YOUR SOLIN GENERATED RECIPE
Smoky Lentil Chili with Roasted Vegetables
Hearty ground turkey and tender lentils simmered in a smoky tomato broth, topped with vibrant roasted vegetables for a satisfying, nutrient-dense bowl.
INGREDIENTS
4 oz ground turkey (93% lean)
0.5 cup cooked brown lentils
0.5 cup red bell pepper
0.5 cup zucchini
0.5 cup tomato puree
2 tsp extra virgin olive oil
1 tsp smoked paprika
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp hemp seeds
2 tbsp plain Greek yogurt
1 tbsp fresh cilantro
0.25 cup yellow onion
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the diced red bell pepper and zucchini with 1 teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and slightly charred around the edges.
While the vegetables roast, heat the remaining teaspoon of olive oil in a medium pot over medium heat.
Add the diced onion and minced garlic, sautéing for 3-4 minutes until translucent and fragrant.
Add the ground turkey to the pot, breaking it up with a spoon, and cook until browned and no longer pink.
Stir in the tomato puree, cooked lentils, smoked paprika, and chili powder.
Reduce heat to low and simmer the chili for 10 minutes to allow the flavors to meld.
Season the chili with sea salt and black pepper to taste.
Ladle the chili into a bowl and top with the roasted vegetables, a dollop of Greek yogurt, hemp seeds, and fresh cilantro.