Name: Creamy Lentil and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked red lentils; 1 cup nonfat Greek yogurt; 2 cups fresh baby spinach; 0.5 tbsp extra virgin olive oil; 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; 0.25 cup water

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Curry

Red lentils simmered with aromatic spices and fresh spinach, finished with a dollop of creamy Greek yogurt for a velvety texture.

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NUTRITION

Protein

43.6g

Fat

8.4g

Carbs

59.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

1 cup nonfat Greek yogurt

2 cups fresh baby spinach

0.5 tbsp extra virgin olive oil

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

0.25 cup water

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium heat.
2
Add the diced yellow onion and sauté for 3-4 minutes until translucent.
3
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4
Add the curry powder, turmeric, sea salt, and black pepper, stirring to toast the spices for 30 seconds.
5
Mix in the cooked red lentils and water, simmering for 3 minutes to allow the flavors to meld.
6
Add the fresh baby spinach and stir until the leaves are just wilted.
7
Remove the skillet from the heat and gently fold in the Greek yogurt until the sauce is creamy and smooth.
8
Serve immediately in a warm bowl.