Name: Lentil and Vegetable Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked red lentils; 1 cup non-fat Greek yogurt; 0.25 cup cooked basmati rice; 1 cup cauliflower florets; 1 cup fresh spinach; 1 tsp olive oil; 0.25 cup yellow onion; 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; 0.25 cup water

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

Sautéed cauliflower and red lentils simmered in an aromatic curry sauce, served over fluffy basmati rice with a protein-rich dollop of velvety Greek yogurt.

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NUTRITION

Protein

46g

Fat

6.2g

Carbs

74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

1 cup non-fat Greek yogurt

0.25 cup cooked basmati rice

1 cup cauliflower florets

1 cup fresh spinach

1 tsp olive oil

0.25 cup yellow onion

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

0.25 cup water

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PREPARATION

1
Heat the olive oil in a large skillet over medium heat.
2
Add the diced yellow onion and sauté for 3-4 minutes until translucent.
3
Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
4
Add the cauliflower florets, curry powder, turmeric, sea salt, and black pepper, tossing to coat the vegetables in the spices.
5
Pour in the cooked red lentils and water, then cover and simmer for 5-7 minutes until the cauliflower is tender.
6
Remove from heat and fold in the fresh spinach until it is just wilted.
7
Plate the curry over the cooked basmati rice and top with a generous serving of Greek yogurt to create a creamy finish.