Lentil Vegetable Curry Bowl

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

Lentil Vegetable Curry Bowl

YOUR SOLIN GENERATED RECIPE

Lentil Vegetable Curry Bowl

Red lentils and cauliflower florets simmered in a fragrant ginger-turmeric broth, finished with wilted spinach and a vibrant squeeze of fresh lime.

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NUTRITION

182kcal
Protein
11.7g
Fat
3.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

35g Dry Red Lentils

50g Cauliflower florets

45g Fresh Spinach

45g Diced Tomato

0.5 tsp Avocado Oil

1 tsp Garlic and Ginger paste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water until the water runs clear.

  • 2

    Heat the avocado oil in a small pot over medium heat and sauté the garlic, ginger, and a pinch of turmeric and cumin until fragrant.

  • 3

    Add the rinsed lentils, diced tomatoes, cauliflower florets, and one cup of water to the pot.

  • 4

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for fifteen minutes until the lentils are soft.

  • 5

    Stir in the fresh spinach during the last minute of cooking until it is just wilted.

  • 6

    Season with a pinch of sea salt and serve warm with a vibrant squeeze of fresh lime.

Lentil Vegetable Curry Bowl

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

Lentil Vegetable Curry Bowl

YOUR SOLIN GENERATED RECIPE

Lentil Vegetable Curry Bowl

Red lentils and cauliflower florets simmered in a fragrant ginger-turmeric broth, finished with wilted spinach and a vibrant squeeze of fresh lime.

NUTRITION

182kcal
Protein
11.7g
Fat
3.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

35g Dry Red Lentils

50g Cauliflower florets

45g Fresh Spinach

45g Diced Tomato

0.5 tsp Avocado Oil

1 tsp Garlic and Ginger paste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water until the water runs clear.

  • 2

    Heat the avocado oil in a small pot over medium heat and sauté the garlic, ginger, and a pinch of turmeric and cumin until fragrant.

  • 3

    Add the rinsed lentils, diced tomatoes, cauliflower florets, and one cup of water to the pot.

  • 4

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for fifteen minutes until the lentils are soft.

  • 5

    Stir in the fresh spinach during the last minute of cooking until it is just wilted.

  • 6

    Season with a pinch of sea salt and serve warm with a vibrant squeeze of fresh lime.