Hearty Red Wine Braised Mushroom Stew

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

Hearty Red Wine Braised Mushroom Stew

YOUR SOLIN GENERATED RECIPE

Hearty Red Wine Braised Mushroom Stew

Savor a rustic, comforting stew featuring earthy mushrooms, silky tofu, and tender lentils slowly braised in a rich red wine and vegetable broth. This dish melds vibrant vegetables with a splash of red wine to create a hearty yet balanced meal perfect for a cozy dinner or a fulfilling lunch.

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NUTRITION

533kcal
Protein
34g
Fat
15.1g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

150g Firm Tofu

100g Cooked Lentils

120ml Red Wine

240ml Vegetable Broth

1 medium Onion

1 medium Carrot

2 cloves Garlic

1/2 tbsp Olive Oil

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PREPARATION

  • 1

    Clean and slice the mushrooms; dice the onion and carrot, and mince the garlic.

  • 2

    Heat a half tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion, carrot, and garlic until softened, about 3-4 minutes.

  • 3

    Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes.

  • 4

    Cube the tofu and gently stir it into the pot along with the cooked lentils.

  • 5

    Pour in the red wine, allowing it to deglaze the pot by scraping up any browned bits from the bottom.

  • 6

    Add the vegetable broth to the mixture, stirring to combine. Bring the stew to a gentle simmer.

  • 7

    Let the stew simmer for 10-15 minutes, allowing the flavors to meld and the tofu to absorb the rich broth.

  • 8

    Taste and adjust seasonings as desired before serving hot.

Hearty Red Wine Braised Mushroom Stew

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

Hearty Red Wine Braised Mushroom Stew

YOUR SOLIN GENERATED RECIPE

Hearty Red Wine Braised Mushroom Stew

Savor a rustic, comforting stew featuring earthy mushrooms, silky tofu, and tender lentils slowly braised in a rich red wine and vegetable broth. This dish melds vibrant vegetables with a splash of red wine to create a hearty yet balanced meal perfect for a cozy dinner or a fulfilling lunch.

NUTRITION

533kcal
Protein
34g
Fat
15.1g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

150g Firm Tofu

100g Cooked Lentils

120ml Red Wine

240ml Vegetable Broth

1 medium Onion

1 medium Carrot

2 cloves Garlic

1/2 tbsp Olive Oil

PREPARATION

  • 1

    Clean and slice the mushrooms; dice the onion and carrot, and mince the garlic.

  • 2

    Heat a half tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion, carrot, and garlic until softened, about 3-4 minutes.

  • 3

    Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes.

  • 4

    Cube the tofu and gently stir it into the pot along with the cooked lentils.

  • 5

    Pour in the red wine, allowing it to deglaze the pot by scraping up any browned bits from the bottom.

  • 6

    Add the vegetable broth to the mixture, stirring to combine. Bring the stew to a gentle simmer.

  • 7

    Let the stew simmer for 10-15 minutes, allowing the flavors to meld and the tofu to absorb the rich broth.

  • 8

    Taste and adjust seasonings as desired before serving hot.