Name: Crispy Lentil Patties with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Cooked Lentils; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 3 tbsp Nutritional Yeast; 2 tbsp Chickpea Flour; 1 tsp Olive Oil; 1 tsp Garlic Powder; 1 tsp Onion Powder

Crispy Lentil Patties with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Patties with Quinoa and Roasted Broccoli

Pan-seared lentil and quinoa patties served with lemon-garlic roasted broccoli, finished with a sprinkle of nutritional yeast for a savory, toasted crunch.

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NUTRITION

Protein

34.5g

Fat

9.2g

Carbs

78.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

3 tbsp Nutritional Yeast

2 tbsp Chickpea Flour

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Onion Powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are tender and browned.
3
In a large bowl, lightly mash the cooked lentils with a fork before folding in the cooked quinoa, chickpea flour, nutritional yeast, garlic powder, and onion powder.
4
Shape the mixture into firm patties, ensuring they are compressed well so they hold together during cooking.
5
Heat the remaining olive oil in a non-stick skillet over medium heat.
6
Sear the patties for 4-5 minutes per side until they are golden and crispy, then serve immediately alongside the roasted broccoli.