Creamy Spiced Lentils with Roasted Root Vegetables

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

Creamy Spiced Lentils with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentils with Roasted Root Vegetables

Enjoy a hearty, comforting bowl of creamy spiced lentils paired with caramelized roasted root vegetables. The dish features tender red lentils simmered in a light coconut milk and infused with warming spices, while sweet carrots and earthy parsnips add texture and natural sweetness. Garnished with fresh spinach and a hint of garlic and onion, this meal is both satisfying and nutrient-dense.

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NUTRITION

566kcal
Protein
35.8g
Fat
8.4g
Carbs
92.4g

SERVINGS

1 serving

INGREDIENTS

1.75 cups cooked red lentils (~350g)

1/3 cup light coconut milk (~80g)

1 medium carrot

1/2 medium parsnip

1 cup raw spinach

1/4 medium onion

2 cloves garlic

2 teaspoons olive oil

1 teaspoon spice mix (cumin, turmeric, paprika)

1/2 cup water

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the chopped carrot and halved parsnip with 1 teaspoon olive oil and a pinch of the spice mix. Spread them on a baking sheet and roast for 20-25 minutes until tender and beginning to caramelize.

  • 2

    While the vegetables roast, heat the remaining olive oil in a saucepan over medium heat. Sauté the quartered onion and minced garlic until softened and fragrant.

  • 3

    Add the cooked red lentils to the saucepan along with the light coconut milk, 1/2 cup water, and the remaining spices. Stir to combine and let it simmer for 8-10 minutes until slightly thickened.

  • 4

    Stir in the raw spinach at the end so it wilts gently into the mixture.

  • 5

    Plate the creamy spiced lentils and top with the roasted root vegetables. Serve warm and enjoy the comforting blend of flavors.

Creamy Spiced Lentils with Roasted Root Vegetables

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

Creamy Spiced Lentils with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentils with Roasted Root Vegetables

Enjoy a hearty, comforting bowl of creamy spiced lentils paired with caramelized roasted root vegetables. The dish features tender red lentils simmered in a light coconut milk and infused with warming spices, while sweet carrots and earthy parsnips add texture and natural sweetness. Garnished with fresh spinach and a hint of garlic and onion, this meal is both satisfying and nutrient-dense.

NUTRITION

566kcal
Protein
35.8g
Fat
8.4g
Carbs
92.4g

SERVINGS

1 serving

INGREDIENTS

1.75 cups cooked red lentils (~350g)

1/3 cup light coconut milk (~80g)

1 medium carrot

1/2 medium parsnip

1 cup raw spinach

1/4 medium onion

2 cloves garlic

2 teaspoons olive oil

1 teaspoon spice mix (cumin, turmeric, paprika)

1/2 cup water

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the chopped carrot and halved parsnip with 1 teaspoon olive oil and a pinch of the spice mix. Spread them on a baking sheet and roast for 20-25 minutes until tender and beginning to caramelize.

  • 2

    While the vegetables roast, heat the remaining olive oil in a saucepan over medium heat. Sauté the quartered onion and minced garlic until softened and fragrant.

  • 3

    Add the cooked red lentils to the saucepan along with the light coconut milk, 1/2 cup water, and the remaining spices. Stir to combine and let it simmer for 8-10 minutes until slightly thickened.

  • 4

    Stir in the raw spinach at the end so it wilts gently into the mixture.

  • 5

    Plate the creamy spiced lentils and top with the roasted root vegetables. Serve warm and enjoy the comforting blend of flavors.