Name: Lentil and Vegetable Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked brown lentils; 1 cup non-fat Greek yogurt; 2 cups fresh baby spinach; 1 cup cauliflower florets; 0.5 tbsp extra virgin olive oil; 1 tsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 tsp fresh ginger

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

Hearty lentils and cauliflower florets simmered in aromatic spices and served over wilted spinach with a cooling, creamy dollop of Greek yogurt.

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NUTRITION

Protein

45.3g

Fat

8.5g

Carbs

60.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

1 cup non-fat Greek yogurt

2 cups fresh baby spinach

1 cup cauliflower florets

0.5 tbsp extra virgin olive oil

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium heat.
2
Add the minced garlic and grated fresh ginger to the pan, sautéing for about 1 minute until fragrant.
3
Toss in the cauliflower florets and sprinkle with curry powder, stirring well to ensure the vegetables are evenly coated.
4
Add 2 tablespoons of water to the skillet, cover with a lid, and steam for 5 minutes until the cauliflower is tender-crisp.
5
Remove the lid and stir in the cooked brown lentils and fresh baby spinach.
6
Continue to cook for 2 to 3 minutes until the spinach is fully wilted and the lentils are heated through.
7
Season the mixture with sea salt and black pepper.
8
Transfer the lentil and vegetable mixture to a bowl and top with the non-fat Greek yogurt to serve.