Name: Fennel & White Bean Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup White Beans; 1/2 cup cooked Green Lentils; 1 medium Fennel Bulb; 1 medium Tomato; 1 cup Spinach; 1 medium Onion; 2 cloves Garlic; 1 tsp Olive Oil; 1 cup Low-Sodium Vegetable Broth; 1/4 cup Nonfat Greek Yogurt; 1 tbsp Lemon Juice; 1 tsp Dried Thyme; Salt and Black Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Fennel & White Bean Stew

A fragrant, hearty stew featuring tender white beans, mild fennel, and earthy lentils brightened with fresh tomatoes, spinach, and a dollop of creamy Greek yogurt. Enjoy the balance of sweet and savory notes in this warming bowl perfect for lunch or dinner.

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NUTRITION

Protein

37.4g

Fat

6.6g

Carbs

104.9g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans

1/2 cup cooked Green Lentils

1 medium Fennel Bulb

1 medium Tomato

1 cup Spinach

1 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1 cup Low-Sodium Vegetable Broth

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Dice the fennel bulb, tomato, and onion. Mince the garlic.
2
Heat olive oil in a large pot over medium heat, and add the diced onion and garlic. Sauté until translucent, about 3-4 minutes.
3
Add the diced fennel to the pot and cook for another 3 minutes until it starts to soften.
4
Stir in the white beans and cooked lentils, then pour in the vegetable broth.
5
Add the dried thyme, salt, and pepper. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld.
6
Add the diced tomato and spinach; let the spinach wilt into the stew.
7
Finish by stirring in the lemon juice. Taste and adjust seasonings as needed.
8
Ladle the stew into bowls and top each serving with a dollop of nonfat Greek yogurt for creaminess.