Name: Lentil and Vegetable Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 tbsp extra virgin olive oil; 1 cup cauliflower florets; 1 tbsp red curry paste; 1 tsp turmeric powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup cooked brown lentils; 0.25 cup water; 2 cup baby spinach; 0.5 cup plain non-fat Greek yogurt; 1.5 tbsp hemp hearts

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

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Curry Bowl

Sautéed cauliflower and spinach simmered in a fragrant curry sauce with protein-packed lentils, topped with a dollop of creamy Greek yogurt and nutty hemp seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.6g

Fat

16.6g

Carbs

57.1g

SERVINGS

1 serving

INGREDIENTS

0.5 tbsp extra virgin olive oil

1 cup cauliflower florets

1 tbsp red curry paste

1 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cooked brown lentils

0.25 cup water

2 cup baby spinach

0.5 cup plain non-fat Greek yogurt

1.5 tbsp hemp hearts

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
2
Add the cauliflower florets and sauté for 5-7 minutes until they are tender-crisp and develop golden edges.
3
Stir in the red curry paste, turmeric powder, sea salt, and black pepper, cooking for 1 minute to toast the spices and release their aroma.
4
Pour in the cooked brown lentils and water, stirring well to coat the lentils in the curry mixture and heating until the liquid is mostly absorbed.
5
Add the baby spinach to the skillet and toss gently for 1-2 minutes until the leaves are just wilted and bright green.
6
Divide the mixture into bowls and finish each with a generous dollop of plain non-fat Greek yogurt and a sprinkle of nutty hemp hearts.