Spiced Lentil Stew with Roasted Cauliflower

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

Spiced Lentil Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Stew with Roasted Cauliflower

Savor a warm and aromatic bowl featuring lightly spiced lentils, tender roasted cauliflower, and fluffly egg whites, infused with traditional Indian spices like turmeric, cumin, and coriander. This delicate stew offers a burst of flavor in a light yet satisfying dinner.

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NUTRITION

127kcal
Protein
17.9g
Fat
0.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

125 grams Egg Whites

30 grams Cooked Red Lentils

50 grams Roasted Cauliflower

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt & Pepper to taste

0.5 cup Low-Sodium Vegetable Broth

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PREPARATION

  • 1

    In a small pot, combine the low-sodium vegetable broth with turmeric, cumin, coriander, salt, and pepper. Bring to a simmer to let the flavors meld.

  • 2

    Gently stir in the cooked red lentils and roasted cauliflower into the spiced broth.

  • 3

    Pour in the egg whites gradually while continuously stirring to integrate them into the stew without curdling.

  • 4

    Allow the stew to simmer on low heat for 2-3 minutes until the egg whites set softly and the ingredients are warmed through.

  • 5

    Taste and adjust seasoning if needed before serving warm.

Spiced Lentil Stew with Roasted Cauliflower

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

Spiced Lentil Stew with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Stew with Roasted Cauliflower

Savor a warm and aromatic bowl featuring lightly spiced lentils, tender roasted cauliflower, and fluffly egg whites, infused with traditional Indian spices like turmeric, cumin, and coriander. This delicate stew offers a burst of flavor in a light yet satisfying dinner.

NUTRITION

127kcal
Protein
17.9g
Fat
0.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

125 grams Egg Whites

30 grams Cooked Red Lentils

50 grams Roasted Cauliflower

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt & Pepper to taste

0.5 cup Low-Sodium Vegetable Broth

PREPARATION

  • 1

    In a small pot, combine the low-sodium vegetable broth with turmeric, cumin, coriander, salt, and pepper. Bring to a simmer to let the flavors meld.

  • 2

    Gently stir in the cooked red lentils and roasted cauliflower into the spiced broth.

  • 3

    Pour in the egg whites gradually while continuously stirring to integrate them into the stew without curdling.

  • 4

    Allow the stew to simmer on low heat for 2-3 minutes until the egg whites set softly and the ingredients are warmed through.

  • 5

    Taste and adjust seasoning if needed before serving warm.