Name: Hearty Lentil and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup dry red lentils; 3 oz organic tempeh; 2 tbsp nutritional yeast; 1 cup fresh spinach; 0.25 cup yellow onion; 0.25 cup carrot; 0.25 cup celery; 1.5 cup vegetable broth; 0.5 tsp extra virgin olive oil; 1 clove garlic; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Stew

Slow-simmered red lentils and savory tempeh crumbles meld with vibrant garden vegetables in a fragrant, herb-infused broth for a comforting and velvety finish.

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NUTRITION

Protein

35.8g

Fat

13.6g

Carbs

55.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry red lentils

3 oz organic tempeh

2 tbsp nutritional yeast

1 cup fresh spinach

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1.5 cup vegetable broth

0.5 tsp extra virgin olive oil

1 clove garlic

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Heat the olive oil in a medium pot over medium heat and sauté the diced onion, carrot, and celery until the onions are translucent.
2
Crumble the tempeh into the pot and cook for 3-4 minutes until slightly browned, then add the minced garlic and dried thyme, stirring until fragrant.
3
Rinse the red lentils thoroughly and add them to the pot along with the vegetable broth.
4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.
5
Stir in the nutritional yeast, sea salt, and black pepper, mixing well to create a creamy consistency.
6
Fold in the fresh spinach and cook for 1 minute until just wilted.
7
Remove from heat and stir in the fresh lemon juice before serving.