Hearty Lentil and Root Vegetable Soup

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

Hearty Lentil and Root Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Root Vegetable Soup

A comforting, nutrient-packed soup filled with tender lentils, savory firm tofu, and a medley of roasted root vegetables. This warming bowl features a bright medley of carrots, parsnips, and aromatic garlic and onions, simmered in a flavorful vegetable broth with a hint of olive oil and fresh herbs for a satisfying experience.

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NUTRITION

557kcal
Protein
35.4g
Fat
10.7g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked Green Lentils (~250g)

3 ounces Firm Tofu (~85g)

1 medium Carrot (~61g)

1 medium Parsnip (~125g)

1 small Onion (~70g)

1 stalk Celery (~40g)

2 cloves Garlic (~6g)

0.5 cup Diced Tomatoes (~120g)

2 cups Vegetable Broth (~480g)

1 teaspoon Olive Oil (~5g)

Herbs and Spices (thyme, bay leaf, salt, pepper)

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PREPARATION

  • 1

    Rinse and drain the lentils if using pre-cooked or prepare dry lentils according to package instructions to yield about 1.25 cups cooked.

  • 2

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

  • 3

    Dice the carrot, parsnip, and onion. Chop the celery and mince the garlic.

  • 4

    In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and translucent.

  • 5

    Add the carrot, parsnip, and celery to the pot, stirring for a few minutes until they begin to soften.

  • 6

    Stir in the cooked lentils, cubed tofu, and diced tomatoes.

  • 7

    Pour in the vegetable broth and add your herbs and spices (a sprig of thyme, one bay leaf, salt, and pepper to taste).

  • 8

    Bring the mixture to a gentle boil. Reduce heat and allow it to simmer for 15-20 minutes until the vegetables are tender and the flavors meld.

  • 9

    Taste and adjust seasoning if necessary. Remove the bay leaf and thyme sprig before serving.

  • 10

    Ladle the soup into bowls and enjoy warm.

Hearty Lentil and Root Vegetable Soup

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

Hearty Lentil and Root Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Root Vegetable Soup

A comforting, nutrient-packed soup filled with tender lentils, savory firm tofu, and a medley of roasted root vegetables. This warming bowl features a bright medley of carrots, parsnips, and aromatic garlic and onions, simmered in a flavorful vegetable broth with a hint of olive oil and fresh herbs for a satisfying experience.

NUTRITION

557kcal
Protein
35.4g
Fat
10.7g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked Green Lentils (~250g)

3 ounces Firm Tofu (~85g)

1 medium Carrot (~61g)

1 medium Parsnip (~125g)

1 small Onion (~70g)

1 stalk Celery (~40g)

2 cloves Garlic (~6g)

0.5 cup Diced Tomatoes (~120g)

2 cups Vegetable Broth (~480g)

1 teaspoon Olive Oil (~5g)

Herbs and Spices (thyme, bay leaf, salt, pepper)

PREPARATION

  • 1

    Rinse and drain the lentils if using pre-cooked or prepare dry lentils according to package instructions to yield about 1.25 cups cooked.

  • 2

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

  • 3

    Dice the carrot, parsnip, and onion. Chop the celery and mince the garlic.

  • 4

    In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and translucent.

  • 5

    Add the carrot, parsnip, and celery to the pot, stirring for a few minutes until they begin to soften.

  • 6

    Stir in the cooked lentils, cubed tofu, and diced tomatoes.

  • 7

    Pour in the vegetable broth and add your herbs and spices (a sprig of thyme, one bay leaf, salt, and pepper to taste).

  • 8

    Bring the mixture to a gentle boil. Reduce heat and allow it to simmer for 15-20 minutes until the vegetables are tender and the flavors meld.

  • 9

    Taste and adjust seasoning if necessary. Remove the bay leaf and thyme sprig before serving.

  • 10

    Ladle the soup into bowls and enjoy warm.