Name: Lentil and Vegetable Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup red lentils; 1 cup cauliflower florets; 1 cup fresh spinach; 0.75 cup non-fat plain Greek yogurt; 1 tsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 0.5 tsp sea salt; 0.25 tsp black pepper; 1.5 cup water

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

Red lentils simmered with aromatic curry spices and cauliflower florets, topped with a creamy dollop of protein-rich Greek yogurt for a velvety finish.

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NUTRITION

Protein

47.3g

Fat

6.8g

Carbs

79.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup red lentils

1 cup cauliflower florets

1 cup fresh spinach

0.75 cup non-fat plain Greek yogurt

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cup water

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PREPARATION

1
Heat the extra virgin olive oil in a medium saucepan over medium heat.
2
Add the diced yellow onion and minced garlic, sautéing for 3 minutes until translucent and fragrant.
3
Stir in the ground turmeric, ground cumin, sea salt, and black pepper, toasting the spices for about 30 seconds to release their oils.
4
Rinse the red lentils under cold water and add them to the pot along with the cauliflower florets and 1.5 cups of water.
5
Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.
6
Simmer for 15 to 20 minutes, or until the lentils are tender and have absorbed most of the liquid.
7
Remove the pot from the heat and stir in the fresh spinach until it is completely wilted from the residual heat.
8
Transfer the curry to a serving bowl and top with the non-fat plain Greek yogurt before serving.