Name: Hearty Roasted Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup cooked brown lentils; 1 cup plain Greek yogurt; 1 medium red bell pepper; 2 medium carrots; 1 medium yellow onion; 2 cloves garlic; 2 cup vegetable broth; 2 tbsp nutritional yeast; 1 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

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

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Vegetable Soup

Oven-roasted root vegetables and protein-rich lentils simmered in a savory herb broth, topped with a velvety dollop of Greek yogurt.

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NUTRITION

Protein

60g

Fat

7.3g

Carbs

106.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cup cooked brown lentils

1 cup plain Greek yogurt

1 medium red bell pepper

2 medium carrots

1 medium yellow onion

2 cloves garlic

2 cup vegetable broth

2 tbsp nutritional yeast

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the red bell pepper, carrots, and yellow onion into uniform half-inch pieces and mince the garlic.
3
Toss the chopped vegetables and garlic on the baking sheet with olive oil, sea salt, and black pepper until evenly coated.
4
Roast the vegetables in the oven for 20 to 25 minutes until they are tender and show slight caramelized charring on the edges.
5
Transfer the roasted vegetables into a large soup pot and add the vegetable broth, cooked lentils, nutritional yeast, and dried thyme.
6
Bring the mixture to a gentle simmer over medium heat for 10 minutes to allow the aromatic herbs and flavors to meld together.
7
Ladle the hot soup into bowls and finish each serving with a generous, cooling dollop of plain Greek yogurt.