Name: Hearty Lentil and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Cooked red lentils; 4 oz Tempeh; 0.5 cup Yellow onion; 0.5 cup Carrots; 0.5 cup Celery; 2 tbsp Nutritional yeast; 1 cup Fresh spinach; 2 cup Vegetable broth; 0 tsp Extra virgin olive oil; 1 clove Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika; 0.5 tsp Dried thyme

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

Simmered red lentils and crumbled tempeh meld with aromatic mirepoix in a savory, golden broth for a comforting and nutrient-dense meal.

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NUTRITION

Protein

45.4g

Fat

13.8g

Carbs

68.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked red lentils

4 oz Tempeh

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 tbsp Nutritional yeast

1 cup Fresh spinach

2 cup Vegetable broth

0 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 tsp Dried thyme

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add the diced onion, carrots, and celery, sautéing until the vegetables begin to soften.
3
Crumble the tempeh into the pot and add the minced garlic, smoked paprika, thyme, salt, and pepper.
4
Cook for another 3-4 minutes until the tempeh is lightly browned and fragrant.
5
Pour in the vegetable broth and add the cooked red lentils, stirring to combine.
6
Bring the stew to a gentle simmer and let the flavors meld for 10 minutes.
7
Stir in the nutritional yeast and fresh spinach, cooking just until the greens are wilted.
8
Serve hot in a bowl, optionally garnished with more fresh herbs.