YOUR SOLIN GENERATED RECIPE
Spicy Indian Red Lentil Stew
Simmered red lentils in a fragrant ginger-turmeric broth, finished with silken egg whites for a protein-rich, velvety texture.
INGREDIENTS
0.13 cup Dry red lentils
0.88 cups Egg whites
0.5 cup Vegetable broth
0.13 cup Tomato puree
0.13 cup Yellow onion
0.5 clove Garlic
0.25 tsp Fresh ginger
0.13 tsp Ground turmeric
0.13 tsp Ground cumin
0.13 tsp Ground coriander
0.13 tsp Cayenne pepper
0.13 tsp Sea salt
0.13 tsp Black pepper
0.5 cup Fresh baby spinach
PREPARATION
Heat a non-stick pot over medium heat and sauté the diced onion, minced garlic, and grated ginger with a splash of water until the onion is translucent.
Stir in the turmeric, cumin, coriander, cayenne, sea salt, and black pepper, toasting the spices for 30 seconds until aromatic.
Pour in the vegetable broth, tomato puree, and dry red lentils, stirring to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.
Simmer for 15-20 minutes or until the lentils are tender and have thickened the broth.
Slowly pour the egg whites into the simmering stew while whisking in a circular motion to create delicate, protein-rich ribbons.
Stir in the fresh baby spinach until it is completely wilted and serve the stew hot.