Lentil and Roasted Vegetable Bowl with Herb Yogurt Sauce

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

Lentil and Roasted Vegetable Bowl with Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Bowl with Herb Yogurt Sauce

Enjoy a vibrant bowl featuring tender green lentils paired with a medley of roasted bell pepper, zucchini, carrot, and a touch of sweet potato, all complemented by a light herb-infused yogurt sauce. This wholesome dish brings a burst of color and flavor while remaining perfectly balanced for a low-calorie, vegetarian dinner.

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NUTRITION

335kcal
Protein
14.7g
Fat
14.8g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

0.33 cup cooked green lentils (77g)

0.5 cup roasted red bell pepper (75g)

0.5 cup roasted zucchini (90g)

0.5 medium roasted carrot (35g)

0.25 medium roasted sweet potato (57g)

3 tbsp nonfat Greek yogurt (45g)

1 tbsp extra virgin olive oil (15g)

1 tbsp fresh dill, chopped

1 tbsp lemon juice

1 tsp minced garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Chop the red bell pepper, zucchini, carrot, and sweet potato into bite-sized pieces.

  • 2

    Toss the vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, gently warm the pre-cooked green lentils if needed.

  • 4

    In a small bowl, combine the nonfat Greek yogurt with minced garlic, lemon juice, fresh dill, and a pinch of salt and pepper to create the herb yogurt sauce.

  • 5

    Assemble the bowl by layering the lentils at the base, then topping with the roasted vegetables.

  • 6

    Drizzle the herb yogurt sauce over the vegetables and gently toss if desired. Serve immediately and enjoy a wholesome, flavorful dinner.

Lentil and Roasted Vegetable Bowl with Herb Yogurt Sauce

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

Lentil and Roasted Vegetable Bowl with Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Bowl with Herb Yogurt Sauce

Enjoy a vibrant bowl featuring tender green lentils paired with a medley of roasted bell pepper, zucchini, carrot, and a touch of sweet potato, all complemented by a light herb-infused yogurt sauce. This wholesome dish brings a burst of color and flavor while remaining perfectly balanced for a low-calorie, vegetarian dinner.

NUTRITION

335kcal
Protein
14.7g
Fat
14.8g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

0.33 cup cooked green lentils (77g)

0.5 cup roasted red bell pepper (75g)

0.5 cup roasted zucchini (90g)

0.5 medium roasted carrot (35g)

0.25 medium roasted sweet potato (57g)

3 tbsp nonfat Greek yogurt (45g)

1 tbsp extra virgin olive oil (15g)

1 tbsp fresh dill, chopped

1 tbsp lemon juice

1 tsp minced garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Chop the red bell pepper, zucchini, carrot, and sweet potato into bite-sized pieces.

  • 2

    Toss the vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, gently warm the pre-cooked green lentils if needed.

  • 4

    In a small bowl, combine the nonfat Greek yogurt with minced garlic, lemon juice, fresh dill, and a pinch of salt and pepper to create the herb yogurt sauce.

  • 5

    Assemble the bowl by layering the lentils at the base, then topping with the roasted vegetables.

  • 6

    Drizzle the herb yogurt sauce over the vegetables and gently toss if desired. Serve immediately and enjoy a wholesome, flavorful dinner.