Name: Lentil and Chickpea Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Cooked red lentils; 0.5 cup Canned chickpeas; 0.25 cup Light coconut milk; 2 cup Fresh spinach; 3 tbsp Nutritional yeast; 0.5 cup Non-fat plain Greek yogurt; 1 tsp Curry powder; 1 clove Garlic; 0.5 tsp Fresh ginger; 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 Chickpea Coconut Curry

Simmered lentils and chickpeas infused with aromatic curry spices and light coconut milk for a creamy, protein-packed bowl that warms the soul.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.1g

Fat

6.7g

Carbs

66.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked red lentils

0.5 cup Canned chickpeas

0.25 cup Light coconut milk

2 cup Fresh spinach

3 tbsp Nutritional yeast

0.5 cup Non-fat plain Greek yogurt

1 tsp Curry powder

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Mince the garlic and ginger finely.
2
Heat a large skillet over medium heat and add the garlic and ginger with a tablespoon of water to soften.
3
Stir in the curry powder, cooked lentils, and chickpeas until well combined.
4
Pour in the light coconut milk and stir in the nutritional yeast to thicken the sauce.
5
Add the fresh spinach and stir until the leaves are completely wilted.
6
Season the curry with sea salt and black pepper.
7
Divide into bowls and top each serving with a generous dollop of Greek yogurt.