Hearty Mushroom Bourguignon

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

Hearty Mushroom Bourguignon

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Bourguignon

A comforting, savory stew featuring a medley of earthy mushrooms, tender tofu, and hearty lentils simmered in a rich red wine and tomato broth with aromatic vegetables and herbs. This dish offers a balanced blend of protein and fiber with deep, layered flavors that warm the soul.

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NUTRITION

463kcal
Protein
32.3g
Fat
12.4g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

150g Firm Tofu

0.5 cup Cooked Lentils

1 medium Carrot

1 Celery Stalk

1 small Onion

2 Garlic Cloves

1 Tbsp Tomato Paste

1/4 cup Red Wine

1 cup Low-Sodium Vegetable Broth

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Clean and slice the mushrooms. Dice the carrot, celery, and small onion. Mince the garlic cloves.

  • 2

    Press the tofu gently with a paper towel and cut into 1-inch cubes.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the diced onion, carrot, and celery until they start to soften, about 5 minutes.

  • 4

    Add the minced garlic and cubed tofu. Cook for an additional 2 minutes to allow flavors to meld.

  • 5

    Stir in the mushrooms and tomato paste, cooking for another 3 minutes until the mushrooms begin to release their moisture.

  • 6

    Pour in the red wine, scraping the bottom of the pot to release any browned bits, then let it simmer for 2 minutes.

  • 7

    Add the low-sodium vegetable broth, cooked lentils, fresh thyme sprigs, and bay leaf. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes until the flavors have melded and the stew has slightly thickened.

  • 8

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

  • 9

    Serve warm as a hearty meal that suits breakfast, lunch, or dinner.

Hearty Mushroom Bourguignon

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

Hearty Mushroom Bourguignon

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Bourguignon

A comforting, savory stew featuring a medley of earthy mushrooms, tender tofu, and hearty lentils simmered in a rich red wine and tomato broth with aromatic vegetables and herbs. This dish offers a balanced blend of protein and fiber with deep, layered flavors that warm the soul.

NUTRITION

463kcal
Protein
32.3g
Fat
12.4g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

150g Firm Tofu

0.5 cup Cooked Lentils

1 medium Carrot

1 Celery Stalk

1 small Onion

2 Garlic Cloves

1 Tbsp Tomato Paste

1/4 cup Red Wine

1 cup Low-Sodium Vegetable Broth

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Clean and slice the mushrooms. Dice the carrot, celery, and small onion. Mince the garlic cloves.

  • 2

    Press the tofu gently with a paper towel and cut into 1-inch cubes.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the diced onion, carrot, and celery until they start to soften, about 5 minutes.

  • 4

    Add the minced garlic and cubed tofu. Cook for an additional 2 minutes to allow flavors to meld.

  • 5

    Stir in the mushrooms and tomato paste, cooking for another 3 minutes until the mushrooms begin to release their moisture.

  • 6

    Pour in the red wine, scraping the bottom of the pot to release any browned bits, then let it simmer for 2 minutes.

  • 7

    Add the low-sodium vegetable broth, cooked lentils, fresh thyme sprigs, and bay leaf. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes until the flavors have melded and the stew has slightly thickened.

  • 8

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

  • 9

    Serve warm as a hearty meal that suits breakfast, lunch, or dinner.