Name: Creamy Tomato Lentil Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chickpea pasta; 0.5 cup Cooked red lentils; 1 cup Plain non-fat Greek yogurt; 0.5 cup Tomato puree; 1 cup Fresh spinach; 1 tbsp Nutritional yeast; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Lentil Pasta Bake

Chickpea pasta and red lentils baked in a velvety tomato-yogurt sauce, creating a bubbly and comforting dish packed with plant-based power.

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NUTRITION

Protein

51.8g

Fat

3.7g

Carbs

74.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea pasta

0.5 cup Cooked red lentils

1 cup Plain non-fat Greek yogurt

0.5 cup Tomato puree

1 cup Fresh spinach

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Boil the chickpea pasta in salted water for 2 minutes less than the package instructions suggest to ensure it stays firm during the bake.
3
In a medium mixing bowl, whisk together the Greek yogurt, tomato puree, nutritional yeast, garlic powder, onion powder, sea salt, black pepper, and dried oregano until a smooth sauce forms.
4
Fold the cooked pasta, cooked red lentils, and fresh spinach into the sauce until everything is evenly coated.
5
Transfer the mixture into a small oven-safe baking dish and level the top with a spoon.
6
Bake for 15 to 20 minutes until the sauce is bubbling and the spinach has wilted into the pasta.
7
Remove from the oven and let the dish rest for 5 minutes to allow the creamy sauce to set before serving.