YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Roasted Vegetable Bowl
Enjoy a nourishing bowl featuring warm, hearty green lentils paired with a medley of perfectly roasted vegetables, crispy roasted chickpeas, and protein-rich eggs. This versatile dish offers a comforting blend of textures and flavors that work beautifully for any meal time – be it breakfast, lunch, or dinner.
INGREDIENTS
1 cup cooked green lentils
2 large eggs
1/4 cup roasted chickpeas
1/2 medium red bell pepper
1/2 medium zucchini
1 cup fresh spinach
1 tsp olive oil
Salt & pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C).
On a baking sheet, toss the red bell pepper (sliced) and zucchini (sliced) with olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.
While the vegetables are roasting, prepare the green lentils if not already cooked. Season lightly with salt and pepper.
Cook the eggs by boiling them until hard-boiled, about 9-12 minutes, then peel and slice them.
If not already roasted, toss the chickpeas with a bit of salt and a drizzle of olive oil and roast them on a separate tray for about 10-15 minutes until crispy.
In a bowl, combine the cooked lentils, roasted vegetables, fresh spinach, and roasted chickpeas. Top with the sliced eggs.
Drizzle with a little extra olive oil if desired and adjust seasonings to taste before serving.