Name: High-Protein Lentil and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked red lentils; 6 oz Firm tofu; 2 tbsp Nutritional yeast; 0.5 cup Tomato puree; 1 cup Fresh spinach; 1 tsp Coconut oil; 0.5 tsp Ground turmeric; 0.5 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.5 inch Fresh ginger

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

YOUR SOLIN GENERATED RECIPE

High-Protein Lentil and Vegetable Curry

Lentils and tofu simmered in a fragrant tomato-turmeric sauce, creating a velvety texture that satisfies with every bite.

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NUTRITION

Protein

43.7g

Fat

15.2g

Carbs

62.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked red lentils

6 oz Firm tofu

2 tbsp Nutritional yeast

0.5 cup Tomato puree

1 cup Fresh spinach

1 tsp Coconut oil

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 inch Fresh ginger

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PREPARATION

1
Press the firm tofu to remove excess moisture and cut into small cubes.
2
Heat the coconut oil in a large skillet over medium heat and sauté minced garlic and grated ginger until fragrant.
3
Add the tofu cubes to the skillet and cook for 5 minutes until the edges are lightly golden.
4
Stir in the tomato puree, ground turmeric, ground cumin, sea salt, and black pepper.
5
Add the cooked red lentils and nutritional yeast, stirring well to incorporate all the flavors.
6
Fold in the fresh spinach and simmer for 3 minutes until the leaves are wilted and the curry is thick and creamy.