Lentil and Roasted Vegetable Protein Skillet

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

Lentil and Roasted Vegetable Protein Skillet

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Protein Skillet

Savor a vibrant skillet brimming with hearty lentils, lightly roasted extra firm tofu cubes, and an array of colorful vegetables including sweet bell pepper, zucchini, and tomato. This mainly plant-based dish is beautifully balanced with aromatic olive oil and seasonings, perfect for a nourishing dinner.

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NUTRITION

459kcal
Protein
37g
Fat
8.2g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked lentils (297g)

1/3 cup extra firm tofu, cubed (83g)

1 medium red bell pepper, sliced (120g)

1 small zucchini, sliced (118g)

1 small tomato, chopped (100g)

1/2 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the sliced red bell pepper, zucchini, and chopped tomato with 1/2 teaspoon of olive oil, salt, and pepper to taste.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly charred at the edges.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the cubed tofu and lightly sauté for 5-7 minutes until it begins to brown on all sides. Season with a pinch of salt and pepper.

  • 5

    Add the cooked lentils to the skillet with tofu. Stir gently to combine and warm through.

  • 6

    Once the vegetables are roasted, add them to the skillet. Mix all ingredients together, allowing the flavors to meld for another 2-3 minutes over low heat.

  • 7

    Taste and adjust seasoning as needed before serving warm.

Lentil and Roasted Vegetable Protein Skillet

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

Lentil and Roasted Vegetable Protein Skillet

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Protein Skillet

Savor a vibrant skillet brimming with hearty lentils, lightly roasted extra firm tofu cubes, and an array of colorful vegetables including sweet bell pepper, zucchini, and tomato. This mainly plant-based dish is beautifully balanced with aromatic olive oil and seasonings, perfect for a nourishing dinner.

NUTRITION

459kcal
Protein
37g
Fat
8.2g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked lentils (297g)

1/3 cup extra firm tofu, cubed (83g)

1 medium red bell pepper, sliced (120g)

1 small zucchini, sliced (118g)

1 small tomato, chopped (100g)

1/2 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the sliced red bell pepper, zucchini, and chopped tomato with 1/2 teaspoon of olive oil, salt, and pepper to taste.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly charred at the edges.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the cubed tofu and lightly sauté for 5-7 minutes until it begins to brown on all sides. Season with a pinch of salt and pepper.

  • 5

    Add the cooked lentils to the skillet with tofu. Stir gently to combine and warm through.

  • 6

    Once the vegetables are roasted, add them to the skillet. Mix all ingredients together, allowing the flavors to meld for another 2-3 minutes over low heat.

  • 7

    Taste and adjust seasoning as needed before serving warm.