Spiced Lentil and Roasted Potato Bowl with Fresh Cilantro Chutney

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

Spiced Lentil and Roasted Potato Bowl with Fresh Cilantro Chutney

YOUR SOLIN GENERATED RECIPE

Spiced Lentil and Roasted Potato Bowl with Fresh Cilantro Chutney

Savor this hearty bowl that combines tender spiced lentils with perfectly roasted potato cubes, all crowned with a vibrant and zesty cilantro chutney blended with nonfat Greek yogurt. This dish offers a pleasing balance of flavors and textures from the earthy lentils and potatoes to the tangy, herbaceous finish of the chutney, making it a satisfying meal any time of day.

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NUTRITION

478kcal
Protein
34.2g
Fat
6.7g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils

1 medium potato (150g)

1/2 cup nonfat Greek yogurt

1 tsp olive oil

1/4 cup fresh cilantro

1 tbsp lemon juice

1 tsp ground cumin

1 tsp ground turmeric

1 tsp garam masala

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the medium potato into cubes, toss with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the potatoes in the preheated oven for 25-30 minutes until golden and tender, flipping halfway for even cooking.

  • 4

    In a small saucepan, warm the cooked lentils with ground cumin, turmeric, garam masala, salt, and pepper. Let the spices bloom for 5 minutes over medium-low heat.

  • 5

    Meanwhile, prepare the cilantro chutney by blending fresh cilantro, lemon juice, and the nonfat Greek yogurt until smooth. Adjust salt and pepper to taste.

  • 6

    To assemble the bowl, layer the spiced lentils and roasted potato cubes in a bowl.

  • 7

    Drizzle the fresh cilantro chutney over the top, mix lightly, and serve warm.

Spiced Lentil and Roasted Potato Bowl with Fresh Cilantro Chutney

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

Spiced Lentil and Roasted Potato Bowl with Fresh Cilantro Chutney

YOUR SOLIN GENERATED RECIPE

Spiced Lentil and Roasted Potato Bowl with Fresh Cilantro Chutney

Savor this hearty bowl that combines tender spiced lentils with perfectly roasted potato cubes, all crowned with a vibrant and zesty cilantro chutney blended with nonfat Greek yogurt. This dish offers a pleasing balance of flavors and textures from the earthy lentils and potatoes to the tangy, herbaceous finish of the chutney, making it a satisfying meal any time of day.

NUTRITION

478kcal
Protein
34.2g
Fat
6.7g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils

1 medium potato (150g)

1/2 cup nonfat Greek yogurt

1 tsp olive oil

1/4 cup fresh cilantro

1 tbsp lemon juice

1 tsp ground cumin

1 tsp ground turmeric

1 tsp garam masala

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the medium potato into cubes, toss with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the potatoes in the preheated oven for 25-30 minutes until golden and tender, flipping halfway for even cooking.

  • 4

    In a small saucepan, warm the cooked lentils with ground cumin, turmeric, garam masala, salt, and pepper. Let the spices bloom for 5 minutes over medium-low heat.

  • 5

    Meanwhile, prepare the cilantro chutney by blending fresh cilantro, lemon juice, and the nonfat Greek yogurt until smooth. Adjust salt and pepper to taste.

  • 6

    To assemble the bowl, layer the spiced lentils and roasted potato cubes in a bowl.

  • 7

    Drizzle the fresh cilantro chutney over the top, mix lightly, and serve warm.