Crispy Lentil Quinoa Cakes with Roasted Vegetables

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

Crispy Lentil Quinoa Cakes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy these crispy, savory lentil and quinoa cakes paired with a vibrant medley of roasted vegetables. The cakes are delicately seasoned with diced red bell pepper and onion, bound with egg and egg whites, and lightly pan-fried to a golden finish. Perfectly balanced for a nutritious and satisfying meal.

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NUTRITION

560kcal
Protein
37.9g
Fat
12.5g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 large Whole Egg

2 large Egg Whites

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

1 tsp Olive Oil

1 cup Mixed Roasted Vegetables

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PREPARATION

  • 1

    In a large bowl, mash the cooked lentils slightly with a fork, leaving some texture.

  • 2

    Mix in the cooked quinoa, whole egg, and egg whites until well combined.

  • 3

    Stir in the diced red bell pepper and onion along with a pinch of salt, pepper, and your favorite herbs (such as parsley or cilantro).

  • 4

    Form the mixture into small patties or cakes, pressing firmly to hold the shape.

  • 5

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 6

    Cook the lentil quinoa cakes for about 3-4 minutes per side until a crispy golden crust forms.

  • 7

    Meanwhile, roast your mixed vegetables in a preheated oven at 400°F for about 15-20 minutes or until tender and slightly charred.

  • 8

    Plate the crispy cakes alongside the roasted vegetables and serve warm.

Crispy Lentil Quinoa Cakes with Roasted Vegetables

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

Crispy Lentil Quinoa Cakes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy these crispy, savory lentil and quinoa cakes paired with a vibrant medley of roasted vegetables. The cakes are delicately seasoned with diced red bell pepper and onion, bound with egg and egg whites, and lightly pan-fried to a golden finish. Perfectly balanced for a nutritious and satisfying meal.

NUTRITION

560kcal
Protein
37.9g
Fat
12.5g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 large Whole Egg

2 large Egg Whites

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

1 tsp Olive Oil

1 cup Mixed Roasted Vegetables

PREPARATION

  • 1

    In a large bowl, mash the cooked lentils slightly with a fork, leaving some texture.

  • 2

    Mix in the cooked quinoa, whole egg, and egg whites until well combined.

  • 3

    Stir in the diced red bell pepper and onion along with a pinch of salt, pepper, and your favorite herbs (such as parsley or cilantro).

  • 4

    Form the mixture into small patties or cakes, pressing firmly to hold the shape.

  • 5

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 6

    Cook the lentil quinoa cakes for about 3-4 minutes per side until a crispy golden crust forms.

  • 7

    Meanwhile, roast your mixed vegetables in a preheated oven at 400°F for about 15-20 minutes or until tender and slightly charred.

  • 8

    Plate the crispy cakes alongside the roasted vegetables and serve warm.