Name: Hearty Lentil & Tomato Spaghetti Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 oz wholemeal spaghetti; 0.25 cup dry red lentils; 1 cup low-fat cottage cheese; 0.5 cup canned crushed tomatoes; 1 cup fresh baby spinach; 1 tbsp nutritional yeast; 0.25 tsp garlic powder; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Hearty Lentil & Tomato Spaghetti Bake

Wholemeal spaghetti and red lentils are baked in a rich tomato sauce, topped with creamy cottage cheese for a bubbly, savory finish.

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NUTRITION

Protein

47.3g

Fat

3.6g

Carbs

56.5g

SERVINGS

1 serving

INGREDIENTS

1 oz wholemeal spaghetti

0.25 cup dry red lentils

1 cup low-fat cottage cheese

0.5 cup canned crushed tomatoes

1 cup fresh baby spinach

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
2
Bring a medium pot of water to a boil and add the wholemeal spaghetti and dry red lentils, cooking for about 8-9 minutes until the pasta is al dente and lentils are tender.
3
Drain the pasta and lentils thoroughly, then return them to the pot.
4
Stir in the canned crushed tomatoes, fresh baby spinach, garlic powder, dried oregano, sea salt, and black pepper until the spinach begins to wilt.
5
Transfer the mixture into the prepared baking dish, spreading it out evenly.
6
Dollop the low-fat cottage cheese over the top and sprinkle with nutritional yeast.
7
Bake for 15-20 minutes until the edges are golden and the cheese topping is set and bubbly.