YOUR SOLIN GENERATED RECIPE
A warming, nutrient-packed stew featuring hearty red lentils, kidney beans, and tempeh with a vibrant medley of vegetables. This stew is simmered slowly with aromatic onions, carrots, tomatoes, and spinach, all brought together with a drizzle of olive oil for a rich, satisfying meal.
INGREDIENTS
100g Kidney Beans (cooked)
100g Red Lentils (cooked)
30g Fresh Spinach
50g Carrot
100g Tomato
50g Onion
70g Tempeh
1 tbsp Olive Oil
PREPARATION
Prepare all vegetables by rinsing and chopping: dice the onion, carrot, and tomato; roughly chop the spinach; and cut the tempeh into small cubes.
Heat olive oil in a medium pot over medium heat. Sauté the diced onion and carrot until they start to soften, about 3-4 minutes.
Add the cubed tempeh to the pot and continue to sauté for another 2 minutes to lightly brown the tempeh.
Stir in the chopped tomato, cooked red lentils, and kidney beans. Allow the mixture to warm through.
Add a splash of water (or low-sodium vegetable broth if available) to help create a stew consistency, and then bring to a light simmer.
Mix in the fresh spinach and let it wilt into the stew, about 2 minutes.
Season with your choice of salt, pepper, and any herbs you enjoy (such as thyme or bay leaf) to taste.
Serve hot, enjoying the hearty blend of textures and flavors.