NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked red lentils

0.75 cup Non-fat Greek yogurt

0.25 cup Cooked basmati rice

1 cup Cauliflower florets

2 cups Fresh spinach

2 tbsp Nutritional yeast

1 tsp Olive oil

0.25 cup Diced yellow onion

1 tsp Minced garlic

1 tsp Grated fresh ginger

1 tbsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

  Add the diced yellow onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 3

  Stir in the curry powder, sea salt, and black pepper, toasting the spices for one minute to release their oils.

• 4

  Add the cauliflower florets and two tablespoons of water, then cover the pan to steam for 5 minutes until the cauliflower is tender-crisp.

• 5

  Stir in the cooked red lentils and nutritional yeast, heating through until the mixture is well combined and hot.

• 6

  Remove the skillet from the heat and fold in the fresh spinach until it is just wilted from the residual heat.

• 7

  Place the cooked basmati rice in a bowl, top with the lentil curry, and finish with a generous dollop of non-fat Greek yogurt.