Lentil and Roasted Vegetable Bowl with Lemon Yogurt Drizzle

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

Lentil and Roasted Vegetable Bowl with Lemon Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Bowl with Lemon Yogurt Drizzle

Enjoy a vibrant bowl featuring tender, herbed lentils paired with fluffy white rice and a medley of roasted bell pepper, zucchini, and red onion. Finished with a refreshing drizzle of tangy lemon-infused low-fat Greek yogurt, this dish offers a satisfying balance of textures and flavors perfect for a light yet nourishing lunch.

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NUTRITION

277kcal
Protein
14.5g
Fat
1.2g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (100g)

1/2 cup Cooked White Rice (120g)

1 cup Roasted Mixed Vegetables (100g)

1 tablespoon Low-Fat Greek Yogurt (15g)

1 teaspoon Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss chopped bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 2

    While the vegetables are roasting, prepare cooked lentils and white rice if not already done. Warm gently on the stovetop if needed.

  • 3

    In a small bowl, combine the low-fat Greek yogurt with lemon juice and a touch of lemon zest for extra brightness. Mix well to make the lemon yogurt drizzle.

  • 4

    To serve, layer the cooked white rice as the base in a bowl. Top with the warm lentils and arrange the roasted vegetables on one side.

  • 5

    Drizzle the lemon yogurt mixture over the bowl, and finish with a light sprinkle of salt and pepper. Enjoy your balanced and flavorful lunch!

Lentil and Roasted Vegetable Bowl with Lemon Yogurt Drizzle

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

Lentil and Roasted Vegetable Bowl with Lemon Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Bowl with Lemon Yogurt Drizzle

Enjoy a vibrant bowl featuring tender, herbed lentils paired with fluffy white rice and a medley of roasted bell pepper, zucchini, and red onion. Finished with a refreshing drizzle of tangy lemon-infused low-fat Greek yogurt, this dish offers a satisfying balance of textures and flavors perfect for a light yet nourishing lunch.

NUTRITION

277kcal
Protein
14.5g
Fat
1.2g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (100g)

1/2 cup Cooked White Rice (120g)

1 cup Roasted Mixed Vegetables (100g)

1 tablespoon Low-Fat Greek Yogurt (15g)

1 teaspoon Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss chopped bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 2

    While the vegetables are roasting, prepare cooked lentils and white rice if not already done. Warm gently on the stovetop if needed.

  • 3

    In a small bowl, combine the low-fat Greek yogurt with lemon juice and a touch of lemon zest for extra brightness. Mix well to make the lemon yogurt drizzle.

  • 4

    To serve, layer the cooked white rice as the base in a bowl. Top with the warm lentils and arrange the roasted vegetables on one side.

  • 5

    Drizzle the lemon yogurt mixture over the bowl, and finish with a light sprinkle of salt and pepper. Enjoy your balanced and flavorful lunch!