YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Curry Bowl
Simmered red lentils and cauliflower florets are infused with aromatic spices and finished with a dollop of creamy, high-protein Greek yogurt.
INGREDIENTS
0.25 cup dry red lentils
4 oz firm tofu
0.5 cup non-fat Greek yogurt
1 cup cauliflower florets
1 cup baby spinach
0.25 tsp extra virgin olive oil
1 clove garlic
0.5 tsp fresh ginger
1 tsp curry powder
0.25 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 cup water
PREPARATION
Press the firm tofu to remove excess moisture, then cut into small cubes.
Heat the extra virgin olive oil in a large pot over medium heat and sauté the minced garlic, grated ginger, and tofu cubes until golden.
Add the dry red lentils, cauliflower florets, curry powder, turmeric, sea salt, and black pepper, stirring to combine.
Pour in the water and bring to a boil, then reduce heat to low and cover.
Simmer for 15 to 20 minutes until the lentils and cauliflower are tender.
Stir in the baby spinach until wilted, then serve in bowls topped with a dollop of non-fat Greek yogurt.