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 comforting, nutrient-rich stew filled with hearty red lentils, tender chickpeas, smooth tofu cubes, and a medley of fresh vegetables. This soul-warming dish bursts with the warmth of savory herbs and spices, perfect for a wholesome meal any time of the day.

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NUTRITION

627kcal
Protein
42.8g
Fat
13.2g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked red lentils (250g)

0.5 cup cooked chickpeas (82g)

3 ounces firm tofu (85g)

1 cup diced tomatoes (240g)

1 medium carrot (61g)

1 stalk celery (40g)

1 cup fresh spinach (30g)

2 cloves garlic

2 teaspoons olive oil

Mixed herbs and spices (to taste)

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PREPARATION

  • 1

    Rinse the lentils and place them in a pot with water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.

  • 2

    While the lentils cook, heat olive oil in a large saucepan over medium heat. Sauté the minced garlic until fragrant.

  • 3

    Add diced carrots and celery to the pan and cook for about 5 minutes until slightly softened.

  • 4

    Stir in the diced tomatoes, cooked chickpeas, and tofu cubes. Let them cook together for 3-4 minutes.

  • 5

    Once the lentils are tender, add them to the vegetable mixture along with the fresh spinach and a sprinkle of mixed herbs and spices. Stir gently.

  • 6

    Allow the stew to simmer for another 5-7 minutes so that all the flavors meld together. Adjust salt and pepper if needed.

  • 7

    Serve warm and enjoy your hearty, nutrient-packed lentil and vegetable 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 comforting, nutrient-rich stew filled with hearty red lentils, tender chickpeas, smooth tofu cubes, and a medley of fresh vegetables. This soul-warming dish bursts with the warmth of savory herbs and spices, perfect for a wholesome meal any time of the day.

NUTRITION

627kcal
Protein
42.8g
Fat
13.2g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked red lentils (250g)

0.5 cup cooked chickpeas (82g)

3 ounces firm tofu (85g)

1 cup diced tomatoes (240g)

1 medium carrot (61g)

1 stalk celery (40g)

1 cup fresh spinach (30g)

2 cloves garlic

2 teaspoons olive oil

Mixed herbs and spices (to taste)

PREPARATION

  • 1

    Rinse the lentils and place them in a pot with water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.

  • 2

    While the lentils cook, heat olive oil in a large saucepan over medium heat. Sauté the minced garlic until fragrant.

  • 3

    Add diced carrots and celery to the pan and cook for about 5 minutes until slightly softened.

  • 4

    Stir in the diced tomatoes, cooked chickpeas, and tofu cubes. Let them cook together for 3-4 minutes.

  • 5

    Once the lentils are tender, add them to the vegetable mixture along with the fresh spinach and a sprinkle of mixed herbs and spices. Stir gently.

  • 6

    Allow the stew to simmer for another 5-7 minutes so that all the flavors meld together. Adjust salt and pepper if needed.

  • 7

    Serve warm and enjoy your hearty, nutrient-packed lentil and vegetable stew.