Name: Seared Lentil Cakes with Roasted Broccoli and Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Brown Lentils; 0.75 cup Shelled Edamame; 3 tbsp Vital Wheat Gluten; 1.5 cups Broccoli Florets; 1 tbsp Nutritional Yeast; 0.5 tsp Olive Oil; 0.5 tsp Garlic Powder; 0.5 tsp Onion Powder

Seared Lentil Cakes with Roasted Broccoli and Edamame

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

YOUR SOLIN GENERATED RECIPE

Seared Lentil Cakes with Roasted Broccoli and Edamame

Pan-seared lentil and edamame cakes seasoned with savory spices, served alongside oven-roasted broccoli florets for a satisfyingly crisp finish.

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NUTRITION

Protein

48.9g

Fat

10.2g

Carbs

48.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Brown Lentils

0.75 cup Shelled Edamame

3 tbsp Vital Wheat Gluten

1.5 cups Broccoli Florets

1 tbsp Nutritional Yeast

0.5 tsp Olive Oil

0.5 tsp Garlic Powder

0.5 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 a sprinkle of salt and roast for 15 minutes until the edges are tender.
3
In a large mixing bowl, roughly mash the cooked lentils and shelled edamame using a fork or potato masher.
4
Stir in the vital wheat gluten, nutritional yeast, garlic powder, and onion powder until the mixture is well combined and holds together.
5
Form the mixture into four equal-sized cakes, pressing firmly so they stay intact.
6
Heat the olive oil in a non-stick skillet over medium heat.
7
Sear the cakes for about 4 to 5 minutes on each side until they develop a golden-brown crust.
8
Plate the seared cakes alongside the roasted broccoli and enjoy while hot.