Creamy Lentil and Paneer Skillet with Spinach

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

Creamy Lentil and Paneer Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Paneer Skillet with Spinach

Savor the harmonious blend of hearty lentils, creamy paneer, and fresh spinach in this warming skillet dish. A medley of tender tomatoes and onions, accented with garlic and aromatic spices, is finished with a dollop of low-fat Greek yogurt for a luxuriously smooth creaminess that elevates this vegetarian dinner into a comforting feast for both body and soul.

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NUTRITION

514kcal
Protein
40.4g
Fat
21g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

100g Paneer

0.75 cup Cooked Green Lentils (≈130g)

2 cups Spinach (≈60g)

75g Low-Fat Greek Yogurt

1 small Tomato (≈50g)

0.25 cup chopped Onion (≈40g)

1 clove Garlic (≈3g)

Spices & Condiments: Cumin, Turmeric, Black Pepper, Salt, Lemon Juice (to taste)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add a light drizzle of water or a small amount of oil if desired.

  • 2

    Sauté the chopped onions and garlic until they become translucent and fragrant.

  • 3

    Add the diced tomato and a pinch each of cumin, turmeric, salt, and black pepper. Stir for about 2 minutes until the tomatoes soften.

  • 4

    Mix in the cooked lentils and gently stir to combine with the spiced vegetables.

  • 5

    Cube the paneer and add it to the skillet, allowing it to warm and lightly brown on the edges for about 3-4 minutes.

  • 6

    Fold in the spinach and let it wilt into the mixture.

  • 7

    Reduce the heat to low and stir in the low-fat Greek yogurt to create a creamy sauce, warming through for another 1-2 minutes without boiling to prevent curdling.

  • 8

    Finish with a squeeze of lemon juice, taste, and adjust seasonings as needed before serving.

Creamy Lentil and Paneer Skillet with Spinach

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

Creamy Lentil and Paneer Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Paneer Skillet with Spinach

Savor the harmonious blend of hearty lentils, creamy paneer, and fresh spinach in this warming skillet dish. A medley of tender tomatoes and onions, accented with garlic and aromatic spices, is finished with a dollop of low-fat Greek yogurt for a luxuriously smooth creaminess that elevates this vegetarian dinner into a comforting feast for both body and soul.

NUTRITION

514kcal
Protein
40.4g
Fat
21g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

100g Paneer

0.75 cup Cooked Green Lentils (≈130g)

2 cups Spinach (≈60g)

75g Low-Fat Greek Yogurt

1 small Tomato (≈50g)

0.25 cup chopped Onion (≈40g)

1 clove Garlic (≈3g)

Spices & Condiments: Cumin, Turmeric, Black Pepper, Salt, Lemon Juice (to taste)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add a light drizzle of water or a small amount of oil if desired.

  • 2

    Sauté the chopped onions and garlic until they become translucent and fragrant.

  • 3

    Add the diced tomato and a pinch each of cumin, turmeric, salt, and black pepper. Stir for about 2 minutes until the tomatoes soften.

  • 4

    Mix in the cooked lentils and gently stir to combine with the spiced vegetables.

  • 5

    Cube the paneer and add it to the skillet, allowing it to warm and lightly brown on the edges for about 3-4 minutes.

  • 6

    Fold in the spinach and let it wilt into the mixture.

  • 7

    Reduce the heat to low and stir in the low-fat Greek yogurt to create a creamy sauce, warming through for another 1-2 minutes without boiling to prevent curdling.

  • 8

    Finish with a squeeze of lemon juice, taste, and adjust seasonings as needed before serving.