Hearty Braised Mushroom and Root Vegetable Stew

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

Hearty Braised Mushroom and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Braised Mushroom and Root Vegetable Stew

A warming, rustic stew featuring earthy mushrooms, sweet carrots, and tender parsnips braised with aromatic onions, garlic, and green lentils in a savory vegetable broth accented with diced tomatoes and fresh thyme. This comforting dish offers a satisfying blend of textures and a balanced flavor profile perfect for a nourishing dinner.

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NUTRITION

567kcal
Protein
33.2g
Fat
6.6g
Carbs
91.9g

SERVINGS

1 serving

INGREDIENTS

150g White Button Mushrooms

100g Carrot

100g Parsnip

100g Onion

3 cloves Garlic

1.25 cup Cooked Green Lentils

0.5 cup Diced Tomatoes

1.5 cup Vegetable Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Clean and slice the mushrooms, peel and chop the carrots, parsnips, and onion into bite-sized chunks, and mince the garlic.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until they begin to soften and become translucent.

  • 3

    Add the mushrooms, carrots, and parsnips to the pot. Sauté for about 5 minutes, stirring occasionally until the vegetables begin to brown lightly.

  • 4

    Pour in the vegetable broth and add the diced tomatoes. Stir in the cooked green lentils.

  • 5

    Add the fresh thyme sprigs and bay leaf. Bring the stew to a simmer, then reduce the heat and let it braise gently for 20-25 minutes, or until the root vegetables are tender.

  • 6

    Season with salt and pepper to taste. Remove the thyme sprigs and bay leaf before serving.

  • 7

    Serve warm and enjoy this hearty, flavorful stew that warms you from the inside out.

Hearty Braised Mushroom and Root Vegetable Stew

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

Hearty Braised Mushroom and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Braised Mushroom and Root Vegetable Stew

A warming, rustic stew featuring earthy mushrooms, sweet carrots, and tender parsnips braised with aromatic onions, garlic, and green lentils in a savory vegetable broth accented with diced tomatoes and fresh thyme. This comforting dish offers a satisfying blend of textures and a balanced flavor profile perfect for a nourishing dinner.

NUTRITION

567kcal
Protein
33.2g
Fat
6.6g
Carbs
91.9g

SERVINGS

1 serving

INGREDIENTS

150g White Button Mushrooms

100g Carrot

100g Parsnip

100g Onion

3 cloves Garlic

1.25 cup Cooked Green Lentils

0.5 cup Diced Tomatoes

1.5 cup Vegetable Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Clean and slice the mushrooms, peel and chop the carrots, parsnips, and onion into bite-sized chunks, and mince the garlic.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until they begin to soften and become translucent.

  • 3

    Add the mushrooms, carrots, and parsnips to the pot. Sauté for about 5 minutes, stirring occasionally until the vegetables begin to brown lightly.

  • 4

    Pour in the vegetable broth and add the diced tomatoes. Stir in the cooked green lentils.

  • 5

    Add the fresh thyme sprigs and bay leaf. Bring the stew to a simmer, then reduce the heat and let it braise gently for 20-25 minutes, or until the root vegetables are tender.

  • 6

    Season with salt and pepper to taste. Remove the thyme sprigs and bay leaf before serving.

  • 7

    Serve warm and enjoy this hearty, flavorful stew that warms you from the inside out.