Name: Creamy Spinach and Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked brown lentils; 4 oz firm tofu; 0.5 cup non-fat Greek yogurt; 2 cups fresh spinach; 0.5 tsp coconut oil; 0.5 cup diced onion; 1 tbsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tsp grated ginger

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

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Lentil Curry

Simmered lentils and firm tofu cubes in a vibrant curry sauce, finished with a luscious swirl of Greek yogurt and tender wilted spinach.

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NUTRITION

Protein

42.9g

Fat

13.8g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked brown lentils

4 oz firm tofu

0.5 cup non-fat Greek yogurt

2 cups fresh spinach

0.5 tsp coconut oil

0.5 cup diced onion

1 tbsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp grated ginger

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PREPARATION

1
Heat the coconut oil in a large skillet or pan over medium heat.
2
Add the diced onion, minced garlic, and grated ginger to the pan and sauté for 3-4 minutes until the onion is translucent and fragrant.
3
Stir in the curry powder, sea salt, and black pepper, cooking for 1 minute to toast the spices and release their oils.
4
Add the cooked brown lentils and cubed firm tofu to the pan, stirring gently to coat them thoroughly in the spice mixture.
5
Place the fresh spinach on top of the mixture and cover the pan for 2 minutes until the spinach has wilted.
6
Remove the pan from the heat and allow it to cool slightly for one minute.
7
Stir in the non-fat Greek yogurt until the curry is creamy and well-incorporated, then serve immediately.