Name: Silky Lentil and Vegetable Stew with Tofu Cubes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 40g Red Lentils; 3 ounces Extra Firm Tofu; 1/4 cup Yellow Onion, diced; 1/2 medium Carrot, diced; 1 cup Baby Spinach; 1.5 cups Low Sodium Vegetable Broth; 1 teaspoon Extra Virgin Olive Oil; 1/2 teaspoon Cumin; 1/4 teaspoon Turmeric

Silky Lentil and Vegetable Stew with Tofu Cubes

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

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Vegetable Stew with Tofu Cubes

Simmered red lentils and vegetables topped with pan-seared tofu cubes and fresh spinach, seasoned with a dash of warm, earthy cumin.

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NUTRITION

Protein

20.8g

Fat

9.9g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

40g Red Lentils

3 ounces Extra Firm Tofu

1/4 cup Yellow Onion, diced

1/2 medium Carrot, diced

1 cup Baby Spinach

1.5 cups Low Sodium Vegetable Broth

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Cumin

1/4 teaspoon Turmeric

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PREPARATION

1
Heat half of the olive oil in a medium pot over medium heat and sauté the diced onion and carrot until softened.
2
Stir in the cumin and turmeric, cooking for one minute until fragrant.
3
Add the red lentils and vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft and have a silky consistency.
4
While the stew simmers, pat the tofu cubes dry with a paper towel.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.
6
Once the lentils are cooked, stir the baby spinach into the stew until just wilted.
7
Ladle the stew into a bowl and top with the crispy pan-seared tofu cubes.