Creamy Lentil and Vegetable Stew with Edamame

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

Creamy Lentil and Vegetable Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stew with Edamame

A hearty stew of red lentils and tender edamame simmered with garden vegetables in a savory broth, finished with nutritional yeast for a velvety, cheesy finish.

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NUTRITION

364kcal
Protein
34.1g
Fat
7.8g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Red Lentils

0.75 cup Shelled Edamame

3 tablespoons Nutritional Yeast

1 cup Fresh Spinach

0.25 cup Diced Carrots

0.25 cup Diced Yellow Onion

0.5 cup Low-Sodium Vegetable Broth

1 clove Minced Garlic

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PREPARATION

  • 1

    Sauté the diced onion and carrots in a small pot with two tablespoons of the vegetable broth over medium heat until the onions are translucent.

  • 2

    Add the minced garlic and a pinch of cumin if desired, stirring for one minute until the aroma is released.

  • 3

    Pour in the remaining vegetable broth, the cooked red lentils, and the shelled edamame.

  • 4

    Bring the mixture to a gentle simmer and cook for five to seven minutes to allow the vegetables to soften and flavors to combine.

  • 5

    Stir in the fresh spinach and cook just until the leaves have wilted into the stew.

  • 6

    Remove the pot from the heat and stir in the nutritional yeast until the broth becomes thick and creamy.

Creamy Lentil and Vegetable Stew with Edamame

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

Creamy Lentil and Vegetable Stew with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stew with Edamame

A hearty stew of red lentils and tender edamame simmered with garden vegetables in a savory broth, finished with nutritional yeast for a velvety, cheesy finish.

NUTRITION

364kcal
Protein
34.1g
Fat
7.8g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Red Lentils

0.75 cup Shelled Edamame

3 tablespoons Nutritional Yeast

1 cup Fresh Spinach

0.25 cup Diced Carrots

0.25 cup Diced Yellow Onion

0.5 cup Low-Sodium Vegetable Broth

1 clove Minced Garlic

PREPARATION

  • 1

    Sauté the diced onion and carrots in a small pot with two tablespoons of the vegetable broth over medium heat until the onions are translucent.

  • 2

    Add the minced garlic and a pinch of cumin if desired, stirring for one minute until the aroma is released.

  • 3

    Pour in the remaining vegetable broth, the cooked red lentils, and the shelled edamame.

  • 4

    Bring the mixture to a gentle simmer and cook for five to seven minutes to allow the vegetables to soften and flavors to combine.

  • 5

    Stir in the fresh spinach and cook just until the leaves have wilted into the stew.

  • 6

    Remove the pot from the heat and stir in the nutritional yeast until the broth becomes thick and creamy.