Hearty Lentil Vegetable Soup

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

Hearty Lentil Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Vegetable Soup

A comforting bowl of hearty lentil vegetable soup loaded with tender lentils, white beans, fresh vegetables, and a hint of firm tofu, all simmered in a savory vegetable broth. This nourishing soup offers a satisfying blend of textures and flavors that works wonderfully for breakfast, lunch, or dinner.

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NUTRITION

584kcal
Protein
40.2g
Fat
9.6g
Carbs
87.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup canned cannellini beans (85g)

1/2 cup firm tofu (126g)

1 medium carrot

1 celery stalk

1/2 medium yellow onion

2 cloves garlic

1/2 cup diced tomatoes

1 cup spinach

1/2 tsp extra virgin olive oil

1 cup vegetable broth

1 bay leaf

1/2 tsp dried thyme

1/2 tsp ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Heat a medium pot over medium heat and add the olive oil. Once warmed, add the chopped onion, carrot, and celery. Sauté until the vegetables begin to soften, about 4-5 minutes.

  • 2

    Add the minced garlic and spices (bay leaf, dried thyme, ground cumin) and sauté for an additional 1 minute until fragrant.

  • 3

    Stir in the cooked lentils, cannellini beans, and diced tomatoes. Mix well.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Gently fold in the cubed tofu and spinach. Allow the soup to simmer for another 5-7 minutes so the flavors meld and the spinach wilts.

  • 6

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

  • 7

    Ladle the hot soup into a bowl and enjoy this hearty, nutritious meal any time of the day.

Hearty Lentil Vegetable Soup

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

Hearty Lentil Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Vegetable Soup

A comforting bowl of hearty lentil vegetable soup loaded with tender lentils, white beans, fresh vegetables, and a hint of firm tofu, all simmered in a savory vegetable broth. This nourishing soup offers a satisfying blend of textures and flavors that works wonderfully for breakfast, lunch, or dinner.

NUTRITION

584kcal
Protein
40.2g
Fat
9.6g
Carbs
87.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup canned cannellini beans (85g)

1/2 cup firm tofu (126g)

1 medium carrot

1 celery stalk

1/2 medium yellow onion

2 cloves garlic

1/2 cup diced tomatoes

1 cup spinach

1/2 tsp extra virgin olive oil

1 cup vegetable broth

1 bay leaf

1/2 tsp dried thyme

1/2 tsp ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Heat a medium pot over medium heat and add the olive oil. Once warmed, add the chopped onion, carrot, and celery. Sauté until the vegetables begin to soften, about 4-5 minutes.

  • 2

    Add the minced garlic and spices (bay leaf, dried thyme, ground cumin) and sauté for an additional 1 minute until fragrant.

  • 3

    Stir in the cooked lentils, cannellini beans, and diced tomatoes. Mix well.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Gently fold in the cubed tofu and spinach. Allow the soup to simmer for another 5-7 minutes so the flavors meld and the spinach wilts.

  • 6

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

  • 7

    Ladle the hot soup into a bowl and enjoy this hearty, nutritious meal any time of the day.