Silky Lentil and Spinach Stew with Roasted Carrots

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

Silky Lentil and Spinach Stew with Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Spinach Stew with Roasted Carrots

Simmered red lentils and spinach topped with oven-roasted carrots for a touch of sweetness and a velvety finish.

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NUTRITION

228kcal
Protein
13.1g
Fat
2.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

45g Dry Red Lentils

80g Carrots, sliced

30g Fresh Baby Spinach

2g Olive Oil

20g Onion, diced

3g Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sliced carrots with the olive oil on a parchment-lined baking sheet and roast for 15-20 minutes until tender.

  • 3

    While carrots roast, place the diced onion and minced garlic in a small saucepan with a splash of water and sauté over medium heat until translucent.

  • 4

    Add the red lentils and 1.5 cups of water or low-sodium vegetable broth to the saucepan.

  • 5

    Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes until the lentils have broken down into a silky consistency.

  • 6

    Stir in the fresh baby spinach and cook for about 1 minute until just wilted.

  • 7

    Pour the lentil stew into a bowl and top with the warm roasted carrots before serving.

Silky Lentil and Spinach Stew with Roasted Carrots

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

Silky Lentil and Spinach Stew with Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Spinach Stew with Roasted Carrots

Simmered red lentils and spinach topped with oven-roasted carrots for a touch of sweetness and a velvety finish.

NUTRITION

228kcal
Protein
13.1g
Fat
2.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

45g Dry Red Lentils

80g Carrots, sliced

30g Fresh Baby Spinach

2g Olive Oil

20g Onion, diced

3g Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sliced carrots with the olive oil on a parchment-lined baking sheet and roast for 15-20 minutes until tender.

  • 3

    While carrots roast, place the diced onion and minced garlic in a small saucepan with a splash of water and sauté over medium heat until translucent.

  • 4

    Add the red lentils and 1.5 cups of water or low-sodium vegetable broth to the saucepan.

  • 5

    Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes until the lentils have broken down into a silky consistency.

  • 6

    Stir in the fresh baby spinach and cook for about 1 minute until just wilted.

  • 7

    Pour the lentil stew into a bowl and top with the warm roasted carrots before serving.