Name: Lentil and Roasted Vegetable Salad with Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Cooked Brown Lentils; 1/2 cup Zucchini, chopped; 1/2 cup Red Bell Pepper, chopped; 1/4 cup Red Onion, sliced; 2 teaspoons Extra Virgin Olive Oil; 1.5 tablespoons Tahini; 1 tablespoon Lemon Juice; 1 cup Fresh Baby Spinach

Lentil and Roasted Vegetable Salad with Lemon Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Salad with Lemon Tahini Dressing

Oven-roasted zucchini and bell peppers tossed with tender lentils and a creamy lemon tahini dressing, finished with a pinch of toasted cumin.

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NUTRITION

Protein

11.3g

Fat

20.8g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Cooked Brown Lentils

1/2 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

1/4 cup Red Onion, sliced

2 teaspoons Extra Virgin Olive Oil

1.5 tablespoons Tahini

1 tablespoon Lemon Juice

1 cup Fresh Baby Spinach

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the chopped zucchini, red bell pepper, and red onion with one teaspoon of olive oil and a pinch of salt.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
In a small bowl, whisk together the tahini, lemon juice, the remaining teaspoon of olive oil, and a splash of warm water until the dressing is smooth and creamy.
5
In a large bowl, combine the fresh baby spinach, cooked lentils, and the warm roasted vegetables.
6
Drizzle the lemon tahini dressing over the salad and toss gently to combine before serving.