Creamy Spiced Red Lentils with Roasted Cauliflower

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

Creamy Spiced Red Lentils with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentils with Roasted Cauliflower

Enjoy a comforting bowl of creamy spiced red lentils paired with tender, oven-roasted cauliflower. This dish blends the warmth of cumin, turmeric, and smoked paprika with a silky touch of light coconut milk and a refreshing dollop of non-fat Greek yogurt, making it a perfectly balanced meal for dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

430kcal
Protein
35.7g
Fat
9.5g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

0.75 cup raw Red Lentils (~150g)

1 cup cauliflower florets (~107g)

0.25 cup Light Coconut Milk (~60g)

1 teaspoon Olive Oil (~4.5g)

0.25 cup Non-Fat Greek Yogurt (~60g)

1 tablespoon Spice Mix (Cumin, Turmeric, Smoked Paprika, Salt & Pepper)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets with olive oil and a pinch of the spice mix, then spread them on a baking sheet.

  • 2

    Roast the cauliflower in the preheated oven for 20-25 minutes or until tender and slightly charred on the edges.

  • 3

    Meanwhile, rinse the red lentils under cold water. In a saucepan, combine lentils with water (using about 2 cups water for the 0.75 cup lentils) and bring to a simmer. Cook for about 15 minutes until the lentils are soft and have absorbed most of the liquid.

  • 4

    Stir in the light coconut milk and remaining spice mix into the cooked lentils. Allow the mixture to gently simmer for 5 minutes so the flavors meld together.

  • 5

    To serve, spoon the creamy red lentil mixture into a bowl, top with the roasted cauliflower, and add a dollop of non-fat Greek yogurt on top for added creaminess.

  • 6

    Garnish with a sprinkle of extra spices if desired, and enjoy your nutritious, comforting meal!

Creamy Spiced Red Lentils with Roasted Cauliflower

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

Creamy Spiced Red Lentils with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentils with Roasted Cauliflower

Enjoy a comforting bowl of creamy spiced red lentils paired with tender, oven-roasted cauliflower. This dish blends the warmth of cumin, turmeric, and smoked paprika with a silky touch of light coconut milk and a refreshing dollop of non-fat Greek yogurt, making it a perfectly balanced meal for dinner.

NUTRITION

430kcal
Protein
35.7g
Fat
9.5g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

0.75 cup raw Red Lentils (~150g)

1 cup cauliflower florets (~107g)

0.25 cup Light Coconut Milk (~60g)

1 teaspoon Olive Oil (~4.5g)

0.25 cup Non-Fat Greek Yogurt (~60g)

1 tablespoon Spice Mix (Cumin, Turmeric, Smoked Paprika, Salt & Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets with olive oil and a pinch of the spice mix, then spread them on a baking sheet.

  • 2

    Roast the cauliflower in the preheated oven for 20-25 minutes or until tender and slightly charred on the edges.

  • 3

    Meanwhile, rinse the red lentils under cold water. In a saucepan, combine lentils with water (using about 2 cups water for the 0.75 cup lentils) and bring to a simmer. Cook for about 15 minutes until the lentils are soft and have absorbed most of the liquid.

  • 4

    Stir in the light coconut milk and remaining spice mix into the cooked lentils. Allow the mixture to gently simmer for 5 minutes so the flavors meld together.

  • 5

    To serve, spoon the creamy red lentil mixture into a bowl, top with the roasted cauliflower, and add a dollop of non-fat Greek yogurt on top for added creaminess.

  • 6

    Garnish with a sprinkle of extra spices if desired, and enjoy your nutritious, comforting meal!