Name: Lentil and Vegetable Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked red lentils; 6 oz firm tofu; 1 tsp coconut oil; 0.5 cup cauliflower florets; 1 cup fresh spinach; 0.25 cup tomato puree; 0.5 cup non-fat Greek yogurt; 0.5 tsp turmeric powder; 0.5 tsp ground cumin; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Bowl

Simmered red lentils and golden seared tofu cubes in a fragrant turmeric-ginger sauce, finished with a cooling dollop of Greek yogurt and vibrant wilted spinach.

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NUTRITION

Protein

51.4g

Fat

14.7g

Carbs

64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

6 oz firm tofu

1 tsp coconut oil

0.5 cup cauliflower florets

1 cup fresh spinach

0.25 cup tomato puree

0.5 cup non-fat Greek yogurt

0.5 tsp turmeric powder

0.5 tsp ground cumin

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Press the firm tofu to remove excess moisture, then cut into 1-inch cubes.
2
Heat coconut oil in a large skillet over medium-high heat and sear the tofu cubes until golden on all sides.
3
Add the minced garlic, grated ginger, turmeric, and cumin, stirring for one minute until the spices are aromatic.
4
Pour in the tomato puree and cauliflower florets, then cover and simmer for 5 minutes until the cauliflower is tender.
5
Stir in the cooked red lentils and fresh spinach, cooking just until the spinach is wilted and the mixture is heated through.
6
Season the curry with sea salt and black pepper.
7
Transfer to a bowl and top with a generous dollop of non-fat Greek yogurt before serving.