YOUR SOLIN GENERATED RECIPE
High-Protein Red Lentil and Chickpea Curry
Hearty lentils and chickpeas simmered in a fragrant tomato-turmeric sauce, finished with a dollop of creamy Greek yogurt for a velvety texture.
INGREDIENTS
0.75 cup cooked red lentils
0.25 cup cooked chickpeas
0.75 cup non-fat Greek yogurt
1 cup fresh spinach
0.5 cup tomato puree
0.5 tsp extra virgin olive oil
2 tbsp nutritional yeast
0.25 cup diced yellow onion
1 clove minced garlic
0.5 tsp minced ginger
1 tsp curry powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced yellow onion, minced garlic, and minced ginger, sautéing until the mixture is fragrant and the onions are translucent.
Stir in the curry powder, sea salt, and black pepper, toasting the spices for about 30 seconds to release their oils.
Pour in the tomato puree, cooked red lentils, chickpeas, and water, stirring well to combine.
Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld together.
Fold in the fresh spinach and cook just until the leaves are completely wilted into the sauce.
Remove the skillet from the heat and stir in the nutritional yeast and non-fat Greek yogurt until the curry is smooth and creamy.