Creamy Lentil and Roasted Vegetable Bowl

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

Creamy Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Roasted Vegetable Bowl

A vibrant bowl featuring hearty green lentils paired with crispy roasted chickpeas and an array of colorful vegetables. Finished with a tangy lemon drizzle and a sprinkle of nutritional yeast, this bowl offers a satisfying blend of textures and flavors—savory, slightly smoky, and refreshingly zesty.

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NUTRITION

457kcal
Protein
31.1g
Fat
8.3g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils

1/2 cup Roasted Chickpeas

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 medium Red Onion (sliced)

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

Seasonings to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss red bell pepper, zucchini, and red onion slices lightly with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred on the edges.

  • 4

    While the vegetables roast, prepare the cooked green lentils and rinse the canned or pre-cooked lentils if needed.

  • 5

    If using canned chickpeas, drain and rinse them, then pat dry. Optionally, toss them with a bit of seasoning and roast them in the oven for 10-15 minutes until crispy.

  • 6

    In a bowl, combine the cooked lentils, roasted chickpeas, and a handful of fresh spinach.

  • 7

    Add the roasted vegetables once they are done, and drizzle with lemon juice.

  • 8

    Finish by sprinkling nutritional yeast over the bowl and adjusting seasonings to taste.

  • 9

    Toss gently to mix all the flavors and serve warm.

Creamy Lentil and Roasted Vegetable Bowl

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

Creamy Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Roasted Vegetable Bowl

A vibrant bowl featuring hearty green lentils paired with crispy roasted chickpeas and an array of colorful vegetables. Finished with a tangy lemon drizzle and a sprinkle of nutritional yeast, this bowl offers a satisfying blend of textures and flavors—savory, slightly smoky, and refreshingly zesty.

NUTRITION

457kcal
Protein
31.1g
Fat
8.3g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils

1/2 cup Roasted Chickpeas

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 medium Red Onion (sliced)

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

Seasonings to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss red bell pepper, zucchini, and red onion slices lightly with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred on the edges.

  • 4

    While the vegetables roast, prepare the cooked green lentils and rinse the canned or pre-cooked lentils if needed.

  • 5

    If using canned chickpeas, drain and rinse them, then pat dry. Optionally, toss them with a bit of seasoning and roast them in the oven for 10-15 minutes until crispy.

  • 6

    In a bowl, combine the cooked lentils, roasted chickpeas, and a handful of fresh spinach.

  • 7

    Add the roasted vegetables once they are done, and drizzle with lemon juice.

  • 8

    Finish by sprinkling nutritional yeast over the bowl and adjusting seasonings to taste.

  • 9

    Toss gently to mix all the flavors and serve warm.