Name: Hearty Lentil and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Firm tofu; 0.33 cup Dry red lentils; 1 cup Cauliflower florets; 1 cup Fresh spinach; 0.5 cup Tomato puree; 0.25 tsp Coconut oil; 1 tsp Ground turmeric; 1 tsp Ground cumin; 1 tsp Fresh ginger; 2 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1.25 cup Water

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

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Curry

Lentils and tofu simmered in a fragrant tomato-turmeric broth with tender cauliflower and fresh spinach for a creamy and vibrant meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.3g

Fat

17.1g

Carbs

68.5g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

0.33 cup Dry red lentils

1 cup Cauliflower florets

1 cup Fresh spinach

0.5 cup Tomato puree

0.25 tsp Coconut oil

1 tsp Ground turmeric

1 tsp Ground cumin

1 tsp Fresh ginger

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1.25 cup Water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press tofu to remove excess moisture, then cut into 1/2-inch cubes.
2
Heat coconut oil in a large pot over medium heat and sauté minced garlic and ginger until fragrant.
3
Stir in turmeric, cumin, salt, and pepper to toast the spices for 30 seconds.
4
Add dry red lentils, tomato puree, and water to the pot, bringing the mixture to a gentle boil.
5
Reduce heat to low, cover, and simmer for 10 minutes until lentils begin to soften.
6
Add cauliflower florets and cubed tofu, then continue simmering for another 8-10 minutes until cauliflower is tender.
7
Stir in fresh spinach until just wilted and the curry reaches a thick, stew-like consistency.