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 comforting and nourishing vegetable stew loaded with protein-packed beans, tofu, and lentils, simmered with a medley of fresh vegetables in a savory broth. This dish offers a harmonious blend of earthy flavors and textures, perfect for any meal of the day.

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NUTRITION

532kcal
Protein
34.1g
Fat
12.7g
Carbs
75.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Kidney Beans (drained)

110g Firm Tofu

1/3 cup Cooked Green Lentils

1/2 cup Chickpeas (drained)

1/2 cup Diced Tomatoes

1 medium Carrot

1 stalk Celery

1 small Onion

1 cup Spinach

1 tsp Olive Oil

1 cup Vegetable Broth

2 cloves Garlic

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PREPARATION

  • 1

    Drain and rinse the kidney beans and chickpeas, and set aside.

  • 2

    Press the tofu gently to remove excess moisture and cut into small cubes.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté minced garlic and chopped onion until soft and fragrant.

  • 4

    Add diced carrot and chopped celery to the pot, stirring for a few minutes until they start to soften.

  • 5

    Mix in the tofu cubes, kidney beans, green lentils, and chickpeas. Stir to combine with the vegetables.

  • 6

    Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a simmer.

  • 7

    Allow the stew to simmer gently for 15-20 minutes, letting the flavors meld and the vegetables become tender.

  • 8

    Stir in the fresh spinach in the last few minutes of cooking until slightly wilted.

  • 9

    Taste and adjust seasoning as needed before serving.

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 comforting and nourishing vegetable stew loaded with protein-packed beans, tofu, and lentils, simmered with a medley of fresh vegetables in a savory broth. This dish offers a harmonious blend of earthy flavors and textures, perfect for any meal of the day.

NUTRITION

532kcal
Protein
34.1g
Fat
12.7g
Carbs
75.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Kidney Beans (drained)

110g Firm Tofu

1/3 cup Cooked Green Lentils

1/2 cup Chickpeas (drained)

1/2 cup Diced Tomatoes

1 medium Carrot

1 stalk Celery

1 small Onion

1 cup Spinach

1 tsp Olive Oil

1 cup Vegetable Broth

2 cloves Garlic

PREPARATION

  • 1

    Drain and rinse the kidney beans and chickpeas, and set aside.

  • 2

    Press the tofu gently to remove excess moisture and cut into small cubes.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté minced garlic and chopped onion until soft and fragrant.

  • 4

    Add diced carrot and chopped celery to the pot, stirring for a few minutes until they start to soften.

  • 5

    Mix in the tofu cubes, kidney beans, green lentils, and chickpeas. Stir to combine with the vegetables.

  • 6

    Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a simmer.

  • 7

    Allow the stew to simmer gently for 15-20 minutes, letting the flavors meld and the vegetables become tender.

  • 8

    Stir in the fresh spinach in the last few minutes of cooking until slightly wilted.

  • 9

    Taste and adjust seasoning as needed before serving.