Name: Hearty Lentil and Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup dry red lentils; 4 oz firm tofu; 2 tbsp nutritional yeast; 0.5 cup yellow onion; 0.5 cup carrots; 0.5 cup celery; 2 cloves garlic; 1 cup kale; 3 cups vegetable broth; 0 tsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried thyme; 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 Lentil and Vegetable Soup

Sautéed mirepoix and red lentils simmered in a savory broth with protein-rich tofu and kale for a vibrant, nourishing bowl.

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NUTRITION

Protein

37.0g

Fat

9.0g

Carbs

70.1g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry red lentils

4 oz firm tofu

2 tbsp nutritional yeast

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

1 cup kale

3 cups vegetable broth

0 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried thyme

1 tbsp lemon juice

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PREPARATION

1
Heat the olive oil in a large soup pot over medium heat.
2
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables begin to soften.
3
Stir in the minced garlic, sea salt, black pepper, and dried thyme, cooking for another 60 seconds until fragrant.
4
Rinse the red lentils thoroughly and add them to the pot along with the cubed firm tofu and vegetable broth.
5
Bring the liquid to a gentle boil, then reduce the heat to low and cover the pot.
6
Simmer for 15-20 minutes, or until the lentils are tender and have thickened the soup.
7
Stir in the nutritional yeast and chopped kale, allowing the kale to wilt for 2 minutes in the residual heat.
8
Turn off the heat and stir in the fresh lemon juice to brighten the flavors before serving.