Hearty Root Vegetable and Lentil Stew

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

Hearty Root Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Lentil Stew

Enjoy a warming bowl of Hearty Root Vegetable and Lentil Stew, brimming with tender lentils, savory tempeh, and a medley of sweet, earthy root vegetables. This vibrant dish combines the nourishing goodness of caramelized onions, garlic, carrots, and parsnips with bright diced tomatoes and fresh spinach, all simmered in a rich vegetable broth. Perfect for any meal, it's a comforting and protein-packed option that balances robust flavors with a hearty, satisfying texture.

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NUTRITION

619kcal
Protein
40.7g
Fat
14.8g
Carbs
91.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

3 ounces Tempeh (85g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 small Onion (70g)

2 cloves Garlic (6g total)

1 cup Diced Tomatoes (240g)

1 cup Spinach (30g)

1 cup Vegetable Broth (240g)

1 teaspoon Olive Oil

1 teaspoon Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion and minced garlic, cooking until the onion becomes translucent.

  • 3

    Stir in diced carrot and parsnip, and sauté for about 5 minutes until they start to soften.

  • 4

    Cube the tempeh and add it to the pot, stirring well to incorporate with the vegetables.

  • 5

    Pour in the vegetable broth and diced tomatoes, then add the cooked lentils.

  • 6

    Sprinkle in the thyme, salt, and pepper, stirring to combine all the flavors.

  • 7

    Bring the stew to a gentle simmer, cover, and let it cook for 15-20 minutes until the root vegetables are tender.

  • 8

    Just before serving, stir in the spinach and allow it to wilt in the hot stew.

  • 9

    Taste and adjust seasoning if necessary, then serve hot.

Hearty Root Vegetable and Lentil Stew

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

Hearty Root Vegetable and Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Lentil Stew

Enjoy a warming bowl of Hearty Root Vegetable and Lentil Stew, brimming with tender lentils, savory tempeh, and a medley of sweet, earthy root vegetables. This vibrant dish combines the nourishing goodness of caramelized onions, garlic, carrots, and parsnips with bright diced tomatoes and fresh spinach, all simmered in a rich vegetable broth. Perfect for any meal, it's a comforting and protein-packed option that balances robust flavors with a hearty, satisfying texture.

NUTRITION

619kcal
Protein
40.7g
Fat
14.8g
Carbs
91.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

3 ounces Tempeh (85g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 small Onion (70g)

2 cloves Garlic (6g total)

1 cup Diced Tomatoes (240g)

1 cup Spinach (30g)

1 cup Vegetable Broth (240g)

1 teaspoon Olive Oil

1 teaspoon Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion and minced garlic, cooking until the onion becomes translucent.

  • 3

    Stir in diced carrot and parsnip, and sauté for about 5 minutes until they start to soften.

  • 4

    Cube the tempeh and add it to the pot, stirring well to incorporate with the vegetables.

  • 5

    Pour in the vegetable broth and diced tomatoes, then add the cooked lentils.

  • 6

    Sprinkle in the thyme, salt, and pepper, stirring to combine all the flavors.

  • 7

    Bring the stew to a gentle simmer, cover, and let it cook for 15-20 minutes until the root vegetables are tender.

  • 8

    Just before serving, stir in the spinach and allow it to wilt in the hot stew.

  • 9

    Taste and adjust seasoning if necessary, then serve hot.