YOUR SOLIN GENERATED RECIPE
Lentil and Spinach Curry with Brown Rice
Simmered brown lentils and vibrant spinach cooked in aromatic spices, served over nutty brown rice with a creamy, protein-rich yogurt dollop.
INGREDIENTS
1 cup cooked brown lentils
0.25 cup cooked brown rice
2 cup fresh spinach
0.5 cup non-fat plain Greek yogurt
3 tbsp nutritional yeast
0.5 tbsp extra virgin olive oil
0.25 cup diced yellow onion
1 clove minced garlic
0.5 tsp grated fresh ginger
1 tsp curry powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until translucent and soft.
Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until the fragrance is released.
Add the curry powder, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.
Pour in the cooked brown lentils, nutritional yeast, and water, stirring to combine all ingredients.
Simmer the mixture for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Fold in the fresh spinach and cook just until the leaves are wilted and bright green.
Place the cooked brown rice in a bowl and top with the lentil curry.
Finish with a dollop of non-fat plain Greek yogurt before serving.