YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Curry with Basmati Rice
Red lentils and garden vegetables simmered in an aromatic spice blend, served over fluffy basmati rice with a creamy, protein-rich yogurt dollop.
INGREDIENTS
0.5 cup dry red lentils
0.5 cup nonfat Greek yogurt
1 tbsp nutritional yeast
0.25 cup frozen peas
1 cup fresh spinach
0.25 cup diced onion
1 clove garlic
0.5 tsp grated ginger
0.5 cup tomato puree
0.25 tsp coconut oil
0.2 cup cooked basmati rice
0.5 tsp turmeric powder
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp sea salt
0.25 tsp black pepper
1 cup water
PREPARATION
Heat the coconut oil in a medium pot over medium heat and sauté the diced onion until translucent.
Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Stir in the turmeric, cumin, coriander, salt, and pepper to toast the spices briefly.
Add the dry red lentils, tomato puree, and water, then bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and the liquid is mostly absorbed.
Stir in the frozen peas, fresh spinach, and nutritional yeast, cooking for 2 minutes until the spinach is wilted.
Serve the curry over the warm basmati rice and top with a generous dollop of nonfat Greek yogurt.