Hearty Mushroom and Lentil Crumble with Roasted Vegetables

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

Hearty Mushroom and Lentil Crumble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Lentil Crumble with Roasted Vegetables

Savor the warmth and comfort of earthy mushrooms and protein-packed lentils, topped with a crunchy oat and walnut crumble, complemented by a medley of roasted vegetables. This dish delivers a satisfying mix of textures and flavors, with the tender lentils and mushrooms mingling with caramelized veggies and a nutty, savory topping.

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NUTRITION

537kcal
Protein
32g
Fat
17.1g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

200g Cooked Green Lentils

70g White Button Mushrooms, sliced

45g Broccoli, chopped

61g Carrots, sliced

90g Zucchini, chopped

1/4 cup Rolled Oats (20g)

1/8 cup Chopped Walnuts (15g)

1 tbsp Nutritional Yeast (5g)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a large bowl, combine the chopped broccoli, carrots, and zucchini. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden, about 5-7 minutes.

  • 4

    In a mixing bowl, combine the cooked green lentils, sautéed mushrooms, and roasted vegetables. Stir in the rolled oats, chopped walnuts, and nutritional yeast. Adjust salt and pepper to taste.

  • 5

    Transfer the mixture into an oven-safe casserole dish if not already in one, and place back into the oven for an additional 8-10 minutes to allow the oat and walnut topping to crisp up slightly.

  • 6

    Remove from the oven and serve warm for a hearty, satisfying meal.

Hearty Mushroom and Lentil Crumble with Roasted Vegetables

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

Hearty Mushroom and Lentil Crumble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Lentil Crumble with Roasted Vegetables

Savor the warmth and comfort of earthy mushrooms and protein-packed lentils, topped with a crunchy oat and walnut crumble, complemented by a medley of roasted vegetables. This dish delivers a satisfying mix of textures and flavors, with the tender lentils and mushrooms mingling with caramelized veggies and a nutty, savory topping.

NUTRITION

537kcal
Protein
32g
Fat
17.1g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

200g Cooked Green Lentils

70g White Button Mushrooms, sliced

45g Broccoli, chopped

61g Carrots, sliced

90g Zucchini, chopped

1/4 cup Rolled Oats (20g)

1/8 cup Chopped Walnuts (15g)

1 tbsp Nutritional Yeast (5g)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a large bowl, combine the chopped broccoli, carrots, and zucchini. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden, about 5-7 minutes.

  • 4

    In a mixing bowl, combine the cooked green lentils, sautéed mushrooms, and roasted vegetables. Stir in the rolled oats, chopped walnuts, and nutritional yeast. Adjust salt and pepper to taste.

  • 5

    Transfer the mixture into an oven-safe casserole dish if not already in one, and place back into the oven for an additional 8-10 minutes to allow the oat and walnut topping to crisp up slightly.

  • 6

    Remove from the oven and serve warm for a hearty, satisfying meal.