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 packed with red lentils, white beans, and a medley of fresh vegetables simmered in a savory vegetable broth accented with garlic and herbs. Perfectly balanced for a hearty and satisfying meal that comforts and fuels your body.

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NUTRITION

580kcal
Protein
34.9g
Fat
7.1g
Carbs
97.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (approx. 100g)

1/2 cup Cannellini Beans (approx. 125g)

1 medium Carrot

1 stalk Celery

1 small Onion

1/2 cup Diced Tomatoes

1 cup fresh Spinach

2 cloves Garlic

2 cups Vegetable Broth

1 tsp Olive Oil

Thyme & Bay Leaf to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables soften, about 5 minutes.

  • 3

    Add the red lentils and canned diced tomatoes to the pot. Stir well to combine.

  • 4

    Pour in the vegetable broth and add a bay leaf and a pinch of thyme. Bring the mixture to a simmer.

  • 5

    Allow the stew to simmer for 20-25 minutes until the lentils are tender. Stir occasionally to prevent sticking.

  • 6

    Once the lentils have softened, add the cannellini beans and spinach. Cook for an additional 5 minutes.

  • 7

    Season the stew with salt and pepper to taste. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy a hearty, nutritious bowl of 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 packed with red lentils, white beans, and a medley of fresh vegetables simmered in a savory vegetable broth accented with garlic and herbs. Perfectly balanced for a hearty and satisfying meal that comforts and fuels your body.

NUTRITION

580kcal
Protein
34.9g
Fat
7.1g
Carbs
97.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (approx. 100g)

1/2 cup Cannellini Beans (approx. 125g)

1 medium Carrot

1 stalk Celery

1 small Onion

1/2 cup Diced Tomatoes

1 cup fresh Spinach

2 cloves Garlic

2 cups Vegetable Broth

1 tsp Olive Oil

Thyme & Bay Leaf to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables soften, about 5 minutes.

  • 3

    Add the red lentils and canned diced tomatoes to the pot. Stir well to combine.

  • 4

    Pour in the vegetable broth and add a bay leaf and a pinch of thyme. Bring the mixture to a simmer.

  • 5

    Allow the stew to simmer for 20-25 minutes until the lentils are tender. Stir occasionally to prevent sticking.

  • 6

    Once the lentils have softened, add the cannellini beans and spinach. Cook for an additional 5 minutes.

  • 7

    Season the stew with salt and pepper to taste. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy a hearty, nutritious bowl of stew.