Name: Lentil and Vegetable Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup dry red lentils; 0.33 cup shelled edamame; 2 tbsp nutritional yeast; 1 cup fresh spinach; 0.25 cup light coconut milk; 1 tsp avocado oil; 0.25 medium yellow onion; 1 tsp curry powder; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup water

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 Bowl

Red lentils and shelled edamame simmered in a fragrant coconut-turmeric broth with wilted spinach for a creamy and protein-packed finish.

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NUTRITION

Protein

36.2g

Fat

12.5g

Carbs

75.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup dry red lentils

0.33 cup shelled edamame

2 tbsp nutritional yeast

1 cup fresh spinach

0.25 cup light coconut milk

1 tsp avocado oil

0.25 medium yellow onion

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup water

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PREPARATION

1
Heat avocado oil in a medium pot over medium heat and sauté diced onion until translucent.
2
Stir in curry powder and ground turmeric, toasting the spices for 30 seconds until fragrant.
3
Add dry red lentils and water, bring to a boil, then reduce heat and simmer for 15 minutes.
4
Fold in the shelled edamame and light coconut milk, cooking for another 5 minutes until lentils are tender.
5
Stir in nutritional yeast and fresh spinach until the leaves are just wilted.
6
Season with sea salt and black pepper before serving in a warm bowl.