Silky Lentil and Vegetable Stew with Edamame

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

Silky Lentil and Vegetable Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Vegetable Stew with Edamame

Red lentils and garden vegetables simmered in a turmeric-spiced broth, finished with protein-packed edamame for a satisfyingly creamy texture.

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NUTRITION

395kcal
Protein
31.5g
Fat
6.1g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Dry Red Lentils

2/3 cup Shelled Edamame

1/3 cup chopped Carrots

1 cup Fresh Spinach

1 cup Low-Sodium Vegetable Broth

1 clove minced Garlic

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PREPARATION

  • 1

    In a medium pot, sauté the minced garlic and chopped carrots with a splash of vegetable broth over medium heat until the vegetables begin to soften.

  • 2

    Add the dry red lentils and the remaining vegetable broth to the pot, stirring to combine.

  • 3

    Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.

  • 4

    Simmer for 15-20 minutes until the lentils are completely soft and have begun to break down, creating a naturally thick and silky consistency.

  • 5

    Stir in the shelled edamame and fresh spinach, cooking for an additional 3-5 minutes until the edamame is heated through and the spinach is fully wilted.

  • 6

    Season the stew with a pinch of sea salt, black pepper, and turmeric to taste before serving in a warm bowl.

Silky Lentil and Vegetable Stew with Edamame

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

Silky Lentil and Vegetable Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Vegetable Stew with Edamame

Red lentils and garden vegetables simmered in a turmeric-spiced broth, finished with protein-packed edamame for a satisfyingly creamy texture.

NUTRITION

395kcal
Protein
31.5g
Fat
6.1g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Dry Red Lentils

2/3 cup Shelled Edamame

1/3 cup chopped Carrots

1 cup Fresh Spinach

1 cup Low-Sodium Vegetable Broth

1 clove minced Garlic

PREPARATION

  • 1

    In a medium pot, sauté the minced garlic and chopped carrots with a splash of vegetable broth over medium heat until the vegetables begin to soften.

  • 2

    Add the dry red lentils and the remaining vegetable broth to the pot, stirring to combine.

  • 3

    Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.

  • 4

    Simmer for 15-20 minutes until the lentils are completely soft and have begun to break down, creating a naturally thick and silky consistency.

  • 5

    Stir in the shelled edamame and fresh spinach, cooking for an additional 3-5 minutes until the edamame is heated through and the spinach is fully wilted.

  • 6

    Season the stew with a pinch of sea salt, black pepper, and turmeric to taste before serving in a warm bowl.