Spiced Lentil Curry with Roasted Cauliflower Rice

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

Spiced Lentil Curry with Roasted Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Curry with Roasted Cauliflower Rice

Enjoy a vibrant fusion of hearty lentils simmered in a fragrant blend of spices and tomatoes, served over a bed of roasted cauliflower rice. This dish features tender red lentils, chickpeas for an added protein boost, and a cool dollop of Greek yogurt to round out the flavors, making this meal both satisfying and balanced.

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NUTRITION

469kcal
Protein
38.4g
Fat
6.8g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1/3 cup red lentils (dry, ~65g)

1 cup cauliflower rice (~107g)

1/4 cup chickpeas (canned, drained, ~40g)

4 ounces plain nonfat Greek yogurt (~113g)

1/4 cup chopped onion (~40g)

2 garlic cloves (minced)

1 teaspoon fresh ginger (minced)

1/2 cup diced tomatoes (canned, ~120g)

1 teaspoon olive oil

1 tablespoon mixed spices (Cumin, Turmeric, Coriander, Chili Powder)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the cauliflower rice lightly with half the olive oil, salt, and pepper. Spread it on a baking sheet and roast in the oven for 15 minutes or until golden and slightly crispy.

  • 3

    Meanwhile, rinse the red lentils and set aside.

  • 4

    In a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent.

  • 5

    Add the minced garlic and ginger to the onions, cooking for another minute until fragrant.

  • 6

    Stir in the mixed spices and allow them to toast slightly for about 30 seconds.

  • 7

    Add the red lentils, diced tomatoes, and a cup of water to the pot. Bring to a simmer and cook for 15-20 minutes until the lentils are tender and the curry has thickened. If desired, stir in the chickpeas during the last 5 minutes of cooking.

  • 8

    Season the curry with salt and pepper to taste.

  • 9

    To serve, spoon the roasted cauliflower rice into a bowl, ladle the spiced lentil curry on top, and finish with a dollop of plain nonfat Greek yogurt.

Spiced Lentil Curry with Roasted Cauliflower Rice

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

Spiced Lentil Curry with Roasted Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Curry with Roasted Cauliflower Rice

Enjoy a vibrant fusion of hearty lentils simmered in a fragrant blend of spices and tomatoes, served over a bed of roasted cauliflower rice. This dish features tender red lentils, chickpeas for an added protein boost, and a cool dollop of Greek yogurt to round out the flavors, making this meal both satisfying and balanced.

NUTRITION

469kcal
Protein
38.4g
Fat
6.8g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1/3 cup red lentils (dry, ~65g)

1 cup cauliflower rice (~107g)

1/4 cup chickpeas (canned, drained, ~40g)

4 ounces plain nonfat Greek yogurt (~113g)

1/4 cup chopped onion (~40g)

2 garlic cloves (minced)

1 teaspoon fresh ginger (minced)

1/2 cup diced tomatoes (canned, ~120g)

1 teaspoon olive oil

1 tablespoon mixed spices (Cumin, Turmeric, Coriander, Chili Powder)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the cauliflower rice lightly with half the olive oil, salt, and pepper. Spread it on a baking sheet and roast in the oven for 15 minutes or until golden and slightly crispy.

  • 3

    Meanwhile, rinse the red lentils and set aside.

  • 4

    In a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent.

  • 5

    Add the minced garlic and ginger to the onions, cooking for another minute until fragrant.

  • 6

    Stir in the mixed spices and allow them to toast slightly for about 30 seconds.

  • 7

    Add the red lentils, diced tomatoes, and a cup of water to the pot. Bring to a simmer and cook for 15-20 minutes until the lentils are tender and the curry has thickened. If desired, stir in the chickpeas during the last 5 minutes of cooking.

  • 8

    Season the curry with salt and pepper to taste.

  • 9

    To serve, spoon the roasted cauliflower rice into a bowl, ladle the spiced lentil curry on top, and finish with a dollop of plain nonfat Greek yogurt.