Lentil and Mushroom High Protein Pasta with Wilted Kale

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

Lentil and Mushroom High Protein Pasta with Wilted Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom High Protein Pasta with Wilted Kale

Enjoy this hearty yet light vegetarian pasta dish that blends the earthiness of lentils and mushrooms with the vibrant, slightly bitter crunch of kale. Infused with garlic, onion, and a rich tomato paste, this meal is perfectly balanced for weight loss and strength training goals while delivering a satisfying taste and texture.

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NUTRITION

595kcal
Protein
37.5g
Fat
23.6g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

0.5 cup Cooked Lentils

1 cup sliced Mushrooms

1 cup chopped Kale

1.5 tbsp Olive Oil

0.5 medium Onion (diced)

2 cloves Garlic (minced)

2 tbsp Tomato Paste

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PREPARATION

  • 1

    Bring a large pot of water to a boil and cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet over medium heat, warm the olive oil. Add diced onion and sauté until translucent.

  • 3

    Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms release moisture and begin to brown.

  • 4

    Stir in the tomato paste and cooked lentils, allowing the flavors to meld for about 3-4 minutes.

  • 5

    Fold in the chopped kale, cooking until just wilted but still vibrant in color.

  • 6

    Combine the cooked pasta with the sautéed vegetable and lentil mixture, stirring gently to ensure even distribution of flavors.

  • 7

    Season with salt and pepper to taste, then serve warm.

Lentil and Mushroom High Protein Pasta with Wilted Kale

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

Lentil and Mushroom High Protein Pasta with Wilted Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Mushroom High Protein Pasta with Wilted Kale

Enjoy this hearty yet light vegetarian pasta dish that blends the earthiness of lentils and mushrooms with the vibrant, slightly bitter crunch of kale. Infused with garlic, onion, and a rich tomato paste, this meal is perfectly balanced for weight loss and strength training goals while delivering a satisfying taste and texture.

NUTRITION

595kcal
Protein
37.5g
Fat
23.6g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

0.5 cup Cooked Lentils

1 cup sliced Mushrooms

1 cup chopped Kale

1.5 tbsp Olive Oil

0.5 medium Onion (diced)

2 cloves Garlic (minced)

2 tbsp Tomato Paste

PREPARATION

  • 1

    Bring a large pot of water to a boil and cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet over medium heat, warm the olive oil. Add diced onion and sauté until translucent.

  • 3

    Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms release moisture and begin to brown.

  • 4

    Stir in the tomato paste and cooked lentils, allowing the flavors to meld for about 3-4 minutes.

  • 5

    Fold in the chopped kale, cooking until just wilted but still vibrant in color.

  • 6

    Combine the cooked pasta with the sautéed vegetable and lentil mixture, stirring gently to ensure even distribution of flavors.

  • 7

    Season with salt and pepper to taste, then serve warm.