Paneer Scramble with Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Paneer Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Paneer Scramble with Spinach and Tomatoes

Sautéed paneer and red lentils tossed with fresh spinach and juicy cherry tomatoes, seasoned with warm turmeric and aromatic cumin.

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NUTRITION

356kcal
Protein
25.8g
Fat
17.3g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

80g Paneer

110g Cooked Red Lentils

30g Fresh Spinach

50g Cherry Tomatoes

1/4 tsp Turmeric

1/4 tsp Cumin Seeds

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly toast the cumin seeds and turmeric until fragrant.

  • 2

    Add the halved cherry tomatoes to the pan and cook for two minutes until they begin to soften.

  • 3

    Crumble the paneer into the skillet and add the pre-cooked red lentils, stirring to combine and heat through.

  • 4

    Fold in the fresh spinach leaves and cook just until they are wilted and vibrant green.

  • 5

    Season with a pinch of sea salt and serve immediately while the paneer is warm and soft.

Paneer Scramble with Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Paneer Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Paneer Scramble with Spinach and Tomatoes

Sautéed paneer and red lentils tossed with fresh spinach and juicy cherry tomatoes, seasoned with warm turmeric and aromatic cumin.

NUTRITION

356kcal
Protein
25.8g
Fat
17.3g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

80g Paneer

110g Cooked Red Lentils

30g Fresh Spinach

50g Cherry Tomatoes

1/4 tsp Turmeric

1/4 tsp Cumin Seeds

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly toast the cumin seeds and turmeric until fragrant.

  • 2

    Add the halved cherry tomatoes to the pan and cook for two minutes until they begin to soften.

  • 3

    Crumble the paneer into the skillet and add the pre-cooked red lentils, stirring to combine and heat through.

  • 4

    Fold in the fresh spinach leaves and cook just until they are wilted and vibrant green.

  • 5

    Season with a pinch of sea salt and serve immediately while the paneer is warm and soft.