Hearty Vegetable Stew

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

Hearty Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Stew

A comforting bowl of hearty vegetable stew that brings together tender carrots, onions, and potatoes with nutrient-packed kale, creamy white beans, and protein-rich red lentils simmered in a savory low-sodium vegetable broth. This warming dish is perfect for any meal of the day and is both nourishing and satisfying.

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NUTRITION

533kcal
Protein
32.0g
Fat
2.6g
Carbs
102.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1/2 medium Onion (50g)

1 small Potato (100g)

1/2 cup Diced Tomatoes (120g)

1 cup chopped Kale (67g)

1/2 cup White Beans (130g)

1/2 cup dry Red Lentils (100g)

1 cup Low Sodium Vegetable Broth (240g)

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PREPARATION

  • 1

    Heat a large pot over medium heat and lightly spray with cooking spray or a small drizzle of olive oil if desired.

  • 2

    Add the chopped onion and diced carrot to the pot and sauté until the onion becomes translucent, about 3-4 minutes.

  • 3

    Stir in the diced potato and continue to sauté for another 2 minutes.

  • 4

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

  • 5

    Rinse the red lentils briefly under cold water and add them to the pot along with the white beans.

  • 6

    Allow the stew to simmer for about 20 minutes, stirring occasionally, until the red lentils and potatoes are tender.

  • 7

    In the last few minutes of cooking, stir in the chopped kale and let it wilt into the stew.

  • 8

    Season with salt and pepper to taste. Adjust any other desired spices, and serve hot.

Hearty Vegetable Stew

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

Hearty Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Stew

A comforting bowl of hearty vegetable stew that brings together tender carrots, onions, and potatoes with nutrient-packed kale, creamy white beans, and protein-rich red lentils simmered in a savory low-sodium vegetable broth. This warming dish is perfect for any meal of the day and is both nourishing and satisfying.

NUTRITION

533kcal
Protein
32.0g
Fat
2.6g
Carbs
102.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1/2 medium Onion (50g)

1 small Potato (100g)

1/2 cup Diced Tomatoes (120g)

1 cup chopped Kale (67g)

1/2 cup White Beans (130g)

1/2 cup dry Red Lentils (100g)

1 cup Low Sodium Vegetable Broth (240g)

PREPARATION

  • 1

    Heat a large pot over medium heat and lightly spray with cooking spray or a small drizzle of olive oil if desired.

  • 2

    Add the chopped onion and diced carrot to the pot and sauté until the onion becomes translucent, about 3-4 minutes.

  • 3

    Stir in the diced potato and continue to sauté for another 2 minutes.

  • 4

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

  • 5

    Rinse the red lentils briefly under cold water and add them to the pot along with the white beans.

  • 6

    Allow the stew to simmer for about 20 minutes, stirring occasionally, until the red lentils and potatoes are tender.

  • 7

    In the last few minutes of cooking, stir in the chopped kale and let it wilt into the stew.

  • 8

    Season with salt and pepper to taste. Adjust any other desired spices, and serve hot.