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 hearty, crispy lentil quinoa cakes paired with a medley of roasted broccoli and red bell pepper, finished with a cool dollop of Greek yogurt. The cakes have a delicate crunch with aromatic spices, offering a satisfying balance of texture and flavor—all wrapped in a clean, nutritious package.

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NUTRITION

572kcal
Protein
35g
Fat
18.4g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils

1/2 cup cooked Quinoa

1 large Egg

2 tablespoons Rolled Oats

1 tablespoon chopped Fresh Parsley

1/2 teaspoon Ground Cumin

Salt and Black Pepper (to taste)

1 teaspoon Olive Oil (for cakes)

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 teaspoon Olive Oil (for vegetables)

1/2 cup Nonfat Plain Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the cooked lentils, cooked quinoa, egg, rolled oats, chopped parsley, and ground cumin. Season with salt and pepper. Mash slightly with a fork to blend the ingredients while still leaving some texture.

  • 3

    Shape the mixture into 3-4 cakes, depending on your desired portion size.

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Cook the lentil quinoa cakes for about 3-4 minutes per side until they become crispy and golden.

  • 5

    Meanwhile, toss the chopped broccoli and sliced red bell pepper with 1 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 6

    Plate the crispy cakes alongside the roasted vegetables and add a dollop of nonfat Greek yogurt on the side for a creamy finish.

  • 7

    Serve warm and enjoy your balanced, nutritious meal.

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 hearty, crispy lentil quinoa cakes paired with a medley of roasted broccoli and red bell pepper, finished with a cool dollop of Greek yogurt. The cakes have a delicate crunch with aromatic spices, offering a satisfying balance of texture and flavor—all wrapped in a clean, nutritious package.

NUTRITION

572kcal
Protein
35g
Fat
18.4g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils

1/2 cup cooked Quinoa

1 large Egg

2 tablespoons Rolled Oats

1 tablespoon chopped Fresh Parsley

1/2 teaspoon Ground Cumin

Salt and Black Pepper (to taste)

1 teaspoon Olive Oil (for cakes)

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 teaspoon Olive Oil (for vegetables)

1/2 cup Nonfat Plain Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the cooked lentils, cooked quinoa, egg, rolled oats, chopped parsley, and ground cumin. Season with salt and pepper. Mash slightly with a fork to blend the ingredients while still leaving some texture.

  • 3

    Shape the mixture into 3-4 cakes, depending on your desired portion size.

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Cook the lentil quinoa cakes for about 3-4 minutes per side until they become crispy and golden.

  • 5

    Meanwhile, toss the chopped broccoli and sliced red bell pepper with 1 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 6

    Plate the crispy cakes alongside the roasted vegetables and add a dollop of nonfat Greek yogurt on the side for a creamy finish.

  • 7

    Serve warm and enjoy your balanced, nutritious meal.