Yellow Lentil Daal with Jeera Rice

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

Yellow Lentil Daal with Jeera Rice

YOUR SOLIN GENERATED RECIPE

Yellow Lentil Daal with Jeera Rice

Yellow lentils and tender chicken breast simmered with aromatic turmeric and ginger, served over fluffy cumin-scented basmati rice for a comforting, protein-packed meal.

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NUTRITION

498kcal
Protein
42.8g
Fat
5.8g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup yellow split lentils

0.25 cup basmati rice

0.5 tsp ghee

0.5 tsp cumin seeds

0.25 tsp turmeric powder

1 tsp fresh ginger

1 clove garlic

0.25 cup tomato

1 cup water

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

  • 1

    Rinse the yellow split lentils thoroughly under cold water until the water runs clear.

  • 2

    In a small pot, combine the rinsed lentils, 1 cup of water, turmeric powder, and sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until lentils are soft.

  • 3

    While lentils cook, dice the chicken breast into small, bite-sized pieces and season with black pepper.

  • 4

    Heat a non-stick skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.

  • 5

    In the same skillet, add the minced ginger, minced garlic, and diced tomato. Sauté for 2-3 minutes until the tomato softens.

  • 6

    Stir the cooked chicken and the sautéed tomato mixture into the pot of cooked lentils. Let it simmer together for 2 minutes to meld the flavors.

  • 7

    In a separate small pan, melt the ghee over medium heat. Add the cumin seeds and toast for 30-60 seconds until they become fragrant and start to sizzle.

  • 8

    Add the pre-cooked basmati rice to the pan with the cumin and ghee, tossing gently to coat the grains and warm the rice through.

  • 9

    Serve the high-protein daal over the jeera rice and garnish with freshly chopped cilantro.

Yellow Lentil Daal with Jeera Rice

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

Yellow Lentil Daal with Jeera Rice

YOUR SOLIN GENERATED RECIPE

Yellow Lentil Daal with Jeera Rice

Yellow lentils and tender chicken breast simmered with aromatic turmeric and ginger, served over fluffy cumin-scented basmati rice for a comforting, protein-packed meal.

NUTRITION

498kcal
Protein
42.8g
Fat
5.8g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup yellow split lentils

0.25 cup basmati rice

0.5 tsp ghee

0.5 tsp cumin seeds

0.25 tsp turmeric powder

1 tsp fresh ginger

1 clove garlic

0.25 cup tomato

1 cup water

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

  • 1

    Rinse the yellow split lentils thoroughly under cold water until the water runs clear.

  • 2

    In a small pot, combine the rinsed lentils, 1 cup of water, turmeric powder, and sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until lentils are soft.

  • 3

    While lentils cook, dice the chicken breast into small, bite-sized pieces and season with black pepper.

  • 4

    Heat a non-stick skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.

  • 5

    In the same skillet, add the minced ginger, minced garlic, and diced tomato. Sauté for 2-3 minutes until the tomato softens.

  • 6

    Stir the cooked chicken and the sautéed tomato mixture into the pot of cooked lentils. Let it simmer together for 2 minutes to meld the flavors.

  • 7

    In a separate small pan, melt the ghee over medium heat. Add the cumin seeds and toast for 30-60 seconds until they become fragrant and start to sizzle.

  • 8

    Add the pre-cooked basmati rice to the pan with the cumin and ghee, tossing gently to coat the grains and warm the rice through.

  • 9

    Serve the high-protein daal over the jeera rice and garnish with freshly chopped cilantro.