Name: Creamy Lentil and Vegetable Stew with Fresh Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.3 cup Dry Red Lentils; 2 tablespoons Canned Coconut Milk; 1 teaspoon Olive Oil; 0.5 cup chopped Carrots; 0.5 cup chopped Onion; 0.33 cup sliced Celery; 1 cup Baby Spinach; 1 cup Low-Sodium Vegetable Broth; 1 teaspoon fresh Thyme; Salt and Pepper to taste

Creamy Lentil and Vegetable Stew with Fresh Herbs

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stew with Fresh Herbs

Red lentils simmered with mirepoix and coconut milk, finished with fresh thyme and a handful of wilted spinach for a creamy, velvety finish.

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NUTRITION

Protein

17.2g

Fat

12.1g

Carbs

48.6g

SERVINGS

1 serving

INGREDIENTS

0.3 cup Dry Red Lentils

2 tablespoons Canned Coconut Milk

1 teaspoon Olive Oil

0.5 cup chopped Carrots

0.5 cup chopped Onion

0.33 cup sliced Celery

1 cup Baby Spinach

1 cup Low-Sodium Vegetable Broth

1 teaspoon fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Heat the olive oil in a medium pot over medium heat.
2
Add the diced onion, carrots, and celery, sautéing for about 5 minutes until the vegetables begin to soften.
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 and cover.
5
Simmer for 15 to 20 minutes until the lentils are tender and have absorbed most of the liquid, creating a thick base.
6
Stir in the coconut milk and fresh thyme, allowing the stew to heat through for another minute.
7
Add the baby spinach and stir until just wilted.
8
Season with a pinch of salt and black pepper before serving hot.