Name: Roasted Beet and Lentil Salad with Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Cooked brown lentils; 0.5 cup Cooked unpeeled baby potatoes; 0.5 cup Roasted red beets; 1 cup Raw zucchini; 0.5 cup Cherry tomatoes; 0.75 cup Plain non-fat Greek yogurt; 2 tbsp Hemp hearts; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh dill; 1 tsp Minced garlic

Roasted Beet and Lentil Salad with Zucchini

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

YOUR SOLIN GENERATED RECIPE

Roasted Beet and Lentil Salad with Zucchini

Earthy lentils and roasted beets are tossed with crisp raw zucchini ribbons and tender baby potatoes in a creamy, herb-infused yogurt dressing.

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NUTRITION

Protein

40.8g

Fat

11.5g

Carbs

67.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked brown lentils

0.5 cup Cooked unpeeled baby potatoes

0.5 cup Roasted red beets

1 cup Raw zucchini

0.5 cup Cherry tomatoes

0.75 cup Plain non-fat Greek yogurt

2 tbsp Hemp hearts

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh dill

1 tsp Minced garlic

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, sea salt, black pepper, and fresh dill until smooth.
2
Use a vegetable peeler or mandoline to shave the raw zucchini into thin ribbons and place them in a large mixing bowl.
3
Add the cooked lentils, halved unpeeled baby potatoes, cubed roasted beets, and cherry tomatoes to the bowl with the zucchini.
4
Drizzle the yogurt dressing over the vegetables and gently toss to combine, ensuring everything is evenly coated.
5
Transfer the salad to a serving plate and sprinkle with hemp hearts for an extra boost of plant-based protein and a subtle nutty crunch.