Lemon-Herb Hearty Lentil and Roasted Vegetable Medley

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

Lemon-Herb Hearty Lentil and Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Hearty Lentil and Roasted Vegetable Medley

A vibrant, nutrient-packed medley featuring tender green lentils and roasted chickpeas mingled with a colorful mix of zucchini, red bell pepper, red onion, and carrot, all finished with a bright lemon-herb dressing. This dish offers a satisfying balance of hearty proteins and fresh vegetables, making it a perfect dinner option to fuel your day.

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NUTRITION

573kcal
Protein
34.9g
Fat
9.3g
Carbs
94.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

3/4 cup Cooked Chickpeas (130g)

1 tbsp Nutritional Yeast (5g)

1/2 medium Zucchini (100g)

1/2 medium Red Bell Pepper (75g)

1/2 small Red Onion (50g)

1 small Carrot (50g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs (chopped, approx 6g)

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables: slice the zucchini, red bell pepper, red onion, and carrot into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until they begin to soften and develop light charred edges.

  • 4

    While the vegetables roast, combine the cooked green lentils and chickpeas in a large bowl. Stir in the nutritional yeast.

  • 5

    In a small bowl, whisk together the lemon juice, a teaspoon of olive oil (if extra dressing is desired, reserve additional olive oil), and the chopped fresh herbs.

  • 6

    Once the vegetables are roasted, gently fold them into the lentil and chickpea mixture.

  • 7

    Drizzle the lemon-herb dressing over the medley and toss to combine.

  • 8

    Taste and adjust seasoning with salt and pepper as needed before serving.

Lemon-Herb Hearty Lentil and Roasted Vegetable Medley

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

Lemon-Herb Hearty Lentil and Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Hearty Lentil and Roasted Vegetable Medley

A vibrant, nutrient-packed medley featuring tender green lentils and roasted chickpeas mingled with a colorful mix of zucchini, red bell pepper, red onion, and carrot, all finished with a bright lemon-herb dressing. This dish offers a satisfying balance of hearty proteins and fresh vegetables, making it a perfect dinner option to fuel your day.

NUTRITION

573kcal
Protein
34.9g
Fat
9.3g
Carbs
94.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

3/4 cup Cooked Chickpeas (130g)

1 tbsp Nutritional Yeast (5g)

1/2 medium Zucchini (100g)

1/2 medium Red Bell Pepper (75g)

1/2 small Red Onion (50g)

1 small Carrot (50g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs (chopped, approx 6g)

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables: slice the zucchini, red bell pepper, red onion, and carrot into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until they begin to soften and develop light charred edges.

  • 4

    While the vegetables roast, combine the cooked green lentils and chickpeas in a large bowl. Stir in the nutritional yeast.

  • 5

    In a small bowl, whisk together the lemon juice, a teaspoon of olive oil (if extra dressing is desired, reserve additional olive oil), and the chopped fresh herbs.

  • 6

    Once the vegetables are roasted, gently fold them into the lentil and chickpea mixture.

  • 7

    Drizzle the lemon-herb dressing over the medley and toss to combine.

  • 8

    Taste and adjust seasoning with salt and pepper as needed before serving.