Name: Lentil and Vegetable Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Dry red lentils; 4 oz Firm tofu; 3 tbsp Nutritional yeast; 0.13 cup Cooked basmati rice; 1 cup Fresh spinach; 0.5 cup Cauliflower florets; 0 tsp Olive oil; 1 cup Vegetable broth; 0.5 tsp Turmeric; 0.5 tsp Cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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.

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Curry with Basmati Rice

Simmered red lentils and tender cauliflower florets in a fragrant turmeric-spiced broth, served over fluffy basmati rice for a creamy and satisfying finish.

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NUTRITION

Protein

48.2g

Fat

8.5g

Carbs

80.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Dry red lentils

4 oz Firm tofu

3 tbsp Nutritional yeast

0.13 cup Cooked basmati rice

1 cup Fresh spinach

0.5 cup Cauliflower florets

0 tsp Olive oil

1 cup Vegetable broth

0.5 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat olive oil in a pot over medium heat and sauté the cauliflower and cubed tofu until the tofu is lightly golden.
2
Stir in the dry red lentils, turmeric, and cumin, coating them in the oil for one minute.
3
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are soft.
4
Fold in the fresh spinach and nutritional yeast, stirring until the spinach is wilted and the sauce is thickened.
5
Season with sea salt and black pepper.
6
Serve the warm curry over the cooked basmati rice.