Name: Hearty Lentil and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup red lentils; 4 oz extra firm tofu; 0 tsp coconut oil; 1 cup cauliflower florets; 1 cup fresh spinach; 2 tbsp nutritional yeast; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp fresh ginger; 2 cloves garlic; 1.5 cup vegetable broth; 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

Hearty Lentil and Vegetable Curry

Red lentils and extra-firm tofu simmered in a fragrant turmeric-ginger broth with tender cauliflower florets for a creamy and satisfying finish.

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NUTRITION

Protein

39.9g

Fat

11.1g

Carbs

56.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup red lentils

4 oz extra firm tofu

0 tsp coconut oil

1 cup cauliflower florets

1 cup fresh spinach

2 tbsp nutritional yeast

1 tsp ground turmeric

1 tsp ground cumin

1 tsp fresh ginger

2 cloves garlic

1.5 cup vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Press the extra-firm tofu between paper towels to remove excess moisture and cut into 1/2-inch cubes.
2
Heat the coconut oil in a large pot over medium heat, then add the minced garlic, grated ginger, turmeric, and cumin, stirring for 1 minute until aromatic.
3
Rinse the red lentils under cold water and add them to the pot along with the vegetable broth and cauliflower florets.
4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are soft and have absorbed most of the liquid.
5
Stir in the tofu cubes, nutritional yeast, and fresh spinach, cooking for an additional 3 to 5 minutes until the spinach is wilted and the tofu is heated through.
6
Season the curry with sea salt and black pepper before serving in warm bowls.