Hearty Beluga Lentil Bowl with Roasted Root Vegetables and Fresh Herbs

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

Hearty Beluga Lentil Bowl with Roasted Root Vegetables and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Hearty Beluga Lentil Bowl with Roasted Root Vegetables and Fresh Herbs

Savor this vibrant bowl featuring tender, earthy beluga lentils paired with a medley of roasted carrots, parsnips, and beets, all drizzled with a zesty lemon-herb dressing and finished with a creamy dollop of nonfat Greek yogurt. Each bite delivers a satisfying mix of textures and a fresh burst of flavors that harmonize beautifully in a clean, hearty meal.

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NUTRITION

607kcal
Protein
41.1g
Fat
6.9g
Carbs
105.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Beluga Lentils (300g)

100g Carrots

100g Parsnips

100g Beetroot

2 tbsp Fresh Parsley, chopped

2 tbsp Lemon Juice

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and chop the carrots, parsnips, and beetroot into uniformly sized cubes.

  • 3

    Toss the chopped root vegetables with olive oil, a pinch of salt, and pepper if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, warm the cooked beluga lentils in a small saucepan over low heat or in the microwave.

  • 6

    Mix the lemon juice with chopped fresh parsley. Once the vegetables are out of the oven, drizzle the lemon-parsley mixture over them for a burst of freshness.

  • 7

    Assemble the bowl by layering the warm lentils with the roasted vegetables.

  • 8

    Top the bowl with a dollop of nonfat Greek yogurt to add creaminess and extra protein.

  • 9

    Garnish with additional fresh parsley if desired and serve warm.

Hearty Beluga Lentil Bowl with Roasted Root Vegetables and Fresh Herbs

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

Hearty Beluga Lentil Bowl with Roasted Root Vegetables and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Hearty Beluga Lentil Bowl with Roasted Root Vegetables and Fresh Herbs

Savor this vibrant bowl featuring tender, earthy beluga lentils paired with a medley of roasted carrots, parsnips, and beets, all drizzled with a zesty lemon-herb dressing and finished with a creamy dollop of nonfat Greek yogurt. Each bite delivers a satisfying mix of textures and a fresh burst of flavors that harmonize beautifully in a clean, hearty meal.

NUTRITION

607kcal
Protein
41.1g
Fat
6.9g
Carbs
105.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Beluga Lentils (300g)

100g Carrots

100g Parsnips

100g Beetroot

2 tbsp Fresh Parsley, chopped

2 tbsp Lemon Juice

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and chop the carrots, parsnips, and beetroot into uniformly sized cubes.

  • 3

    Toss the chopped root vegetables with olive oil, a pinch of salt, and pepper if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, warm the cooked beluga lentils in a small saucepan over low heat or in the microwave.

  • 6

    Mix the lemon juice with chopped fresh parsley. Once the vegetables are out of the oven, drizzle the lemon-parsley mixture over them for a burst of freshness.

  • 7

    Assemble the bowl by layering the warm lentils with the roasted vegetables.

  • 8

    Top the bowl with a dollop of nonfat Greek yogurt to add creaminess and extra protein.

  • 9

    Garnish with additional fresh parsley if desired and serve warm.