcal
Protein
41.6g
Fat
6.4g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

2 cups cooked red lentils (396g)

1 medium carrot (61g)

1 stalk celery (40g)

1/2 medium onion (55g)

2 cloves garlic (6g)

1 cup diced tomatoes (240g)

1 cup spinach (30g)

1 cup low-sodium vegetable broth (240g)

1 teaspoon olive oil (4.5g)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and preliminarily cook them according to package instructions if not pre-cooked.

  • 2

    Dice the carrot, celery, and onion; mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat.

  • 4

    Sauté the onion and garlic until translucent and fragrant.

  • 5

    Add the diced carrot and celery, and cook for another 3-4 minutes until slightly softened.

  • 6

    Stir in the diced tomatoes and vegetable broth, then add the cooked lentils.

  • 7

    Bring the mixture to a simmer and let it cook for 10-15 minutes to allow flavors to meld.

  • 8

    Fold in the spinach during the last 2 minutes of simmering until just wilted.

  • 9

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

Hearty Vegetable and Lentil Stew

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

Hearty Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable and Lentil Stew

A warming and satisfying stew brimming with tender lentils, vibrant carrots, celery, and tomatoes, accented by a hint of garlic and fresh spinach. This hearty bowl is perfect as a wholesome breakfast, lunch, or dinner option that delights with its rich vegetable flavors and comforting texture.

NUTRITION

422kcal
Protein
41.6g
Fat
6.4g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

2 cups cooked red lentils (396g)

1 medium carrot (61g)

1 stalk celery (40g)

1/2 medium onion (55g)

2 cloves garlic (6g)

1 cup diced tomatoes (240g)

1 cup spinach (30g)

1 cup low-sodium vegetable broth (240g)

1 teaspoon olive oil (4.5g)

PREPARATION

  • 1

    Rinse the red lentils thoroughly and preliminarily cook them according to package instructions if not pre-cooked.

  • 2

    Dice the carrot, celery, and onion; mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat.

  • 4

    Sauté the onion and garlic until translucent and fragrant.

  • 5

    Add the diced carrot and celery, and cook for another 3-4 minutes until slightly softened.

  • 6

    Stir in the diced tomatoes and vegetable broth, then add the cooked lentils.

  • 7

    Bring the mixture to a simmer and let it cook for 10-15 minutes to allow flavors to meld.

  • 8

    Fold in the spinach during the last 2 minutes of simmering until just wilted.

  • 9

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