Name: Lentil and Chickpea Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked brown lentils; 0.5 cup canned chickpeas; 1 cup cauliflower florets; 1 cup fresh baby spinach; 0.5 cup tomato puree; 1 cup non-fat plain Greek yogurt; 1 tsp avocado oil; 0.25 cup diced yellow onion; 1 tsp minced garlic; 1 tsp minced ginger; 1 tsp curry powder; 0.5 tsp ground 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 Vegetable Curry

Hearty lentils and chickpeas simmered in an aromatic tomato-turmeric sauce, finished with a cooling dollop of Greek yogurt for a creamy, protein-packed finish.

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NUTRITION

Protein

44.7g

Fat

8.3g

Carbs

71.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked brown lentils

0.5 cup canned chickpeas

1 cup cauliflower florets

1 cup fresh baby spinach

0.5 cup tomato puree

1 cup non-fat plain Greek yogurt

1 tsp avocado oil

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp minced ginger

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat avocado oil in a large skillet over medium heat.
2
Add onion, garlic, and ginger, sautéing until the onion is translucent and fragrant.
3
Stir in the cauliflower florets, curry powder, and turmeric, coating the vegetables in the spices.
4
Pour in the tomato puree and add the lentils and chickpeas, stirring to combine.
5
Reduce heat to low, cover, and simmer for 10 minutes until the cauliflower is tender.
6
Fold in the baby spinach until just wilted, then season with sea salt and black pepper.
7
Remove from heat and serve in a bowl topped with the Greek yogurt.