Hearty Quinoa and Red Lentil Bowl with Sautéed Mushrooms, Peppers, and Creamy Greek Yogurt

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

Hearty Quinoa and Red Lentil Bowl with Sautéed Mushrooms, Peppers, and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Hearty Quinoa and Red Lentil Bowl with Sautéed Mushrooms, Peppers, and Creamy Greek Yogurt

A nourishing bowl that balances the nutty flavors of quinoa and red lentils with earthy sautéed mushrooms and sweet bell peppers, all topped with a refreshing dollop of creamy Greek yogurt. This dish is a comforting meal perfect for breakfast, lunch, or dinner, blending textures and tastes to fuel your day.

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NUTRITION

492kcal
Protein
35.2g
Fat
8g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1 cup cooked red lentils (198g)

1 cup sliced mushrooms (70g)

1 cup diced bell peppers (92g)

1/2 cup plain nonfat Greek yogurt (122g)

1 teaspoon olive oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    In a medium saucepan, warm the cooked quinoa and red lentils together over low heat until heated through. Season lightly with salt and pepper.

  • 2

    In a non-stick skillet, heat olive oil over medium heat. Add the sliced mushrooms and diced bell peppers, sautéing until they are tender and lightly caramelized, about 5-7 minutes. Season with salt and pepper as desired.

  • 3

    To assemble the bowl, spoon a base of the quinoa and red lentils, then top with the sautéed mushrooms and peppers.

  • 4

    Finish by adding a dollop of creamy Greek yogurt on top. Garnish with a light sprinkle of salt and freshly cracked pepper if desired, and serve immediately.

Hearty Quinoa and Red Lentil Bowl with Sautéed Mushrooms, Peppers, and Creamy Greek Yogurt

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

Hearty Quinoa and Red Lentil Bowl with Sautéed Mushrooms, Peppers, and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Hearty Quinoa and Red Lentil Bowl with Sautéed Mushrooms, Peppers, and Creamy Greek Yogurt

A nourishing bowl that balances the nutty flavors of quinoa and red lentils with earthy sautéed mushrooms and sweet bell peppers, all topped with a refreshing dollop of creamy Greek yogurt. This dish is a comforting meal perfect for breakfast, lunch, or dinner, blending textures and tastes to fuel your day.

NUTRITION

492kcal
Protein
35.2g
Fat
8g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1 cup cooked red lentils (198g)

1 cup sliced mushrooms (70g)

1 cup diced bell peppers (92g)

1/2 cup plain nonfat Greek yogurt (122g)

1 teaspoon olive oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    In a medium saucepan, warm the cooked quinoa and red lentils together over low heat until heated through. Season lightly with salt and pepper.

  • 2

    In a non-stick skillet, heat olive oil over medium heat. Add the sliced mushrooms and diced bell peppers, sautéing until they are tender and lightly caramelized, about 5-7 minutes. Season with salt and pepper as desired.

  • 3

    To assemble the bowl, spoon a base of the quinoa and red lentils, then top with the sautéed mushrooms and peppers.

  • 4

    Finish by adding a dollop of creamy Greek yogurt on top. Garnish with a light sprinkle of salt and freshly cracked pepper if desired, and serve immediately.