Name: Lentil and Chickpea Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup dry red lentils; 0.5 cup canned chickpeas; 1 cup cauliflower florets; 1 cup fresh spinach; 0.5 cup tomato puree; 1 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 1 clove garlic; 1 tsp fresh ginger; 1 tsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Vegetable Curry

Simmered red lentils and chickpeas in a fragrant tomato-turmeric sauce, finished with a cooling dollop of Greek yogurt for a creamy and satisfying finish.

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NUTRITION

Protein

45.6g

Fat

7.7g

Carbs

75.1g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry red lentils

0.5 cup canned chickpeas

1 cup cauliflower florets

1 cup fresh spinach

0.5 cup tomato puree

1 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

1 tsp fresh ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the extra virgin olive oil in a medium pot over medium heat.
2
Add the minced garlic and grated fresh ginger, sautéing for 1 minute until fragrant.
3
Stir in the curry powder, sea salt, and black pepper to toast the spices for 30 seconds.
4
Add the dry red lentils, rinsed chickpeas, cauliflower florets, and tomato puree to the pot.
5
Pour in 1.5 cups of water and bring the mixture to a gentle boil.
6
Reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and the sauce has thickened.
7
Stir in the fresh spinach until just wilted.
8
Remove the pot from the heat and stir in the non-fat Greek yogurt until the curry is creamy and well combined before serving.