Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Savor a robust, slow-simmered stew bursting with earthy cremini mushrooms, tender lentils, and hearty chickpeas enveloped in a rich red wine and tomato broth. This vibrant medley of vegetables, infused with aromatic herbs, creates a comforting dish perfect for breakfast, lunch, or dinner.

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NUTRITION

865kcal
Protein
41.5g
Fat
19.5g
Carbs
115.5g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

1 cup Dry Lentils (approx. 200g)

1 can Chickpeas (240g drained)

1 cup Red Wine

1 medium Onion

1 large Carrot

2 stalks Celery

3 cloves Garlic

2 tbsp Tomato Paste

2 cups Vegetable Broth

1 tbsp Olive Oil

3 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the dry lentils under cold water and set aside.

  • 2

    Heat olive oil in a large pot over medium heat. Add chopped onions, diced carrot, and sliced celery, and sauté until softened, about 5 minutes.

  • 3

    Stir in minced garlic and cook for an additional minute.

  • 4

    Add sliced cremini mushrooms and cook until they begin to release their moisture, about 3-4 minutes.

  • 5

    Mix in the tomato paste and allow it to cook briefly to deepen its flavor.

  • 6

    Pour in the red wine and let it simmer for 2 minutes, deglazing the pot.

  • 7

    Add the rinsed lentils, drained chickpeas, and vegetable broth. Toss in the bay leaf and fresh thyme sprigs.

  • 8

    Bring the stew to a boil, then reduce the heat and simmer uncovered for about 25-30 minutes, or until the lentils are tender and the flavors have melded together.

  • 9

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

  • 10

    Ladle into bowls and enjoy a hearty, warming bowl of stew that is perfect any time of day.

Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Savor a robust, slow-simmered stew bursting with earthy cremini mushrooms, tender lentils, and hearty chickpeas enveloped in a rich red wine and tomato broth. This vibrant medley of vegetables, infused with aromatic herbs, creates a comforting dish perfect for breakfast, lunch, or dinner.

NUTRITION

865kcal
Protein
41.5g
Fat
19.5g
Carbs
115.5g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

1 cup Dry Lentils (approx. 200g)

1 can Chickpeas (240g drained)

1 cup Red Wine

1 medium Onion

1 large Carrot

2 stalks Celery

3 cloves Garlic

2 tbsp Tomato Paste

2 cups Vegetable Broth

1 tbsp Olive Oil

3 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the dry lentils under cold water and set aside.

  • 2

    Heat olive oil in a large pot over medium heat. Add chopped onions, diced carrot, and sliced celery, and sauté until softened, about 5 minutes.

  • 3

    Stir in minced garlic and cook for an additional minute.

  • 4

    Add sliced cremini mushrooms and cook until they begin to release their moisture, about 3-4 minutes.

  • 5

    Mix in the tomato paste and allow it to cook briefly to deepen its flavor.

  • 6

    Pour in the red wine and let it simmer for 2 minutes, deglazing the pot.

  • 7

    Add the rinsed lentils, drained chickpeas, and vegetable broth. Toss in the bay leaf and fresh thyme sprigs.

  • 8

    Bring the stew to a boil, then reduce the heat and simmer uncovered for about 25-30 minutes, or until the lentils are tender and the flavors have melded together.

  • 9

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

  • 10

    Ladle into bowls and enjoy a hearty, warming bowl of stew that is perfect any time of day.