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 chickpeas; 0.25 cup light coconut milk; 0.75 cup non-fat Greek yogurt; 1 cup fresh spinach; 0.25 cup diced yellow onion; 1 tsp olive oil; 1 tsp minced garlic; 1 tsp minced ginger; 1 tsp curry powder; 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

Red lentils and chickpeas simmered in a creamy coconut broth infused with aromatic spices for a velvety and satisfying meal.

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NUTRITION

Protein

44.2g

Fat

11g

Carbs

78.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

0.5 cup chickpeas

0.25 cup light coconut milk

0.75 cup non-fat Greek yogurt

1 cup fresh spinach

0.25 cup diced yellow onion

1 tsp olive oil

1 tsp minced garlic

1 tsp minced ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the olive oil in a large skillet over medium heat and sauté the diced onion until it becomes soft and translucent.
2
Add the minced garlic, minced ginger, and curry powder to the skillet, stirring constantly for one minute until the spices are fragrant.
3
Stir in the cooked red lentils, chickpeas, and light coconut milk, bringing the mixture to a gentle simmer.
4
Allow the curry to cook for 5 to 7 minutes so the flavors can meld and the sauce reaches a thick consistency.
5
Add the fresh spinach to the pan and stir until the leaves are completely wilted.
6
Season the mixture with sea salt and black pepper to enhance the savory notes.
7
Remove the skillet from the heat and fold in the non-fat Greek yogurt to create a rich and creamy finish before serving.