Name: Creamy Coconut Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz wild-caught shrimp; 0.5 cup cooked red lentils; 2 tbsp full-fat coconut milk; 1 cup fresh baby spinach; 0.25 cup yellow onion; 1 clove garlic; 1 tsp fresh ginger; 1 tsp curry powder; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry

Sautéed shrimp and tender red lentils simmered in a velvety coconut curry sauce infused with aromatic ginger and fresh spinach.

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NUTRITION

Protein

46.7g

Fat

14.6g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught shrimp

0.5 cup cooked red lentils

2 tbsp full-fat coconut milk

1 cup fresh baby spinach

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Heat the avocado oil in a large skillet over medium heat.
2
Add the diced onion, minced garlic, and grated ginger, sautéing for 3 minutes until the onion is translucent and fragrant.
3
Toss in the shrimp, curry powder, turmeric, sea salt, and black pepper, cooking for 2 minutes per side until the shrimp are opaque and pink.
4
Pour in the cooked red lentils and full-fat coconut milk, stirring gently to combine all ingredients.
5
Reduce heat to low and simmer for 3 minutes to allow the flavors to meld.
6
Fold in the fresh baby spinach until it is just wilted and serve immediately in a shallow bowl.