Name: Lentil and Roasted Vegetable Sheet Pan Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Cooked Brown Lentils; 1 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 1/4 cup sliced Red Onion; 1/2 cup Cherry Tomatoes; 2 teaspoons Extra Virgin Olive Oil; 1 clove minced Garlic; 1 tablespoon Lemon Juice; 1/2 teaspoon Dried Oregano; Pinch of Sea Salt and Black Pepper

Lentil and Roasted Vegetable Sheet Pan Bake

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

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Sheet Pan Bake

Oven-roasted zucchini, peppers, and onions tossed with protein-rich lentils and finished with a squeeze of fresh lemon and caramelized garlic.

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NUTRITION

Protein

16.9g

Fat

10.3g

Carbs

45.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cooked Brown Lentils

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 clove minced Garlic

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the chopped zucchini, red bell pepper, red onion, and cherry tomatoes onto the sheet pan.
3
Drizzle with olive oil and sprinkle with minced garlic, dried oregano, sea salt, and black pepper.
4
Toss the vegetables thoroughly to ensure even coating and spread them out in a single layer.
5
Roast in the oven for 15-20 minutes until the vegetables are tender and slightly browned.
6
Remove the pan from the oven, add the cooked lentils, and toss gently to combine.
7
Return the pan to the oven for another 5 minutes to warm the lentils through.
8
Drizzle with fresh lemon juice before serving for a bright, zesty finish.