YOUR SOLIN GENERATED RECIPE
Savory Herb Lentil and Roasted Vegetable Bowl
A hearty, comforting bowl featuring tender cooked lentils and perfectly roasted vegetables paired with crispy chickpeas, finished with a drizzle of olive oil, a sprinkle of tangy feta cheese, and a burst of fresh herbs and lemon zest. A balanced blend of textures and flavors to satisfy your hunger and nourish your body.
INGREDIENTS
1 cup cooked green lentils (198g)
1/2 cup roasted chickpeas (82g)
1 cup roasted mixed vegetables (150g)
2 teaspoons olive oil (approx. 9g)
1 ounce crumbled feta cheese (28g)
Fresh herbs & lemon juice to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Prepare the roasted vegetables by chopping zucchini, red bell pepper, and eggplant into bite-sized pieces. Toss them lightly in a small amount of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.
Meanwhile, if not pre-cooked, cook green lentils in low-sodium vegetable broth until tender, about 20 minutes, then drain.
For the chickpeas, if using canned, drain and rinse them. Toss with a little olive oil, garlic powder, salt, and paprika, then roast on a separate baking sheet for 15-20 minutes until crispy.
In a large bowl, combine the cooked lentils, roasted vegetables, and roasted chickpeas.
Drizzle the remaining olive oil over the mix and add a squeeze of fresh lemon juice along with finely chopped fresh herbs.
Gently fold in the crumbled feta cheese and adjust seasoning with salt and pepper.
Serve warm and enjoy your nutritious, savory herb lentil and roasted vegetable bowl.