Lentil and Vegetable Curry with Basmati Rice

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

Lentil and Vegetable Curry with Basmati Rice

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Curry with Basmati Rice

Red lentils and garden vegetables simmered in a fragrant turmeric-infused broth, served over fluffy basmati rice for a comforting and aromatic plant-based feast.

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NUTRITION

471kcal
Protein
34.8g
Fat
3.0g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Red lentils

0.5 tbsp Basmati rice

1.5 cup Vegetable broth

0.5 cup Frozen green peas

1 cup Fresh spinach

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.5 tsp Ground coriander

4 tbsp Nutritional yeast

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Rinse the basmati rice and red lentils under cold water until the water runs clear.

  • 2

    In a small pot, combine the rice with 6 tablespoons of water, bring to a boil, then cover and simmer on low for 15 minutes.

  • 3

    While the rice cooks, sauté the onion, garlic, and ginger in a splash of vegetable broth in a large pan until the onion is translucent.

  • 4

    Stir in the turmeric, cumin, and coriander, then add the lentils and the remaining vegetable broth to the pan.

  • 5

    Simmer the lentil mixture for 15 to 20 minutes until the lentils are soft and have absorbed most of the liquid.

  • 6

    Fold in the frozen peas, fresh spinach, and nutritional yeast, stirring until the spinach is wilted and the curry is creamy.

  • 7

    Finish with lemon juice, sea salt, and black pepper, then serve the warm curry over the fluffy basmati rice.

Lentil and Vegetable Curry with Basmati Rice

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

Lentil and Vegetable Curry with Basmati Rice

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Curry with Basmati Rice

Red lentils and garden vegetables simmered in a fragrant turmeric-infused broth, served over fluffy basmati rice for a comforting and aromatic plant-based feast.

NUTRITION

471kcal
Protein
34.8g
Fat
3.0g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Red lentils

0.5 tbsp Basmati rice

1.5 cup Vegetable broth

0.5 cup Frozen green peas

1 cup Fresh spinach

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.5 tsp Ground coriander

4 tbsp Nutritional yeast

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Rinse the basmati rice and red lentils under cold water until the water runs clear.

  • 2

    In a small pot, combine the rice with 6 tablespoons of water, bring to a boil, then cover and simmer on low for 15 minutes.

  • 3

    While the rice cooks, sauté the onion, garlic, and ginger in a splash of vegetable broth in a large pan until the onion is translucent.

  • 4

    Stir in the turmeric, cumin, and coriander, then add the lentils and the remaining vegetable broth to the pan.

  • 5

    Simmer the lentil mixture for 15 to 20 minutes until the lentils are soft and have absorbed most of the liquid.

  • 6

    Fold in the frozen peas, fresh spinach, and nutritional yeast, stirring until the spinach is wilted and the curry is creamy.

  • 7

    Finish with lemon juice, sea salt, and black pepper, then serve the warm curry over the fluffy basmati rice.