Name: Lentil and Chickpea Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup red lentils; 0.5 cup chickpeas; 0.25 cup light coconut milk; 0.5 cup non-fat Greek yogurt; 2 tbsp nutritional yeast; 1 cup baby spinach; 0.5 cup vegetable broth; 1 tsp avocado oil; 0.25 medium yellow onion; 1 clove garlic; 0.5 tsp ginger paste; 1 tsp curry powder; 0.25 tsp turmeric; 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

Lentil and Chickpea Coconut Curry

Simmered red lentils and chickpeas in a fragrant coconut broth with wilted spinach, creating a creamy and aromatic bowl of plant-based comfort.

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NUTRITION

Protein

43.9g

Fat

11.0g

Carbs

82.0g

SERVINGS

1 serving

INGREDIENTS

0.33 cup red lentils

0.5 cup chickpeas

0.25 cup light coconut milk

0.5 cup non-fat Greek yogurt

2 tbsp nutritional yeast

1 cup baby spinach

0.5 cup vegetable broth

1 tsp avocado oil

0.25 medium yellow onion

1 clove garlic

0.5 tsp ginger paste

1 tsp curry powder

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat avocado oil in a large pot over medium heat and sauté the diced onion until translucent.
2
Stir in the minced garlic, ginger paste, curry powder, and turmeric, cooking for one minute until fragrant.
3
Add the dry red lentils, rinsed chickpeas, and vegetable broth to the pot, bringing the mixture to a gentle boil.
4
Reduce heat to low, cover, and simmer for 15 to 20 minutes until the lentils are tender and have absorbed most of the liquid.
5
Stir in the light coconut milk and nutritional yeast, then fold in the baby spinach until it is just wilted.
6
Remove from heat and stir in the Greek yogurt for a creamy finish before serving warm.