Name: Lentil and Chickpea Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked red lentils; 0.75 cup Cooked chickpeas; 0.13 cup Light coconut milk; 0.5 cup Non-fat Greek yogurt; 1 cup Fresh spinach; 0.5 cup Water; 1 tsp Yellow curry powder; 0.5 tsp Turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tsp Fresh ginger; 0.25 cup Diced onion

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

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Coconut Curry

Red lentils and chickpeas simmered in a fragrant coconut broth with wilted spinach, topped with a dollop of creamy Greek yogurt for a velvety finish.

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NUTRITION

Protein

37.8g

Fat

7.3g

Carbs

80.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked red lentils

0.75 cup Cooked chickpeas

0.13 cup Light coconut milk

0.5 cup Non-fat Greek yogurt

1 cup Fresh spinach

0.5 cup Water

1 tsp Yellow curry powder

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

0.25 cup Diced onion

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PREPARATION

1
Mince the garlic and ginger, then finely dice the onion.
2
In a large pot, sauté the onion, garlic, and ginger with a splash of the water over medium heat until softened and aromatic.
3
Stir in the yellow curry powder, turmeric, sea salt, and black pepper, toasting the spices for about 1 minute.
4
Add the cooked red lentils, cooked chickpeas, light coconut milk, and the remaining water to the pot.
5
Simmer the mixture over medium-low heat for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6
Stir in the fresh spinach until it is just wilted and bright green.
7
Remove from heat and serve in a bowl, topped with a generous dollop of non-fat Greek yogurt.