Name: Lentil and White Bean Stew with Sautéed Spinach and Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Cooked Lentils; 0.8 cup Canned White Beans; 1 cup Sliced Cremini Mushrooms; 2 cups Fresh Baby Spinach; 1 tbsp Nutritional Yeast; 1 tsp Extra Virgin Olive Oil; 1 cup Vegetable Broth; 1/4 cup Diced Yellow Onion; 2 cloves Minced Garlic

Lentil and White Bean Stew with Sautéed Spinach and Mushrooms

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

YOUR SOLIN GENERATED RECIPE

Lentil and White Bean Stew with Sautéed Spinach and Mushrooms

Hearty lentils and white beans simmered in a savory herb broth, topped with earthy sautéed mushrooms and wilted spinach for a silky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.2g

Fat

7.9g

Carbs

112.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Lentils

0.8 cup Canned White Beans

1 cup Sliced Cremini Mushrooms

2 cups Fresh Baby Spinach

1 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

1 cup Vegetable Broth

1/4 cup Diced Yellow Onion

2 cloves Minced Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.
2
Add the sliced cremini mushrooms to the pot and cook for 5-7 minutes until they are browned and tender.
3
Stir in the cooked lentils, rinsed white beans, vegetable broth, and a pinch of dried thyme if desired.
4
Bring the mixture to a gentle simmer and stir in the nutritional yeast to add a savory, nutty depth.
5
Allow the stew to cook for 10 minutes to let the flavors meld together.
6
Stir in the fresh baby spinach during the last 2 minutes of cooking until it is just wilted.
7
Season with a pinch of sea salt and black pepper before serving hot.