Hearty Lentil and Vegetable Soup

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

Hearty Lentil and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Soup

Enjoy a warming bowl of Hearty Lentil and Vegetable Soup packed with tender lentils, protein-rich chickpeas, and fresh garden vegetables. This comforting soup is lightly sautéed in olive oil to enhance its deep flavors, making it perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

547kcal
Protein
32.4g
Fat
9.5g
Carbs
91.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

0.75 cup Chickpeas (130g)

1 cup Vegetable Broth (245g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 medium Tomato (123g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add diced carrot and celery, sautéing for 3-4 minutes until they begin to soften.

  • 3

    Stir in the cooked lentils and chickpeas, mixing with the sautéed vegetables.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Add diced tomato and let the soup simmer for 10 minutes, allowing the flavors to meld.

  • 6

    Stir in the raw spinach at the end and cook for an additional 1-2 minutes until wilted.

  • 7

    Season with salt and pepper to taste, then serve hot.

Hearty Lentil and Vegetable Soup

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

Hearty Lentil and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Soup

Enjoy a warming bowl of Hearty Lentil and Vegetable Soup packed with tender lentils, protein-rich chickpeas, and fresh garden vegetables. This comforting soup is lightly sautéed in olive oil to enhance its deep flavors, making it perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

547kcal
Protein
32.4g
Fat
9.5g
Carbs
91.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

0.75 cup Chickpeas (130g)

1 cup Vegetable Broth (245g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 medium Tomato (123g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add diced carrot and celery, sautéing for 3-4 minutes until they begin to soften.

  • 3

    Stir in the cooked lentils and chickpeas, mixing with the sautéed vegetables.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Add diced tomato and let the soup simmer for 10 minutes, allowing the flavors to meld.

  • 6

    Stir in the raw spinach at the end and cook for an additional 1-2 minutes until wilted.

  • 7

    Season with salt and pepper to taste, then serve hot.