Name: Lentil and Chickpea Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked red lentils; 0.5 cup canned chickpeas; 0.25 cup light coconut milk; 0.5 cup non-fat Greek yogurt; 2 tbsp nutritional yeast; 1 cup fresh spinach; 0.25 cup diced yellow onion; 1 tsp minced garlic; 1 tsp minced ginger; 1 tsp curry powder; 0.5 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup water

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

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Coconut Curry

Aromatic red lentils and chickpeas simmered in a creamy coconut broth for a velvety and satisfying meal.

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NUTRITION

Protein

38.0g

Fat

7.6g

Carbs

69g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked red lentils

0.5 cup canned chickpeas

0.25 cup light coconut milk

0.5 cup non-fat Greek yogurt

2 tbsp nutritional yeast

1 cup fresh spinach

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp minced ginger

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

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PREPARATION

1
In a large non-stick skillet over medium heat, sauté the diced onion, minced garlic, and minced ginger for 3-4 minutes until the onion is translucent.
2
Stir in the curry powder, ground turmeric, sea salt, and black pepper, cooking for 1 minute until the spices are highly fragrant.
3
Add the cooked red lentils, canned chickpeas, water, and light coconut milk to the skillet.
4
Bring the mixture to a gentle simmer and cook for 8-10 minutes, allowing the liquid to reduce slightly and the flavors to meld.
5
Stir in the nutritional yeast and fresh spinach, cooking for an additional 2 minutes until the spinach is completely wilted.
6
Remove the skillet from the heat and stir in the non-fat Greek yogurt until the curry is creamy and well combined.
7
Serve immediately in a bowl while warm.