Name: Hearty Black Lentil and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup dry black lentils; 0.25 cup canned chickpeas; 1 medium yellow onion; 1 medium carrot; 1 stalk celery; 2 cloves garlic; 2 cups chopped kale; 4 tbsp nutritional yeast; 0.5 tbsp hemp hearts; 2 cups vegetable broth; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp 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 Black Lentil and Vegetable Stew

Sautéed aromatics simmered with earthy black lentils and chickpeas in a savory broth, finished with vibrant kale and a zesty squeeze of lemon.

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NUTRITION

Protein

31.0g

Fat

6.6g

Carbs

79.1g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry black lentils

0.25 cup canned chickpeas

1 medium yellow onion

1 medium carrot

1 stalk celery

2 cloves garlic

2 cups chopped kale

4 tbsp nutritional yeast

0.5 tbsp hemp hearts

2 cups vegetable broth

1 tsp ground cumin

0.5 tsp smoked paprika

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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PREPARATION

1
Finely dice the onion, carrot, and celery, and mince the garlic cloves.
2
In a large pot over medium heat, sauté the onion, carrot, and celery with two tablespoons of the vegetable broth for 5 minutes until softened.
3
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until the spices are fragrant.
4
Add the dry black lentils, canned chickpeas, and the remaining vegetable broth to the pot.
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes until the lentils are tender.
6
Stir in the chopped kale, nutritional yeast, and hemp hearts, allowing the kale to wilt for 2 minutes.
7
Season with sea salt and black pepper, then stir in the lemon juice just before serving.