Creamy Turmeric Lentil and Roasted Vegetable Bowl

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

Creamy Turmeric Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Turmeric Lentil and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring tender, earthy green lentils enriched with the warmth of turmeric and paired with perfectly roasted carrots, zucchini, and red bell pepper. The dish is finished with a light, creamy drizzle of olive oil and coconut milk, making each bite a comforting and satisfying experience.

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NUTRITION

541kcal
Protein
34.9g
Fat
9.6g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1.75 cups cooked green lentils

1 medium carrot

1 small zucchini

1/2 medium red bell pepper

1 tsp olive oil

1/8 cup light coconut milk

1 tsp turmeric powder

Salt and black pepper to taste

1 clove garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot into bite-sized pieces, slice the zucchini into rounds, and cut the red bell pepper into strips. Mince the garlic.

  • 3

    Toss the vegetables and minced garlic with olive oil, turmeric powder, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, warm the cooked green lentils in a saucepan over medium heat with a pinch of salt and a dash of turmeric for extra flavor if desired.

  • 6

    Once the vegetables are roasted, stir in the light coconut milk to the lentils to create a creamy texture.

  • 7

    Assemble your bowl by layering the warm lentils with the roasted vegetables, and finish with an extra sprinkle of black pepper if desired. Enjoy your hearty, nutritious bowl!

Creamy Turmeric Lentil and Roasted Vegetable Bowl

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

Creamy Turmeric Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Turmeric Lentil and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring tender, earthy green lentils enriched with the warmth of turmeric and paired with perfectly roasted carrots, zucchini, and red bell pepper. The dish is finished with a light, creamy drizzle of olive oil and coconut milk, making each bite a comforting and satisfying experience.

NUTRITION

541kcal
Protein
34.9g
Fat
9.6g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1.75 cups cooked green lentils

1 medium carrot

1 small zucchini

1/2 medium red bell pepper

1 tsp olive oil

1/8 cup light coconut milk

1 tsp turmeric powder

Salt and black pepper to taste

1 clove garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot into bite-sized pieces, slice the zucchini into rounds, and cut the red bell pepper into strips. Mince the garlic.

  • 3

    Toss the vegetables and minced garlic with olive oil, turmeric powder, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, warm the cooked green lentils in a saucepan over medium heat with a pinch of salt and a dash of turmeric for extra flavor if desired.

  • 6

    Once the vegetables are roasted, stir in the light coconut milk to the lentils to create a creamy texture.

  • 7

    Assemble your bowl by layering the warm lentils with the roasted vegetables, and finish with an extra sprinkle of black pepper if desired. Enjoy your hearty, nutritious bowl!