Name: Creamy Lentil and Spinach Skillet with Roasted Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 cups Cooked Brown Lentils; 1/3 cup Non-fat Greek Yogurt; 1 cup Cremini Mushrooms, sliced; 2 cups Fresh Spinach; 1 teaspoon Olive Oil; 1/4 cup Yellow Onion, diced; 2 cloves Garlic, minced; 1/4 cup Vegetable Broth

Creamy Lentil and Spinach Skillet with Roasted Mushrooms

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Skillet with Roasted Mushrooms

Earthly lentils and fresh spinach simmered in a tangy yogurt sauce, topped with oven-roasted mushrooms for a savory, caramelized finish.

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NUTRITION

Protein

32.3g

Fat

6.2g

Carbs

57.7g

SERVINGS

1 serving

INGREDIENTS

1.1 cups Cooked Brown Lentils

1/3 cup Non-fat Greek Yogurt

1 cup Cremini Mushrooms, sliced

2 cups Fresh Spinach

1 teaspoon Olive Oil

1/4 cup Yellow Onion, diced

2 cloves Garlic, minced

1/4 cup Vegetable Broth

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the sliced mushrooms with olive oil and a pinch of salt on a parchment-lined baking sheet.
3
Roast the mushrooms for 15-20 minutes until they are golden brown and tender.
4
While the mushrooms roast, sauté the diced onion and minced garlic in a large skillet over medium heat with a splash of water until softened and fragrant.
5
Stir in the cooked lentils and a pinch of smoked paprika if desired, heating the mixture through for about 3 minutes.
6
Add the fresh spinach to the skillet and stir gently until the leaves are just wilted.
7
Remove the skillet from the heat and stir in the Greek yogurt and vegetable broth until a smooth, creamy sauce forms.
8
Divide the lentil mixture into bowls and top with the roasted mushrooms before serving.