Hearty Lemon Herb Lentil Salad with Roasted Root Vegetables

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

Hearty Lemon Herb Lentil Salad with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lemon Herb Lentil Salad with Roasted Root Vegetables

Enjoy a vibrant and satisfying salad featuring tender lentils, protein-rich chickpeas, and a medley of lightly roasted carrots and parsnips. Finished with crumbled feta, a sprinkle of sunflower seeds, and a refreshing lemon herb dressing, this dish offers a delightful blend of textures and tangy flavors that make for a heartwarming meal any time of day.

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NUTRITION

573kcal
Protein
34.2g
Fat
14.1g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

2/3 cup cooked chickpeas (110g)

1 oz crumbled feta cheese (28g)

1/2 cup roasted carrots & parsnips (65g)

1 tbsp sunflower seeds (9g)

1 tbsp fresh lemon juice (15g)

2 tbsp chopped parsley & mint (8g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Chop carrots and parsnips into bite-sized pieces, toss with a light seasoning of salt and pepper, and roast on a baking sheet for about 20 minutes or until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare the salad base by combining 1 cup of cooked lentils and 2/3 cup of cooked chickpeas in a large bowl.

  • 3

    In a small bowl, whisk together 1 tbsp of fresh lemon juice and the chopped mixed herbs. You can adjust the seasoning with a pinch of salt and pepper to taste.

  • 4

    Once the roasted root vegetables are ready, allow them to cool for a few minutes, then add them to the lentil and chickpea mixture.

  • 5

    Gently fold in the crumbled feta cheese and sunflower seeds, then drizzle the lemon herb dressing over the salad. Toss lightly to combine all ingredients.

  • 6

    Serve the salad warm or at room temperature for a nourishing, protein-packed meal.

Hearty Lemon Herb Lentil Salad with Roasted Root Vegetables

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

Hearty Lemon Herb Lentil Salad with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lemon Herb Lentil Salad with Roasted Root Vegetables

Enjoy a vibrant and satisfying salad featuring tender lentils, protein-rich chickpeas, and a medley of lightly roasted carrots and parsnips. Finished with crumbled feta, a sprinkle of sunflower seeds, and a refreshing lemon herb dressing, this dish offers a delightful blend of textures and tangy flavors that make for a heartwarming meal any time of day.

NUTRITION

573kcal
Protein
34.2g
Fat
14.1g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

2/3 cup cooked chickpeas (110g)

1 oz crumbled feta cheese (28g)

1/2 cup roasted carrots & parsnips (65g)

1 tbsp sunflower seeds (9g)

1 tbsp fresh lemon juice (15g)

2 tbsp chopped parsley & mint (8g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Chop carrots and parsnips into bite-sized pieces, toss with a light seasoning of salt and pepper, and roast on a baking sheet for about 20 minutes or until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare the salad base by combining 1 cup of cooked lentils and 2/3 cup of cooked chickpeas in a large bowl.

  • 3

    In a small bowl, whisk together 1 tbsp of fresh lemon juice and the chopped mixed herbs. You can adjust the seasoning with a pinch of salt and pepper to taste.

  • 4

    Once the roasted root vegetables are ready, allow them to cool for a few minutes, then add them to the lentil and chickpea mixture.

  • 5

    Gently fold in the crumbled feta cheese and sunflower seeds, then drizzle the lemon herb dressing over the salad. Toss lightly to combine all ingredients.

  • 6

    Serve the salad warm or at room temperature for a nourishing, protein-packed meal.