Warm Steamed Lentil and Spinach Salad with Roasted Vegetables

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

Warm Steamed Lentil and Spinach Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Warm Steamed Lentil and Spinach Salad with Roasted Vegetables

Enjoy a hearty and vibrant salad featuring warm, tender lentils and fresh spinach combined with an assortment of roasted vegetables. This dish brings together a satisfying medley of textures and flavors that are lightly dressed with olive oil and brightened with a squeeze of lemon, finished with a sprinkle of creamy feta cheese to enhance its comforting taste.

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NUTRITION

589kcal
Protein
33.4g
Fat
19.5g
Carbs
69.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Green Lentils (~300g)

2 cups Raw Spinach (~60g)

1 medium Red Bell Pepper (~119g)

1 small Zucchini (~118g)

0.5 medium Carrot (~30g)

1 tablespoon Olive Oil (14g)

0.5 ounce Feta Cheese (~14g)

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the vegetables: slice the red bell pepper into strips, cut the zucchini into rounds or half-moons, and slice the carrot into thin rounds.

  • 3

    Toss the prepared vegetables with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes or until they are tender and have a light char, stirring halfway through.

  • 5

    While the vegetables roast, steam the spinach lightly until it wilts, keeping its bright green color.

  • 6

    In a large bowl, combine the warm cooked lentils with the steamed spinach.

  • 7

    Once the vegetables are roasted, add them to the lentils and spinach mixture.

  • 8

    Drizzle with fresh lemon juice and gently toss to mix all flavors.

  • 9

    Top the salad with crumbled feta cheese and adjust salt and pepper as needed.

  • 10

    Serve warm and enjoy your nutritious, balanced meal.

Warm Steamed Lentil and Spinach Salad with Roasted Vegetables

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

Warm Steamed Lentil and Spinach Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Warm Steamed Lentil and Spinach Salad with Roasted Vegetables

Enjoy a hearty and vibrant salad featuring warm, tender lentils and fresh spinach combined with an assortment of roasted vegetables. This dish brings together a satisfying medley of textures and flavors that are lightly dressed with olive oil and brightened with a squeeze of lemon, finished with a sprinkle of creamy feta cheese to enhance its comforting taste.

NUTRITION

589kcal
Protein
33.4g
Fat
19.5g
Carbs
69.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Green Lentils (~300g)

2 cups Raw Spinach (~60g)

1 medium Red Bell Pepper (~119g)

1 small Zucchini (~118g)

0.5 medium Carrot (~30g)

1 tablespoon Olive Oil (14g)

0.5 ounce Feta Cheese (~14g)

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the vegetables: slice the red bell pepper into strips, cut the zucchini into rounds or half-moons, and slice the carrot into thin rounds.

  • 3

    Toss the prepared vegetables with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes or until they are tender and have a light char, stirring halfway through.

  • 5

    While the vegetables roast, steam the spinach lightly until it wilts, keeping its bright green color.

  • 6

    In a large bowl, combine the warm cooked lentils with the steamed spinach.

  • 7

    Once the vegetables are roasted, add them to the lentils and spinach mixture.

  • 8

    Drizzle with fresh lemon juice and gently toss to mix all flavors.

  • 9

    Top the salad with crumbled feta cheese and adjust salt and pepper as needed.

  • 10

    Serve warm and enjoy your nutritious, balanced meal.