Lentil and Black Bean Stew with Roasted Sweet Potato and Kale

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

Lentil and Black Bean Stew with Roasted Sweet Potato and Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Black Bean Stew with Roasted Sweet Potato and Kale

A hearty red lentil and black bean stew simmered with kale, topped with cubes of tender roasted sweet potato and a sprinkle of savory nutritional yeast.

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NUTRITION

515kcal
Protein
36.1g
Fat
6.9g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

0.35 cup dry Red Lentils

0.5 cup canned Black Beans, rinsed

100 grams Sweet Potato, cubed

1 cup chopped Kale

1.5 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

1.5 cups Vegetable Broth

30 grams Yellow Onion, diced

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of salt, then roast on a baking sheet for 20-25 minutes until tender and slightly browned.

  • 3

    While the potatoes roast, heat the remaining olive oil in a large pot over medium heat.

  • 4

    Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 5

    Rinse the red lentils and add them to the pot along with the vegetable broth.

  • 6

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft.

  • 7

    Stir in the rinsed black beans and chopped kale, cooking for another 3-5 minutes until the kale is wilted.

  • 8

    Ladle the stew into a bowl and top with the roasted sweet potato cubes.

  • 9

    Finish the dish with a generous sprinkle of nutritional yeast before serving.

Lentil and Black Bean Stew with Roasted Sweet Potato and Kale

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

Lentil and Black Bean Stew with Roasted Sweet Potato and Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Black Bean Stew with Roasted Sweet Potato and Kale

A hearty red lentil and black bean stew simmered with kale, topped with cubes of tender roasted sweet potato and a sprinkle of savory nutritional yeast.

NUTRITION

515kcal
Protein
36.1g
Fat
6.9g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

0.35 cup dry Red Lentils

0.5 cup canned Black Beans, rinsed

100 grams Sweet Potato, cubed

1 cup chopped Kale

1.5 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

1.5 cups Vegetable Broth

30 grams Yellow Onion, diced

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of salt, then roast on a baking sheet for 20-25 minutes until tender and slightly browned.

  • 3

    While the potatoes roast, heat the remaining olive oil in a large pot over medium heat.

  • 4

    Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 5

    Rinse the red lentils and add them to the pot along with the vegetable broth.

  • 6

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft.

  • 7

    Stir in the rinsed black beans and chopped kale, cooking for another 3-5 minutes until the kale is wilted.

  • 8

    Ladle the stew into a bowl and top with the roasted sweet potato cubes.

  • 9

    Finish the dish with a generous sprinkle of nutritional yeast before serving.