YOUR SOLIN GENERATED RECIPE
Creamy Red Lentil Curry with Fresh Spinach
Enjoy a velvety red lentil curry infused with aromatic spices, bright tomatoes, and fresh spinach. The creamy texture is enhanced with a dollop of nonfat Greek yogurt, creating a comforting dish with a perfect balance of tang and spice.
INGREDIENTS
100 grams Red Lentils (dry)
80 ml Light Coconut Milk
125 grams Nonfat Greek Yogurt
60 grams Fresh Spinach
50 grams Onion (diced)
6 grams Garlic (minced)
2 grams Fresh Ginger (grated)
125 grams Diced Tomatoes
2 grams Curry Powder
2 grams Turmeric
2 grams Ground Cumin
Salt and Pepper to taste
PREPARATION
Rinse the red lentils thoroughly under cold water and set aside.
In a medium saucepan, sauté the diced onion in a splash of water over medium heat until softened, then add minced garlic and grated ginger. Sauté for another minute until fragrant.
Stir in the red lentils along with the curry powder, turmeric, and ground cumin. Toast the spices lightly for about 30 seconds.
Add the diced tomatoes and light coconut milk to the saucepan, stirring to combine. Bring the mixture to a simmer, then reduce the heat and let it cook for about 20-25 minutes, or until the lentils are tender and have absorbed much of the liquid.
During the last 5 minutes of cooking, fold in the fresh spinach so that it wilts into the curry.
Remove from heat and stir in the nonfat Greek yogurt for a creamy finish. Season with salt and pepper to taste.
Serve warm and enjoy your hearty, protein-packed creamy red lentil curry.