Creamy Lentil and Mushroom Vegetable Bake

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

Creamy Lentil and Mushroom Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Mushroom Vegetable Bake

Enjoy a hearty, creamy bake that marries the rustic earthiness of lentils and mushrooms with fresh spinach and aromatic garlic and onion. This comforting dish offers a luscious, plant-based creaminess enhanced by nutritional yeast, perfect for a satisfying dinner.

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NUTRITION

508kcal
Protein
34.4g
Fat
17.4g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

1 cup sliced mushrooms (70g)

1 cup raw spinach (30g)

1/2 medium onion, diced (50g)

2 cloves garlic, minced (6g total)

1 tablespoon olive oil (14g)

3 tablespoons nutritional yeast (24g)

1/2 cup unsweetened almond milk (120g)

Salt and Pepper to taste

1 teaspoon dried thyme

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a skillet, heat olive oil over medium heat and sauté the diced onion and minced garlic until translucent and aromatic, about 3-4 minutes.

  • 3

    Add the sliced mushrooms to the skillet and cook until they soften and release their moisture, about 5 minutes.

  • 4

    Stir in the cooked green lentils, raw spinach, and dried thyme. Cook until the spinach wilts, about 2 minutes.

  • 5

    Pour in the unsweetened almond milk and sprinkle in the nutritional yeast. Stir to combine, allowing the mixture to become creamy. Season with salt and pepper to taste.

  • 6

    Transfer the mixture to an oven-safe baking dish and bake for 15-20 minutes to allow flavors to meld. If desired, broil for an additional 2-3 minutes for a lightly browned top.

  • 7

    Remove from oven and let it cool slightly before serving.

Creamy Lentil and Mushroom Vegetable Bake

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

Creamy Lentil and Mushroom Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Mushroom Vegetable Bake

Enjoy a hearty, creamy bake that marries the rustic earthiness of lentils and mushrooms with fresh spinach and aromatic garlic and onion. This comforting dish offers a luscious, plant-based creaminess enhanced by nutritional yeast, perfect for a satisfying dinner.

NUTRITION

508kcal
Protein
34.4g
Fat
17.4g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

1 cup sliced mushrooms (70g)

1 cup raw spinach (30g)

1/2 medium onion, diced (50g)

2 cloves garlic, minced (6g total)

1 tablespoon olive oil (14g)

3 tablespoons nutritional yeast (24g)

1/2 cup unsweetened almond milk (120g)

Salt and Pepper to taste

1 teaspoon dried thyme

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a skillet, heat olive oil over medium heat and sauté the diced onion and minced garlic until translucent and aromatic, about 3-4 minutes.

  • 3

    Add the sliced mushrooms to the skillet and cook until they soften and release their moisture, about 5 minutes.

  • 4

    Stir in the cooked green lentils, raw spinach, and dried thyme. Cook until the spinach wilts, about 2 minutes.

  • 5

    Pour in the unsweetened almond milk and sprinkle in the nutritional yeast. Stir to combine, allowing the mixture to become creamy. Season with salt and pepper to taste.

  • 6

    Transfer the mixture to an oven-safe baking dish and bake for 15-20 minutes to allow flavors to meld. If desired, broil for an additional 2-3 minutes for a lightly browned top.

  • 7

    Remove from oven and let it cool slightly before serving.