NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry red lentils

1 cup cauliflower florets

1 cup fresh baby spinach

0.75 cup non-fat Greek yogurt

1 tsp olive oil

1 tbsp nutritional yeast

1 tsp minced ginger

1 clove garlic

0.5 tsp turmeric powder

0.5 tsp cumin powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups water

PREPARATION

• 1

  Rinse the red lentils thoroughly under cold water in a fine-mesh sieve until the water runs clear.

• 2

  Heat the olive oil in a medium saucepan over medium heat.

• 3

  Add the minced garlic and ginger to the pan, sautéing for about 1 minute until fragrant.

• 4

  Stir in the cauliflower florets, turmeric, cumin, sea salt, and black pepper, tossing to ensure the vegetables are evenly coated in the spices.

• 5

  Pour in the rinsed lentils and the water, then bring the mixture to a gentle boil.

• 6

  Reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the lentils are tender and most of the liquid has been absorbed.

• 7

  Remove the pan from the heat and fold in the fresh baby spinach and nutritional yeast, stirring until the spinach is wilted.

• 8

  Transfer the curry to a bowl and top with the non-fat Greek yogurt before serving.