Hearty Robust Vegetable Stew

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

Hearty Robust Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Robust Vegetable Stew

A warm, nourishing vegetable stew packed with protein-rich lentils, kidney beans, and tofu, simmered with tomatoes, carrots, onion, celery, and aromatic garlic. This comforting dish offers a balanced blend of flavors and textures that make it a satisfying meal at any time of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

565kcal
Protein
37g
Fat
10.8g
Carbs
87.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup cooked kidney beans (130g)

3 oz firm tofu (85g)

1 cup diced tomatoes (180g)

1 medium carrot (61g)

1/2 medium onion (55g)

1 stalk celery (40g)

2 cloves garlic (6g)

1 cup vegetable broth (240g)

1 tsp olive oil (5g)

1/2 tsp dried thyme

1 bay leaf

Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

  • 3

    Stir in the diced tomatoes, cooked lentils, and kidney beans. Mix well.

  • 4

    Pour in the vegetable broth and add the bay leaf and dried thyme.

  • 5

    Bring the mixture to a gentle simmer, then add the cubed tofu. Season with salt and black pepper.

  • 6

    Allow the stew to simmer for 10-15 minutes so the flavors meld together.

  • 7

    Remove the bay leaf before serving. Taste and adjust seasonings if needed, then serve hot.

Hearty Robust Vegetable Stew

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

Hearty Robust Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Robust Vegetable Stew

A warm, nourishing vegetable stew packed with protein-rich lentils, kidney beans, and tofu, simmered with tomatoes, carrots, onion, celery, and aromatic garlic. This comforting dish offers a balanced blend of flavors and textures that make it a satisfying meal at any time of the day.

NUTRITION

565kcal
Protein
37g
Fat
10.8g
Carbs
87.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup cooked kidney beans (130g)

3 oz firm tofu (85g)

1 cup diced tomatoes (180g)

1 medium carrot (61g)

1/2 medium onion (55g)

1 stalk celery (40g)

2 cloves garlic (6g)

1 cup vegetable broth (240g)

1 tsp olive oil (5g)

1/2 tsp dried thyme

1 bay leaf

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

  • 3

    Stir in the diced tomatoes, cooked lentils, and kidney beans. Mix well.

  • 4

    Pour in the vegetable broth and add the bay leaf and dried thyme.

  • 5

    Bring the mixture to a gentle simmer, then add the cubed tofu. Season with salt and black pepper.

  • 6

    Allow the stew to simmer for 10-15 minutes so the flavors meld together.

  • 7

    Remove the bay leaf before serving. Taste and adjust seasonings if needed, then serve hot.