Hearty Spiced Lentils with Roasted Root Vegetables

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

Hearty Spiced Lentils with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Lentils with Roasted Root Vegetables

Enjoy a warm bowl of hearty spiced lentils combined with beautifully roasted root vegetables. This comforting dish bursts with aromatic spices like cumin, coriander, and smoked paprika, offering a delightful blend of textures and flavors perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

580kcal
Protein
34.2g
Fat
7.9g
Carbs
100g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Green Lentils (300g)

0.33 cup Cooked Chickpeas (55g)

1 medium Carrot (61g)

1 small Parsnip (80g)

1 small Turnip (70g)

1 tsp Olive Oil (5g)

Spice Mix (Cumin, Coriander, Smoked Paprika, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and chop the carrot, parsnip, and turnip into uniform bite-sized pieces. Toss them with olive oil and a pinch of the spice mix.

  • 3

    Spread the vegetables on a baking tray and roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, warm the cooked green lentils and chickpeas in a pan over medium heat. Add the remaining spice mix and stir until evenly combined.

  • 5

    Once the vegetables are roasted, gently fold them into the lentils and chickpeas, allowing the flavors to meld.

  • 6

    Serve warm as a comforting meal suitable for breakfast, lunch, or dinner.

Hearty Spiced Lentils with Roasted Root Vegetables

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

Hearty Spiced Lentils with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Lentils with Roasted Root Vegetables

Enjoy a warm bowl of hearty spiced lentils combined with beautifully roasted root vegetables. This comforting dish bursts with aromatic spices like cumin, coriander, and smoked paprika, offering a delightful blend of textures and flavors perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

580kcal
Protein
34.2g
Fat
7.9g
Carbs
100g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Green Lentils (300g)

0.33 cup Cooked Chickpeas (55g)

1 medium Carrot (61g)

1 small Parsnip (80g)

1 small Turnip (70g)

1 tsp Olive Oil (5g)

Spice Mix (Cumin, Coriander, Smoked Paprika, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and chop the carrot, parsnip, and turnip into uniform bite-sized pieces. Toss them with olive oil and a pinch of the spice mix.

  • 3

    Spread the vegetables on a baking tray and roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, warm the cooked green lentils and chickpeas in a pan over medium heat. Add the remaining spice mix and stir until evenly combined.

  • 5

    Once the vegetables are roasted, gently fold them into the lentils and chickpeas, allowing the flavors to meld.

  • 6

    Serve warm as a comforting meal suitable for breakfast, lunch, or dinner.