Creamy Lemon-Herb Lentil and Roasted Vegetable Bowl

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

Creamy Lemon-Herb Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Lentil and Roasted Vegetable Bowl

A vibrant bowl featuring hearty green lentils and protein-packed roasted tofu mingled with a medley of roasted vegetables, all brought together with a tangy lemon-herb dressing and a cooling dollop of Greek yogurt. This dish has a delightful balance of textures and flavors—from the earthy lentils and crispy tofu to the bright citrus and fresh herbs.

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NUTRITION

501kcal
Protein
42.5g
Fat
12.2g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

100g Firm Tofu

1 cup Assorted Roasted Vegetables (approx. 150g)

0.5 cup Plain Nonfat Greek Yogurt (125g)

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

2 tablespoons Fresh Parsley

2 tablespoons Fresh Dill

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting vegetables and tofu.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss with a drizzle of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the tofu cubes on a baking sheet and roast for 20-25 minutes until golden and slightly crispy, flipping halfway through.

  • 4

    Meanwhile, chop the broccoli, red bell pepper, and zucchini into even pieces. Toss them with a little olive oil, minced garlic, salt, and pepper, then spread on another baking sheet and roast for 20 minutes until tender and lightly charred.

  • 5

    In a bowl, combine the cooked green lentils, roasted tofu, and vegetables.

  • 6

    Prepare the creamy herb dressing by stirring together the Greek yogurt, fresh lemon juice, chopped parsley, dill, and a little extra minced garlic if desired. Adjust salt and pepper to taste.

  • 7

    Drizzle the lemon-herb yogurt dressing over the lentil and roasted vegetable mixture.

  • 8

    Toss gently to combine all flavors and serve immediately, enjoying the balance of tangy, creamy, and hearty elements.

Creamy Lemon-Herb Lentil and Roasted Vegetable Bowl

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

Creamy Lemon-Herb Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Lentil and Roasted Vegetable Bowl

A vibrant bowl featuring hearty green lentils and protein-packed roasted tofu mingled with a medley of roasted vegetables, all brought together with a tangy lemon-herb dressing and a cooling dollop of Greek yogurt. This dish has a delightful balance of textures and flavors—from the earthy lentils and crispy tofu to the bright citrus and fresh herbs.

NUTRITION

501kcal
Protein
42.5g
Fat
12.2g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

100g Firm Tofu

1 cup Assorted Roasted Vegetables (approx. 150g)

0.5 cup Plain Nonfat Greek Yogurt (125g)

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

2 tablespoons Fresh Parsley

2 tablespoons Fresh Dill

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting vegetables and tofu.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss with a drizzle of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the tofu cubes on a baking sheet and roast for 20-25 minutes until golden and slightly crispy, flipping halfway through.

  • 4

    Meanwhile, chop the broccoli, red bell pepper, and zucchini into even pieces. Toss them with a little olive oil, minced garlic, salt, and pepper, then spread on another baking sheet and roast for 20 minutes until tender and lightly charred.

  • 5

    In a bowl, combine the cooked green lentils, roasted tofu, and vegetables.

  • 6

    Prepare the creamy herb dressing by stirring together the Greek yogurt, fresh lemon juice, chopped parsley, dill, and a little extra minced garlic if desired. Adjust salt and pepper to taste.

  • 7

    Drizzle the lemon-herb yogurt dressing over the lentil and roasted vegetable mixture.

  • 8

    Toss gently to combine all flavors and serve immediately, enjoying the balance of tangy, creamy, and hearty elements.