Name: Crispy Lentil Quinoa Cakes with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup cooked lentils; 1/2 cup cooked quinoa; 1 whole egg; 2 egg whites; 1/2 cup chopped red bell pepper; 1/2 small onion, diced; 1/4 cup fresh parsley; 1 garlic clove, minced; 1 teaspoon olive oil

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.

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy a savory, crispy cake made with hearty lentils and fluffy quinoa, perfectly bound with eggs and fresh veggies. Sautéed to lightly golden perfection and served with a side of tender, roasted vegetables, this dish delivers satisfying textures and a burst of fresh flavor in every bite.

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NUTRITION

Protein

32.9g

Fat

12g

Carbs

61.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils

1/2 cup cooked quinoa

1 whole egg

2 egg whites

1/2 cup chopped red bell pepper

1/2 small onion, diced

1/4 cup fresh parsley

1 garlic clove, minced

1 teaspoon olive oil

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PREPARATION

1
In a mixing bowl, combine the cooked lentils, quinoa, whole egg, egg whites, chopped red bell pepper, diced onion, parsley, and minced garlic. Mix until well combined.
2
Form the mixture into small patties or cakes, about 2-3 inches in diameter.
3
Heat olive oil in a non-stick skillet over medium heat.
4
Gently place the patties in the skillet, cooking for about 3-4 minutes on each side until they develop a crispy, golden exterior and are heated through.
5
Remove the cakes from the skillet and serve warm. Optionally, garnish with extra fresh herbs or a squeeze of lemon for added brightness.