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 brown lentils; 0.5 cup canned chickpeas; 2 tbsp full-fat coconut milk; 0.5 cup non-fat Greek yogurt; 1 cup fresh spinach; 1 tsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp fresh ginger; 1 tsp curry powder; 0.25 tsp turmeric; 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

Simmered lentils and chickpeas in a creamy, aromatic coconut sauce with fresh spinach for a vibrant, protein-packed bowl.

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NUTRITION

Protein

36.8g

Fat

14.8g

Carbs

69.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

0.5 cup canned chickpeas

2 tbsp full-fat coconut milk

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp curry powder

0.25 tsp turmeric

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 translucent.
2
Add the minced garlic and grated ginger, cooking for one minute until fragrant.
3
Stir in the curry powder, turmeric, sea salt, and black pepper to toast the spices.
4
Add the cooked lentils and chickpeas to the skillet, stirring to coat them in the spice mixture.
5
Pour in the coconut milk and a splash of water if needed, then simmer for 5 minutes to meld the flavors.
6
Remove from heat and fold in the fresh spinach until wilted.
7
Stir in the Greek yogurt until the sauce is creamy and serve immediately.