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 red lentils; 4 oz extra firm tofu; 0.5 tbsp full-fat coconut milk; 2 tbsp nutritional yeast; 2 cups fresh baby spinach; 1 tsp curry powder; 0.5 tsp ground turmeric; 1 clove garlic; 1 tsp fresh ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 0 tsp extra virgin olive oil

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 tofu and red lentils simmered in a creamy coconut curry sauce, creating a vibrant and aromatic bowl packed with plant-based protein.

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NUTRITION

Protein

43.6g

Fat

12.8g

Carbs

56.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

4 oz extra firm tofu

0.5 tbsp full-fat coconut milk

2 tbsp nutritional yeast

2 cups fresh baby spinach

1 tsp curry powder

0.5 tsp ground turmeric

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

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PREPARATION

1
Press the extra firm tofu for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
2
In a large skillet, heat the olive oil over medium heat and sauté the tofu cubes until they are golden brown on all sides.
3
Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
4
Stir in the cooked red lentils, curry powder, and turmeric, tossing to coat the lentils and tofu in the spices.
5
Pour in the full-fat coconut milk and stir in the nutritional yeast, allowing the mixture to simmer gently for 3-5 minutes.
6
Fold in the fresh baby spinach and cook until the leaves are wilted and the sauce has thickened into a creamy consistency.
7
Season the curry with sea salt and black pepper before serving hot in a shallow bowl.