YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Curry with Brown Rice
Aromatic red lentils and tender cauliflower simmered in a fragrant turmeric-ginger broth, served over nutty brown rice for a comforting, protein-packed vegan meal.
INGREDIENTS
0.5 cup dry red lentils
2 tbsp cooked brown rice
3 tbsp nutritional yeast
1 cup fresh baby spinach
1 cup cauliflower florets
0.5 cup diced carrots
0.5 tsp extra virgin olive oil
1.5 cup low-sodium vegetable broth
1 tsp yellow curry powder
0.5 tsp ground turmeric
0.5 tsp sea salt
0.25 tsp ground black pepper
1 tbsp tomato paste
1 clove minced garlic
1 tsp grated fresh ginger
PREPARATION
Rinse the dry red lentils under cold water in a fine-mesh sieve until the water runs clear.
In a large pot, heat the olive oil over medium heat and sauté the minced garlic, grated ginger, and diced carrots for 3-4 minutes until fragrant.
Stir in the curry powder, turmeric, sea salt, black pepper, and tomato paste, cooking for 1 minute to toast the spices and deepen the flavor.
Add the rinsed lentils, cauliflower florets, and vegetable broth to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and the curry has thickened.
Stir in the fresh baby spinach and nutritional yeast, allowing the spinach to wilt for 1-2 minutes and the yeast to incorporate for a savory depth.
Serve the warm lentil curry over the pre-cooked brown rice and enjoy immediately.