Creamy Spiced Lentil and Roasted Vegetable Bowl

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

Creamy Spiced Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentil and Roasted Vegetable Bowl

A vibrant bowl featuring hearty, protein-packed lentils paired with oven-roasted red bell pepper and zucchini, all dressed in a tangy, spiced Greek yogurt sauce. This dish delivers a harmonious balance of earthy lentils and sweet roasted vegetables accented with warm spices.

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NUTRITION

418kcal
Protein
35.7g
Fat
7.2g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1/2 cup Nonfat Plain Greek Yogurt (125g)

1 teaspoon Olive Oil (4.5g)

1/2 teaspoon Ground Cumin

1/2 teaspoon Smoked Paprika

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until they are tender and slightly caramelized.

  • 4

    Meanwhile, in a small bowl, whisk together the nonfat Greek yogurt, ground cumin, smoked paprika, lemon juice, and a pinch of salt to create a tangy, spiced dressing.

  • 5

    If not already prepared, warm up cooked lentils gently on the stovetop or in the microwave.

  • 6

    Assemble the bowl by placing the warm lentils at the base, topping them with the roasted vegetables, and drizzling the spiced yogurt dressing over the top.

  • 7

    Finish with an extra sprinkle of pepper if desired and serve warm.

Creamy Spiced Lentil and Roasted Vegetable Bowl

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

Creamy Spiced Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentil and Roasted Vegetable Bowl

A vibrant bowl featuring hearty, protein-packed lentils paired with oven-roasted red bell pepper and zucchini, all dressed in a tangy, spiced Greek yogurt sauce. This dish delivers a harmonious balance of earthy lentils and sweet roasted vegetables accented with warm spices.

NUTRITION

418kcal
Protein
35.7g
Fat
7.2g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1/2 cup Nonfat Plain Greek Yogurt (125g)

1 teaspoon Olive Oil (4.5g)

1/2 teaspoon Ground Cumin

1/2 teaspoon Smoked Paprika

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until they are tender and slightly caramelized.

  • 4

    Meanwhile, in a small bowl, whisk together the nonfat Greek yogurt, ground cumin, smoked paprika, lemon juice, and a pinch of salt to create a tangy, spiced dressing.

  • 5

    If not already prepared, warm up cooked lentils gently on the stovetop or in the microwave.

  • 6

    Assemble the bowl by placing the warm lentils at the base, topping them with the roasted vegetables, and drizzling the spiced yogurt dressing over the top.

  • 7

    Finish with an extra sprinkle of pepper if desired and serve warm.