Name: Lentil and Chickpea Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked red lentils; 0.5 cup canned chickpeas; 0.25 cup light coconut milk; 1 cup fresh baby spinach; 0.5 cup non-fat plain Greek yogurt; 2 tbsp nutritional yeast; 1 tbsp curry powder; 1 clove garlic; 1 tsp fresh ginger; 0.5 cup low-sodium vegetable broth; 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, finished with a creamy swirl of protein-rich yogurt and vibrant spinach.

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NUTRITION

Protein

46.5g

Fat

Carbs

82.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

0.5 cup canned chickpeas

0.25 cup light coconut milk

1 cup fresh baby spinach

0.5 cup non-fat plain Greek yogurt

2 tbsp nutritional yeast

1 tbsp curry powder

1 clove garlic

1 tsp fresh ginger

0.5 cup low-sodium vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Mince the garlic and finely grate the fresh ginger.
2
In a medium saucepan, combine the vegetable broth, garlic, ginger, curry powder, cooked red lentils, and canned chickpeas.
3
Bring the mixture to a gentle simmer over medium heat and cook for 8 minutes to allow the spices to bloom and the flavors to meld.
4
Stir in the light coconut milk and nutritional yeast, simmering for another 2 minutes until the sauce thickens slightly.
5
Add the fresh baby spinach and stir until the leaves are just wilted and bright green.
6
Season the curry with sea salt and black pepper, then remove the pan from the heat.
7
Transfer the curry to a serving bowl and top with a cool swirl of non-fat plain Greek yogurt before serving.