Crunchy Lentil Salad with Edamame and Quinoa

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

Crunchy Lentil Salad with Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Crunchy Lentil Salad with Edamame and Quinoa

Enjoy a vibrant, vegan salad that combines the nutty flavors of quinoa and hemp seeds with the hearty texture of red lentils and edamame. Fresh baby spinach and crisp red bell pepper add crunch and color, while a zesty lemon dressing ties the ingredients together into a satisfying, plant-based meal perfect for a light lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
31.7g
Fat
11.8g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked red lentils

1/2 cup cooked quinoa

1 cup shelled edamame (cooked)

1 tablespoon hemp seeds

1 cup baby spinach

1/4 cup diced red bell pepper

1 tablespoon lemon juice

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a large bowl, combine the cooked red lentils, cooked quinoa, and shelled edamame.

  • 2

    Add the baby spinach and diced red bell pepper to the bowl for a fresh, crunchy texture.

  • 3

    Drizzle with lemon juice and sprinkle the hemp seeds over the top.

  • 4

    Season with salt and pepper to taste, then gently toss all ingredients together until well mixed.

  • 5

    Serve immediately for the freshest crunch, or chill for about 15 minutes if you prefer a cold salad.

Crunchy Lentil Salad with Edamame and Quinoa

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

Crunchy Lentil Salad with Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Crunchy Lentil Salad with Edamame and Quinoa

Enjoy a vibrant, vegan salad that combines the nutty flavors of quinoa and hemp seeds with the hearty texture of red lentils and edamame. Fresh baby spinach and crisp red bell pepper add crunch and color, while a zesty lemon dressing ties the ingredients together into a satisfying, plant-based meal perfect for a light lunch.

NUTRITION

392kcal
Protein
31.7g
Fat
11.8g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked red lentils

1/2 cup cooked quinoa

1 cup shelled edamame (cooked)

1 tablespoon hemp seeds

1 cup baby spinach

1/4 cup diced red bell pepper

1 tablespoon lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    In a large bowl, combine the cooked red lentils, cooked quinoa, and shelled edamame.

  • 2

    Add the baby spinach and diced red bell pepper to the bowl for a fresh, crunchy texture.

  • 3

    Drizzle with lemon juice and sprinkle the hemp seeds over the top.

  • 4

    Season with salt and pepper to taste, then gently toss all ingredients together until well mixed.

  • 5

    Serve immediately for the freshest crunch, or chill for about 15 minutes if you prefer a cold salad.