Creamy Lentil and Feta Bowl with Roasted Vegetables

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

Creamy Lentil and Feta Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Feta Bowl with Roasted Vegetables

Savor a nourishing bowl featuring hearty lentils, tangy crumbled feta, and a vibrant medley of roasted bell pepper, zucchini, red onion, and fresh spinach. Finished off with a dollop of creamy nonfat Greek yogurt, each bite delivers a satisfying mix of textures and flavors that dance on the palate.

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NUTRITION

427kcal
Protein
30.7g
Fat
11.4g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (200g)

1 ounce Feta Cheese (28g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Zucchini (75g)

1/4 medium Red Onion (25g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

1/4 cup Nonfat Greek Yogurt (60g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    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 on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, gently warm the cooked lentils in a small saucepan over low heat, seasoning lightly with salt and pepper.

  • 5

    Prepare the creamy topping by stirring the nonfat Greek yogurt with a squeeze of fresh lemon juice (if desired) and a pinch of salt.

  • 6

    Assemble the bowl by layering the warm lentils as the base, then adding the roasted vegetables and fresh spinach.

  • 7

    Sprinkle crumbled feta cheese evenly on top, and finish with a drizzle of the Greek yogurt mixture. Optionally garnish with extra herbs.

  • 8

    Serve immediately and enjoy your nutritious, flavorful bowl.

Creamy Lentil and Feta Bowl with Roasted Vegetables

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

Creamy Lentil and Feta Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Feta Bowl with Roasted Vegetables

Savor a nourishing bowl featuring hearty lentils, tangy crumbled feta, and a vibrant medley of roasted bell pepper, zucchini, red onion, and fresh spinach. Finished off with a dollop of creamy nonfat Greek yogurt, each bite delivers a satisfying mix of textures and flavors that dance on the palate.

NUTRITION

427kcal
Protein
30.7g
Fat
11.4g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (200g)

1 ounce Feta Cheese (28g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Zucchini (75g)

1/4 medium Red Onion (25g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

1/4 cup Nonfat Greek Yogurt (60g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    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 on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, gently warm the cooked lentils in a small saucepan over low heat, seasoning lightly with salt and pepper.

  • 5

    Prepare the creamy topping by stirring the nonfat Greek yogurt with a squeeze of fresh lemon juice (if desired) and a pinch of salt.

  • 6

    Assemble the bowl by layering the warm lentils as the base, then adding the roasted vegetables and fresh spinach.

  • 7

    Sprinkle crumbled feta cheese evenly on top, and finish with a drizzle of the Greek yogurt mixture. Optionally garnish with extra herbs.

  • 8

    Serve immediately and enjoy your nutritious, flavorful bowl.