YOUR SOLIN GENERATED RECIPE
Herb-Roasted Garlic Lentils with Caramelized Vegetables
Enjoy a comforting bowl of herb-roasted garlic lentils paired with caramelized vegetables and crispy tofu cubes. The earthy lentils and silky tofu combine with sweet roasted bell pepper, zucchini, and red onion for a balanced and aromatic meal perfect for any time of day.
INGREDIENTS
1.25 cups cooked green lentils (~250g)
150g firm tofu
1 medium red bell pepper
1 medium zucchini
1/2 medium red onion
3 garlic cloves
1 tbsp olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the chopped red bell pepper, zucchini (sliced), and red onion (cut into wedges) with olive oil, minced garlic, salt, pepper, rosemary, and thyme.
Roast the vegetables in the oven for 20-25 minutes until they are soft and caramelized, stirring halfway through for even cooking.
While the vegetables are roasting, gently press the tofu to remove excess moisture and cut it into 1-inch cubes.
Lightly season the tofu cubes with a pinch of salt and pepper, then pan-sear in a non-stick skillet over medium heat for about 5-7 minutes until lightly golden on all sides.
In a large bowl, combine the warm cooked green lentils and seared tofu.
Once the vegetables are done, add them to the lentils and tofu. Toss everything gently with a little extra drizzling of olive oil if desired and adjust seasoning with salt and pepper.
Serve warm and enjoy your hearty, nutrient-packed meal.