Hearty Robust Vegetable Stew

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

Hearty Robust Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Robust Vegetable Stew

Savor a warm bowl of this hearty vegetable stew, bursting with red lentils, kidney beans, and firm tofu, elevated by vibrant carrots, celery, and spinach. This stew is a comforting blend of textures and flavors that deliver nourishing protein and wholesome vegetables, perfect for any mealtime.

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NUTRITION

550kcal
Protein
37g
Fat
10.9g
Carbs
82.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked kidney beans (130g)

100g firm tofu

1 medium carrot (61g)

1 celery stalk (40g)

1 small onion (70g)

1/2 cup diced tomatoes (125g)

1 cup raw spinach (30g)

1 tsp olive oil (5g)

1 cup vegetable broth (240g)

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PREPARATION

  • 1

    Rinse and drain the red lentils and kidney beans if using canned; otherwise, ensure they are pre-cooked.

  • 2

    Dice the carrot, celery, and onion into small, uniform pieces. Cut the firm tofu into cubes.

  • 3

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

  • 4

    Add the tofu cubes and stir gently to combine with the vegetables.

  • 5

    Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a simmer.

  • 6

    Stir in the red lentils and kidney beans. Allow the stew to simmer for 15-20 minutes, until the lentils have softened and the flavors meld.

  • 7

    About 5 minutes before serving, add the spinach and stir until just wilted.

  • 8

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

Hearty Robust Vegetable Stew

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

Hearty Robust Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Robust Vegetable Stew

Savor a warm bowl of this hearty vegetable stew, bursting with red lentils, kidney beans, and firm tofu, elevated by vibrant carrots, celery, and spinach. This stew is a comforting blend of textures and flavors that deliver nourishing protein and wholesome vegetables, perfect for any mealtime.

NUTRITION

550kcal
Protein
37g
Fat
10.9g
Carbs
82.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked kidney beans (130g)

100g firm tofu

1 medium carrot (61g)

1 celery stalk (40g)

1 small onion (70g)

1/2 cup diced tomatoes (125g)

1 cup raw spinach (30g)

1 tsp olive oil (5g)

1 cup vegetable broth (240g)

PREPARATION

  • 1

    Rinse and drain the red lentils and kidney beans if using canned; otherwise, ensure they are pre-cooked.

  • 2

    Dice the carrot, celery, and onion into small, uniform pieces. Cut the firm tofu into cubes.

  • 3

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

  • 4

    Add the tofu cubes and stir gently to combine with the vegetables.

  • 5

    Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a simmer.

  • 6

    Stir in the red lentils and kidney beans. Allow the stew to simmer for 15-20 minutes, until the lentils have softened and the flavors meld.

  • 7

    About 5 minutes before serving, add the spinach and stir until just wilted.

  • 8

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