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 firm tofu; 0.5 cup non-fat Greek yogurt; 1 cup fresh spinach; 0.5 cup cauliflower florets; 1 tbsp hemp hearts; 1 tsp olive oil; 1 tsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup vegetable broth

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 fragrant turmeric-spiced sauce, served with steamed cauliflower and a dollop of creamy Greek yogurt.

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NUTRITION

Protein

47.8g

Fat

16.6g

Carbs

55.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

4 oz firm tofu

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 cup cauliflower florets

1 tbsp hemp hearts

1 tsp olive oil

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup vegetable broth

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PREPARATION

1
Heat the olive oil in a large skillet over medium heat.
2
Add the cubed firm tofu and sauté until the edges are golden and slightly crisp.
3
Toss in the cauliflower florets and curry powder, stirring for 2 minutes until the spices are aromatic.
4
Pour in the vegetable broth and cooked red lentils, simmering for 3-5 minutes until the liquid is mostly absorbed.
5
Stir in the fresh spinach until just wilted, then season the mixture with sea salt and black pepper.
6
Transfer the curry to a bowl and top with a dollop of Greek yogurt and a sprinkle of hemp hearts before serving.