Name: Lentil and Vegetable Curry with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.4 cup dry red lentils; 4 oz extra firm tofu; 0.5 cup non-fat Greek yogurt; 0.25 cup cooked brown rice; 1 cup fresh spinach; 0.5 cup cauliflower florets; 0.75 tsp avocado oil; 1 tsp curry powder; 0.5 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tbsp nutritional yeast; 1.25 cup water

Lentil and Vegetable Curry with Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Curry with Brown Rice

Red lentils and tofu simmered in a fragrant curry sauce, served over brown rice with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

49.5g

Fat

11.1g

Carbs

75.9g

SERVINGS

1 serving

INGREDIENTS

0.4 cup dry red lentils

4 oz extra firm tofu

0.5 cup non-fat Greek yogurt

0.25 cup cooked brown rice

1 cup fresh spinach

0.5 cup cauliflower florets

0.75 tsp avocado oil

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp nutritional yeast

1.25 cup water

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PREPARATION

1
Press the extra firm tofu to remove excess moisture and cut into small bite-sized cubes.
2
Mince the garlic clove finely.
3
Heat the avocado oil in a medium pot over medium heat and sauté the garlic and cauliflower florets for 3 minutes.
4
Stir in the curry powder, ground turmeric, sea salt, and black pepper, cooking for 1 minute until fragrant.
5
Add the dry red lentils and water to the pot; bring to a boil, then reduce heat to low and simmer for 15-20 minutes until the lentils are tender and the liquid is mostly absorbed.
6
Gently stir in the tofu cubes and nutritional yeast, then fold in the fresh spinach until it is just wilted.
7
Serve the curry over the warm cooked brown rice and finish with a dollop of non-fat Greek yogurt on top.