Spiced Lentil Curry with Roasted Cauliflower

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

Spiced Lentil Curry with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Curry with Roasted Cauliflower

Savor a warming bowl of spiced lentil curry paired with beautifully roasted cauliflower, finished with a cool dollop of nonfat Greek yogurt. The fragrant blend of cumin and turmeric elevates the earthy lentils while the lightly charred cauliflower adds a delightful texture contrast, making this dish both hearty and satisfying.

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NUTRITION

455kcal
Protein
37.5g
Fat
6.9g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (198g)

1 cup Cauliflower Florets (107g)

150g Nonfat Greek Yogurt

1 tsp Coconut Oil (5g)

1/2 cup Diced Tomatoes (121g)

1/4 cup Diced Onion (40g)

2 cloves Minced Garlic (6g)

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the cauliflower florets with a pinch of salt, pepper, and a drizzle of coconut oil, then spread them on a baking sheet. Roast in the oven for 20-25 minutes until golden and tender.

  • 2

    Meanwhile, heat the remaining coconut oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, sautéing until they become soft and fragrant.

  • 3

    Stir in the ground cumin and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and cooked red lentils to the saucepan. Mix well and let the curry simmer for 8-10 minutes, stirring occasionally. Season with salt and pepper to taste.

  • 5

    Plate the lentil curry and top with the roasted cauliflower. Finish by adding a dollop of nonfat Greek yogurt on top for creaminess.

  • 6

    Serve warm and enjoy this nourishing blend of spices and textures.

Spiced Lentil Curry with Roasted Cauliflower

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

Spiced Lentil Curry with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Curry with Roasted Cauliflower

Savor a warming bowl of spiced lentil curry paired with beautifully roasted cauliflower, finished with a cool dollop of nonfat Greek yogurt. The fragrant blend of cumin and turmeric elevates the earthy lentils while the lightly charred cauliflower adds a delightful texture contrast, making this dish both hearty and satisfying.

NUTRITION

455kcal
Protein
37.5g
Fat
6.9g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (198g)

1 cup Cauliflower Florets (107g)

150g Nonfat Greek Yogurt

1 tsp Coconut Oil (5g)

1/2 cup Diced Tomatoes (121g)

1/4 cup Diced Onion (40g)

2 cloves Minced Garlic (6g)

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the cauliflower florets with a pinch of salt, pepper, and a drizzle of coconut oil, then spread them on a baking sheet. Roast in the oven for 20-25 minutes until golden and tender.

  • 2

    Meanwhile, heat the remaining coconut oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, sautéing until they become soft and fragrant.

  • 3

    Stir in the ground cumin and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and cooked red lentils to the saucepan. Mix well and let the curry simmer for 8-10 minutes, stirring occasionally. Season with salt and pepper to taste.

  • 5

    Plate the lentil curry and top with the roasted cauliflower. Finish by adding a dollop of nonfat Greek yogurt on top for creaminess.

  • 6

    Serve warm and enjoy this nourishing blend of spices and textures.