Creamy Herb Lentils with Roasted Root Vegetables

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

Creamy Herb Lentils with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Lentils with Roasted Root Vegetables

Savor a nourishing bowl of tender green lentils bathed in a velvety Greek yogurt herb sauce, paired with beautifully roasted carrots and parsnips. This dish celebrates earthy flavors, a medley of fresh herbs, and a subtle hint of roasted olive oil—delivering a satisfying balance of creaminess and rustic charm in every bite.

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NUTRITION

419kcal
Protein
33.5g
Fat
5.7g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils

1/2 cup diced carrots

1/2 cup diced parsnips

1/3 cup nonfat Greek yogurt

1 teaspoon olive oil

2 tablespoons mixed fresh herbs (parsley, dill, chives)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the diced carrots and parsnips with a teaspoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, prepare the creamy herb lentils. In a bowl, combine the cooked green lentils with nonfat Greek yogurt. Stir in chopped mixed fresh herbs and season with salt and pepper to taste.

  • 4

    Once the vegetables are done, gently fold them into the creamy lentil mixture, ensuring an even distribution of flavors.

  • 5

    Serve warm and enjoy this balanced, hearty dish that pairs well for breakfast, lunch, or dinner.

Creamy Herb Lentils with Roasted Root Vegetables

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

Creamy Herb Lentils with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Lentils with Roasted Root Vegetables

Savor a nourishing bowl of tender green lentils bathed in a velvety Greek yogurt herb sauce, paired with beautifully roasted carrots and parsnips. This dish celebrates earthy flavors, a medley of fresh herbs, and a subtle hint of roasted olive oil—delivering a satisfying balance of creaminess and rustic charm in every bite.

NUTRITION

419kcal
Protein
33.5g
Fat
5.7g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils

1/2 cup diced carrots

1/2 cup diced parsnips

1/3 cup nonfat Greek yogurt

1 teaspoon olive oil

2 tablespoons mixed fresh herbs (parsley, dill, chives)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the diced carrots and parsnips with a teaspoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, prepare the creamy herb lentils. In a bowl, combine the cooked green lentils with nonfat Greek yogurt. Stir in chopped mixed fresh herbs and season with salt and pepper to taste.

  • 4

    Once the vegetables are done, gently fold them into the creamy lentil mixture, ensuring an even distribution of flavors.

  • 5

    Serve warm and enjoy this balanced, hearty dish that pairs well for breakfast, lunch, or dinner.