Hearty Lentil and Vegetable Soup

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

Hearty Lentil and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Soup

This hearty, comforting lentil and vegetable soup is a warm, nourishing bowl filled with tender lentils, vibrant carrots, celery, and onions, enriched with diced tomatoes and fresh spinach. A drizzle of olive oil brings a silky finish, making each spoonful perfect for a balanced meal any time of the day.

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NUTRITION

469kcal
Protein
32.3g
Fat
6g
Carbs
78.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked lentils (approx 300g)

1 medium carrot (approx 61g)

1 stalk celery (approx 40g)

1 small onion (approx 70g)

0.5 cup diced tomatoes (approx 123g)

1 cup raw spinach (approx 30g)

1 teaspoon extra virgin olive oil (approx 5g)

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PREPARATION

  • 1

    Heat a large pot over medium heat and add the teaspoon of olive oil.

  • 2

    Dice the carrot, celery, and small onion into small pieces.

  • 3

    Add the diced vegetables to the pot and sauté for 3-4 minutes until they begin to soften.

  • 4

    Stir in the diced tomatoes and allow them to heat through.

  • 5

    Add the cooked lentils and a cup of water or low-sodium vegetable broth to the pot. Bring to a simmer.

  • 6

    Let the soup simmer for 10-15 minutes to allow flavors to meld. If using water, adjust seasoning accordingly.

  • 7

    Stir in the fresh spinach and cook for an additional 2 minutes until wilted.

  • 8

    Season with salt and pepper to taste, and serve hot.

Hearty Lentil and Vegetable Soup

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

Hearty Lentil and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Soup

This hearty, comforting lentil and vegetable soup is a warm, nourishing bowl filled with tender lentils, vibrant carrots, celery, and onions, enriched with diced tomatoes and fresh spinach. A drizzle of olive oil brings a silky finish, making each spoonful perfect for a balanced meal any time of the day.

NUTRITION

469kcal
Protein
32.3g
Fat
6g
Carbs
78.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked lentils (approx 300g)

1 medium carrot (approx 61g)

1 stalk celery (approx 40g)

1 small onion (approx 70g)

0.5 cup diced tomatoes (approx 123g)

1 cup raw spinach (approx 30g)

1 teaspoon extra virgin olive oil (approx 5g)

PREPARATION

  • 1

    Heat a large pot over medium heat and add the teaspoon of olive oil.

  • 2

    Dice the carrot, celery, and small onion into small pieces.

  • 3

    Add the diced vegetables to the pot and sauté for 3-4 minutes until they begin to soften.

  • 4

    Stir in the diced tomatoes and allow them to heat through.

  • 5

    Add the cooked lentils and a cup of water or low-sodium vegetable broth to the pot. Bring to a simmer.

  • 6

    Let the soup simmer for 10-15 minutes to allow flavors to meld. If using water, adjust seasoning accordingly.

  • 7

    Stir in the fresh spinach and cook for an additional 2 minutes until wilted.

  • 8

    Season with salt and pepper to taste, and serve hot.