Name: Hearty Lentil and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup dry brown lentils; 3 oz organic tempeh; 0.5 cup non-fat plain Greek yogurt; 1 cup low-sodium vegetable broth; 0.5 cup diced carrots; 0.5 cup diced celery; 1 cup chopped kale; 0 tsp extra virgin olive oil; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Stew

Earthy lentils and crumbled tempeh simmered in a fragrant vegetable broth with tender kale and carrots for a protein-packed, velvety finish.

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NUTRITION

Protein

47.2g

Fat

10.7g

Carbs

68.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry brown lentils

3 oz organic tempeh

0.5 cup non-fat plain Greek yogurt

1 cup low-sodium vegetable broth

0.5 cup diced carrots

0.5 cup diced celery

1 cup chopped kale

0 tsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the extra virgin olive oil in a medium pot over medium heat.
2
Add the diced carrots and celery, sautéing for 4-5 minutes until they begin to soften.
3
Crumble the organic tempeh into the pot and cook for another 3 minutes until lightly browned.
4
Stir in the dry brown lentils, ground cumin, garlic powder, sea salt, and black pepper to coat the ingredients in the spices.
5
Pour in the vegetable broth and bring the mixture to a boil.
6
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the lentils are tender and most of the liquid is absorbed.
7
Stir in the chopped kale and cook for 2 minutes until it is vibrant green and wilted.
8
Transfer the stew to a bowl and top with the non-fat plain Greek yogurt before serving.