Herb-Roasted Tomato Lentil Pasta Bowl

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

Herb-Roasted Tomato Lentil Pasta Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tomato Lentil Pasta Bowl

Savor a vibrant bowl of whole-wheat pasta combined with hearty green lentils, perfectly roasted cherry tomatoes, and cubes of baked extra-firm tofu. This fresh and herb-infused dish is balanced with a handful of raw spinach and a drizzle of olive oil, making it a wholesome meal bursting with Mediterranean flavors.

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NUTRITION

580kcal
Protein
36.5g
Fat
11g
Carbs
87.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole-Wheat Pasta

1 cup Cooked Green Lentils

3 oz Extra-Firm Tofu

1 cup Cherry Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cherry tomatoes with olive oil, garlic (minced), mixed dried herbs, salt, and pepper. Spread them on a baking sheet.

  • 2

    Roast the tomatoes in the oven for 15-20 minutes or until they soften and begin to burst.

  • 3

    While the tomatoes roast, cook the whole-wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Press the extra-firm tofu to remove excess moisture. Cut into 1/2-inch cubes and pan-sear in a non-stick skillet over medium heat until golden on all sides.

  • 5

    Combine the warm pasta, cooked green lentils, sautéed tofu cubes, and fresh spinach in a large bowl.

  • 6

    Add the roasted tomatoes (with any juices) to the bowl and gently toss the ingredients to mix thoroughly.

  • 7

    Adjust seasoning with additional salt and pepper if needed, and serve immediately.

Herb-Roasted Tomato Lentil Pasta Bowl

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

Herb-Roasted Tomato Lentil Pasta Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tomato Lentil Pasta Bowl

Savor a vibrant bowl of whole-wheat pasta combined with hearty green lentils, perfectly roasted cherry tomatoes, and cubes of baked extra-firm tofu. This fresh and herb-infused dish is balanced with a handful of raw spinach and a drizzle of olive oil, making it a wholesome meal bursting with Mediterranean flavors.

NUTRITION

580kcal
Protein
36.5g
Fat
11g
Carbs
87.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole-Wheat Pasta

1 cup Cooked Green Lentils

3 oz Extra-Firm Tofu

1 cup Cherry Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cherry tomatoes with olive oil, garlic (minced), mixed dried herbs, salt, and pepper. Spread them on a baking sheet.

  • 2

    Roast the tomatoes in the oven for 15-20 minutes or until they soften and begin to burst.

  • 3

    While the tomatoes roast, cook the whole-wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Press the extra-firm tofu to remove excess moisture. Cut into 1/2-inch cubes and pan-sear in a non-stick skillet over medium heat until golden on all sides.

  • 5

    Combine the warm pasta, cooked green lentils, sautéed tofu cubes, and fresh spinach in a large bowl.

  • 6

    Add the roasted tomatoes (with any juices) to the bowl and gently toss the ingredients to mix thoroughly.

  • 7

    Adjust seasoning with additional salt and pepper if needed, and serve immediately.