YOUR SOLIN GENERATED RECIPE
Hearty Spiced Lentil Bowl with Roasted Vegetables
Savor the comforting warmth of this Hearty Spiced Lentil Bowl, featuring protein-packed lentils, softly roasted seasonal vegetables, and perfectly poached eggs. Topped with a dollop of creamy Greek yogurt and a drizzle of infused olive oil, every bite offers layers of spice, texture, and vibrant color.
INGREDIENTS
1 cup cooked Lentils
2 large Eggs
1 cup Mixed Roasted Vegetables
1/4 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
Spices (Cumin, Coriander, Paprika, Salt & Pepper)
PREPARATION
Preheat the oven to 400°F. Toss chopped bell pepper, zucchini, and carrot with a teaspoon of olive oil and a pinch each of cumin, coriander, paprika, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Meanwhile, prepare 1 cup of cooked lentils if not already cooked. Season lightly with salt, pepper, and additional spices if desired.
In a small pot, bring water to a gentle simmer and carefully poach the 2 large eggs until the whites are set but the yolks remain runny, about 3-4 minutes.
Assemble the bowl by placing the warm lentils as the base, then layer on the roasted vegetables.
Top the bowl with the poached eggs and a dollop of nonfat Greek yogurt.
Finish with an extra sprinkle of your favorite spices if desired, and serve immediately.