One-Pan Lentil and Sweet Potato Curry Bowl

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

One-Pan Lentil and Sweet Potato Curry Bowl

YOUR SOLIN GENERATED RECIPE

One-Pan Lentil and Sweet Potato Curry Bowl

Enjoy a hearty and warming bowl featuring tender red lentils simmered with sweet potato cubes, vibrant spinach, and aromatic spices in a light coconut curry sauce, finished with a dollop of creamy nonfat Greek yogurt. This one-pan wonder is satisfying, nutritious, and perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

519kcal
Protein
35.7g
Fat
6.5g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1 small sweet potato (130g)

1 cup raw spinach (30g)

1/2 cup diced tomatoes (125g)

1/4 cup light coconut milk (60g)

1/2 cup nonfat Greek yogurt (120g)

1/4 cup diced onion (40g)

2 cloves garlic

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a large nonstick pan over medium heat and add the diced onion and minced garlic. Sauté until fragrant and translucent.

  • 2

    Add the diced sweet potato to the pan and cook for 5 minutes, stirring occasionally.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to become fragrant.

  • 4

    Add the cooked red lentils, diced tomatoes, and light coconut milk to the pan. Mix well and bring to a gentle simmer.

  • 5

    Cover the pan and let the curry simmer for 10-12 minutes, or until the sweet potato is tender.

  • 6

    Stir in the raw spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Remove from heat and serve the curry bowl warm, topped with a dollop of nonfat Greek yogurt.

One-Pan Lentil and Sweet Potato Curry Bowl

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

One-Pan Lentil and Sweet Potato Curry Bowl

YOUR SOLIN GENERATED RECIPE

One-Pan Lentil and Sweet Potato Curry Bowl

Enjoy a hearty and warming bowl featuring tender red lentils simmered with sweet potato cubes, vibrant spinach, and aromatic spices in a light coconut curry sauce, finished with a dollop of creamy nonfat Greek yogurt. This one-pan wonder is satisfying, nutritious, and perfect for breakfast, lunch, or dinner.

NUTRITION

519kcal
Protein
35.7g
Fat
6.5g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1 small sweet potato (130g)

1 cup raw spinach (30g)

1/2 cup diced tomatoes (125g)

1/4 cup light coconut milk (60g)

1/2 cup nonfat Greek yogurt (120g)

1/4 cup diced onion (40g)

2 cloves garlic

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a large nonstick pan over medium heat and add the diced onion and minced garlic. Sauté until fragrant and translucent.

  • 2

    Add the diced sweet potato to the pan and cook for 5 minutes, stirring occasionally.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to become fragrant.

  • 4

    Add the cooked red lentils, diced tomatoes, and light coconut milk to the pan. Mix well and bring to a gentle simmer.

  • 5

    Cover the pan and let the curry simmer for 10-12 minutes, or until the sweet potato is tender.

  • 6

    Stir in the raw spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Remove from heat and serve the curry bowl warm, topped with a dollop of nonfat Greek yogurt.