YOUR SOLIN GENERATED RECIPE
Hearty Spiced Lentil and Roasted Vegetable Bowl
A warming bowl featuring protein-packed green lentils paired with vibrant roasted carrots, red bell pepper, zucchini, and chickpeas. Topped with perfectly boiled eggs and a drizzle of olive oil, this bowl is aromatic with cumin and paprika, offering a hearty and nutritious meal with a comforting spiced flavor profile.
INGREDIENTS
1 cup cooked green lentils
1 medium carrot, chopped
1/2 cup sliced red bell pepper
1/2 cup diced zucchini
1/4 cup roasted chickpeas
2 hard-boiled eggs
1 tsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
Salt & black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the carrot, red bell pepper, and zucchini into bite-sized pieces. Toss them with olive oil, ground cumin, smoked paprika, salt, and black pepper.
Spread the seasoned vegetables evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through until they are tender and slightly caramelized.
While the vegetables roast, prepare 1 cup of cooked green lentils if not already cooked.
Prepare the roasted chickpeas by tossing them with a pinch of salt and additional paprika if desired, then roast on a separate tray for 10-15 minutes until crisp.
Boil eggs until hard-boiled (about 9-12 minutes), then peel and set aside.
Assemble the bowl by placing warm green lentils at the base, adding the roasted vegetables and chickpeas on top, and halving the boiled eggs to arrange around the bowl.
Finish with an extra drizzle of olive oil and a sprinkle of salt and pepper if needed. Serve warm and enjoy your hearty, spiced bowl.