Name: Lentil and Chickpea Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp Avocado oil; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Fresh ginger; 1 tsp Curry powder; 0.25 tsp Turmeric; 0.75 cup Cooked brown lentils; 0.5 cup Canned chickpeas; 2 tbsp Full-fat coconut milk; 1 cup Fresh baby spinach; 1 cup Nonfat plain Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

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 fragrant coconut-curry sauce, finished with a swirl of Greek yogurt for a velvety texture.

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NUTRITION

Protein

43.7g

Fat

15.3g

Carbs

63.8g

SERVINGS

1 serving

INGREDIENTS

1 tsp Avocado oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Curry powder

0.25 tsp Turmeric

0.75 cup Cooked brown lentils

0.5 cup Canned chickpeas

2 tbsp Full-fat coconut milk

1 cup Fresh baby spinach

1 cup Nonfat plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Heat avocado oil in a large skillet over medium heat.
2
Sauté the diced yellow onion, minced garlic, and fresh ginger until the onion is translucent and fragrant.
3
Stir in the curry powder and turmeric, toasting the spices for about 30 seconds to release their oils.
4
Add the cooked brown lentils, rinsed chickpeas, and full-fat coconut milk to the skillet, simmering for 5 minutes to meld the flavors.
5
Fold in the fresh baby spinach and cook just until the leaves are wilted.
6
Remove the skillet from the heat and stir in the nonfat plain Greek yogurt, sea salt, and black pepper until the sauce is smooth and creamy.
7
Garnish with fresh cilantro and serve immediately while warm.