YOUR SOLIN GENERATED RECIPE
Braised Black Lentils with Roasted Vegetables
Slow-simmered black beluga lentils paired with caramelized roasted vegetables and finished with a creamy, protein-packed dollop of Greek yogurt and nutty hemp hearts.
INGREDIENTS
0.33 cup dry black lentils
1.5 cup vegetable broth
1 cup Brussels sprouts
1 medium carrot
0.25 tbsp extra virgin olive oil
0.5 cup plain non-fat Greek yogurt
0.5 tbsp hemp hearts
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
1 tsp fresh lemon juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim and halve the Brussels sprouts and dice the carrot into bite-sized pieces.
Toss the vegetables with olive oil, sea salt, and black pepper on the prepared baking sheet, then roast for 20-25 minutes until tender and caramelized.
While the vegetables roast, rinse the black lentils under cold water and place them in a medium saucepan with the vegetable broth and garlic powder.
Bring the lentils to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender but still hold their shape.
Drain any remaining liquid from the lentils and stir in the fresh lemon juice.
Serve the warm braised lentils topped with the roasted vegetables, a dollop of Greek yogurt, and a sprinkle of hemp hearts.