YOUR SOLIN GENERATED RECIPE
Creamy Curried Lentils with Roasted Vegetables
Savor the warm and comforting flavors of curried lentils blended with the creaminess of Greek yogurt and roasted vegetables. This dish offers an enticing mix of spices and textures—from the hearty red lentils to the sweet, caramelized edges of roasted bell pepper, zucchini, and cauliflower. Perfectly balanced and vibrant, it’s a nourishing meal that comforts and satisfies.
INGREDIENTS
1.25 cups cooked red lentils (250g)
1 cup cauliflower florets (107g)
1 medium bell pepper (119g)
0.5 large zucchini (100g)
0.25 cup plain nonfat Greek yogurt (61g)
0.25 cup chopped onion (40g)
1 teaspoon olive oil (4.5g)
1 teaspoon curry powder
2 cloves garlic
1 teaspoon grated ginger
Salt and pepper to taste
PREPARATION
Preheat the oven to 425°F.
In a bowl, toss the cauliflower, bell pepper, and zucchini with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes, until they begin to caramelize and soften.
While the vegetables roast, heat a small pot over medium heat. Add the chopped onion, garlic, and grated ginger; sauté until the onion becomes translucent.
Stir in the curry powder and cook for another minute until fragrant.
Add the cooked red lentils to the pot, mixing thoroughly with the spices and aromatics.
Once warmed through, lower the heat and gently stir in the Greek yogurt until the lentils form a creamy consistency. Adjust salt and pepper to taste.
Incorporate the roasted vegetables into the lentil curry, reserving a few for garnish if desired.
Serve warm and enjoy your comforting, protein-packed meal.