Hearty Red Lentil Crepes with Roasted Vegetables

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

Hearty Red Lentil Crepes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Crepes with Roasted Vegetables

Enjoy a vibrant twist on traditional crepes by using red lentil flour to create light, protein-packed crepes that cradle a medley of roasted vegetables. The combination of sweet roasted red bell pepper, tender zucchini, and savory red onion, finished with a dollop of tangy nonfat Greek yogurt, makes for a hearty meal that is both nourishing and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

537kcal
Protein
35.9g
Fat
15.8g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

60g Red Lentil Flour

66g Egg Whites (approx. 2 egg whites)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 tablespoon Olive Oil

1/2 cup Nonfat Greek Yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, whisk together the red lentil flour with the egg whites and enough water to form a smooth, thin batter. Season lightly with salt and pepper.

  • 2

    Preheat your oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables out on a baking sheet and roast in the oven for about 20 minutes or until they are tender and slightly charred, stirring halfway through.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Pour a thin layer of the red lentil batter into the skillet, swirling to evenly coat the bottom. Cook for 2-3 minutes until the edges lift, then flip and cook for another 1-2 minutes. Repeat to make additional crepes.

  • 5

    To assemble, fill the crepes with a generous portion of the roasted vegetables and top with a dollop of nonfat Greek yogurt. Roll or fold the crepes and serve warm.

Hearty Red Lentil Crepes with Roasted Vegetables

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

Hearty Red Lentil Crepes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Crepes with Roasted Vegetables

Enjoy a vibrant twist on traditional crepes by using red lentil flour to create light, protein-packed crepes that cradle a medley of roasted vegetables. The combination of sweet roasted red bell pepper, tender zucchini, and savory red onion, finished with a dollop of tangy nonfat Greek yogurt, makes for a hearty meal that is both nourishing and satisfying.

NUTRITION

537kcal
Protein
35.9g
Fat
15.8g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

60g Red Lentil Flour

66g Egg Whites (approx. 2 egg whites)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 tablespoon Olive Oil

1/2 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    In a bowl, whisk together the red lentil flour with the egg whites and enough water to form a smooth, thin batter. Season lightly with salt and pepper.

  • 2

    Preheat your oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables out on a baking sheet and roast in the oven for about 20 minutes or until they are tender and slightly charred, stirring halfway through.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Pour a thin layer of the red lentil batter into the skillet, swirling to evenly coat the bottom. Cook for 2-3 minutes until the edges lift, then flip and cook for another 1-2 minutes. Repeat to make additional crepes.

  • 5

    To assemble, fill the crepes with a generous portion of the roasted vegetables and top with a dollop of nonfat Greek yogurt. Roll or fold the crepes and serve warm.