NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry red lentils

1 cup cauliflower florets

1 cup fresh baby spinach

0.75 cup non-fat Greek yogurt

1.5 cup water

1 tsp avocado oil

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp minced ginger

1 tbsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the red lentils under cold water in a fine-mesh sieve until the water runs clear.

• 2

  Heat the avocado oil in a medium pot over medium heat, then add the diced onion, garlic, and ginger, sautéing until the onion is translucent and fragrant.

• 3

  Stir in the curry powder, sea salt, and black pepper, toasting the spices for about 30 seconds to fully develop their flavor.

• 4

  Add the rinsed lentils, cauliflower florets, and water to the pot, then bring the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover the pot with a lid, and simmer for 15 to 20 minutes until the lentils are tender and the cauliflower is soft.

• 6

  Remove the lid and fold in the fresh baby spinach, stirring for 1 minute until the leaves are just wilted.

• 7

  Ladle the curry into a bowl and finish with a large dollop of non-fat Greek yogurt for a boost of protein and creamy texture.