YOUR SOLIN GENERATED RECIPE
Hearty Spiced Lentil Stew with Roasted Vegetables
Savor a warm bowl of spiced lentil stew loaded with beautifully roasted vegetables and a creamy swirl of nonfat Greek yogurt. This rustic yet refined dish harmonizes the earthiness of lentils with a medley of roasted carrots, bell peppers, and tomatoes, all perfectly seasoned with cumin, coriander, and smoked paprika. The tender, slow-cooked vegetables deliver natural sweetness, creating a comforting meal that’s both nutritious and satisfying.
INGREDIENTS
½ cup red lentils (dry)
1 cup diced carrots
1 cup diced red bell pepper
½ cup diced tomatoes (no salt added)
¼ cup chopped onion
1 tsp olive oil
½ cup nonfat Greek yogurt
1 tsp cumin
1 tsp ground coriander
1 tsp smoked paprika
2 cups water
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss the diced carrots and red bell pepper with olive oil, salt, pepper, and a pinch of smoked paprika. Roast in the oven for about 20-25 minutes until tender and lightly charred.
While the vegetables roast, rinse the red lentils under cold water. In a medium pot, add the lentils, water, chopped onion, cumin, ground coriander, smoked paprika, and diced tomatoes. Bring to a simmer over medium heat.
Let the stew simmer for about 15-20 minutes until the lentils soften and the stew thickens slightly. Season with salt and pepper to taste.
Once the roasted vegetables are done, stir them into the lentil stew for an extra burst of flavor and texture.
Serve the stew in bowls and top each serving with a dollop of nonfat Greek yogurt for creaminess. Enjoy while warm.