Creamy Lentil Scramble with Sautéed Spinach and Tomatoes

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

Creamy Lentil Scramble with Sautéed Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Scramble with Sautéed Spinach and Tomatoes

Red lentils simmered with turmeric and ginger until creamy, then scrambled with juicy burst tomatoes and wilted spinach for a vibrant, savory start.

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NUTRITION

620kcal
Protein
23.6g
Fat
30.9g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Red Lentils (Dry)

1.5 tbsp Ghee

3 tbsp Full-Fat Coconut Milk

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

0.25 cup Red Onion, diced

1 tsp Fresh Ginger, minced

2 cloves Garlic, minced

0.5 tsp Turmeric

0.5 tsp Cumin Seeds

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PREPARATION

  • 1

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

  • 2

    Heat the ghee in a large skillet over medium heat and add the cumin seeds, toasting them for 30 seconds until fragrant.

  • 3

    Add the diced red onion, minced ginger, and garlic to the skillet, sautéing for 5 minutes until the onions are soft and translucent.

  • 4

    Stir in the rinsed lentils and ground turmeric, then add 1.5 cups of water.

  • 5

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 to 12 minutes until the lentils have absorbed the water and are soft.

  • 6

    Stir in the full-fat coconut milk, using your spoon to lightly mash some of the lentils into a creamy, scramble-like texture.

  • 7

    Fold in the cherry tomatoes and fresh spinach, cooking for an additional 2 minutes until the spinach is wilted and the tomatoes are just beginning to burst.

  • 8

    Season with sea salt and black pepper to taste and serve immediately while warm.

Creamy Lentil Scramble with Sautéed Spinach and Tomatoes

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

Creamy Lentil Scramble with Sautéed Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Scramble with Sautéed Spinach and Tomatoes

Red lentils simmered with turmeric and ginger until creamy, then scrambled with juicy burst tomatoes and wilted spinach for a vibrant, savory start.

NUTRITION

620kcal
Protein
23.6g
Fat
30.9g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Red Lentils (Dry)

1.5 tbsp Ghee

3 tbsp Full-Fat Coconut Milk

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

0.25 cup Red Onion, diced

1 tsp Fresh Ginger, minced

2 cloves Garlic, minced

0.5 tsp Turmeric

0.5 tsp Cumin Seeds

PREPARATION

  • 1

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

  • 2

    Heat the ghee in a large skillet over medium heat and add the cumin seeds, toasting them for 30 seconds until fragrant.

  • 3

    Add the diced red onion, minced ginger, and garlic to the skillet, sautéing for 5 minutes until the onions are soft and translucent.

  • 4

    Stir in the rinsed lentils and ground turmeric, then add 1.5 cups of water.

  • 5

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 to 12 minutes until the lentils have absorbed the water and are soft.

  • 6

    Stir in the full-fat coconut milk, using your spoon to lightly mash some of the lentils into a creamy, scramble-like texture.

  • 7

    Fold in the cherry tomatoes and fresh spinach, cooking for an additional 2 minutes until the spinach is wilted and the tomatoes are just beginning to burst.

  • 8

    Season with sea salt and black pepper to taste and serve immediately while warm.