Name: Lentil and Vegetable Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup dry Red lentils; 4 oz extra-firm Tofu; 1 tbsp dry Basmati rice; 1 cup fresh Spinach; 1 tbsp Nutritional yeast; 0.5 cup Cauliflower florets; 0.25 tsp Olive oil; 0.25 cup diced Onion; 1 tsp minced Garlic; 1 tsp grated Ginger; 1 tsp Curry powder; 0.25 tsp Turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cups 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

Red lentils and firm tofu simmered in an aromatic turmeric-ginger broth, served over fluffy basmati rice for a vibrant and fragrant plant-based lunch.

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NUTRITION

Protein

39.0g

Fat

12.5g

Carbs

61.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry Red lentils

4 oz extra-firm Tofu

1 tbsp dry Basmati rice

1 cup fresh Spinach

1 tbsp Nutritional yeast

0.5 cup Cauliflower florets

0.25 tsp Olive oil

0.25 cup diced Onion

1 tsp minced Garlic

1 tsp grated Ginger

1 tsp Curry powder

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cups Water

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PREPARATION

1
Rinse the basmati rice and cook in 0.25 cup water until fluffy.
2
Press the tofu to remove excess moisture and cut into 1/2-inch cubes.
3
Heat olive oil in a large pan over medium heat; sauté onion, garlic, and ginger until fragrant.
4
Stir in curry powder, turmeric, and cauliflower, coating the vegetables in the spices.
5
Add dry red lentils and 1.75 cups of water; bring to a boil, then reduce heat and simmer for 15 minutes.
6
Fold in the cubed tofu and nutritional yeast, simmering for another 5 minutes until lentils are soft.
7
Stir in the fresh spinach until just wilted and season with sea salt and black pepper.
8
Serve the hot lentil and tofu curry over the prepared basmati rice.