Name: Creamy Herb Lentils with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Cooked Lentils; 1/2 cup Nonfat Greek Yogurt; 1 medium Carrot; 1 small Parsnip; 1 small Beet; 1 tsp Olive Oil; 2 tbsp Fresh Parsley; 2 tbsp Fresh Dill; 1 clove Garlic; Salt & Black Pepper to taste

Creamy Herb Lentils with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Herb Lentils with Roasted Root Vegetables

Enjoy a hearty yet light dish featuring tender, creamy lentils infused with fresh herbs, paired with a colorful medley of roasted root vegetables. This dish offers a comforting balance of textures and vibrant flavors that make it perfect for any meal of the day.

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NUTRITION

Protein

37.6g

Fat

6.1g

Carbs

86.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Lentils

1/2 cup Nonfat Greek Yogurt

1 medium Carrot

1 small Parsnip

1 small Beet

1 tsp Olive Oil

2 tbsp Fresh Parsley

2 tbsp Fresh Dill

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Peel and chop the carrot, parsnip, and beet into roughly equal-sized pieces.
3
Toss the chopped vegetables with olive oil, salt, and pepper, and spread them evenly on a baking sheet.
4
Roast the vegetables in the preheated oven for about 25-30 minutes or until tender and lightly browned, stirring halfway through.
5
Meanwhile, in a medium saucepan, warm the cooked lentils over low heat. Add the minced garlic and stir for about 1 minute until fragrant.
6
Remove the lentils from heat and gently fold in the Greek yogurt along with chopped fresh parsley and dill. Adjust seasoning with salt and pepper.
7
Plate a portion of the creamy lentils and top with a generous serving of roasted root vegetables.
8
Serve warm and enjoy the harmonious blend of savory herbs and earthy-roasted flavors.