Name: Lentil and Vegetable Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup red lentils; 1 cup nonfat Greek yogurt; 1 cup cauliflower florets; 1 cup fresh spinach; 0 tbsp extra virgin olive oil; 0.25 cup yellow onion; 1 tsp fresh ginger; 1 clove garlic; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1.5 cups water

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

Simmered red lentils and cauliflower florets in a fragrant ginger-turmeric broth, topped with a dollop of creamy Greek yogurt for a velvety finish.

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NUTRITION

Protein

51.6g

Fat

1.9g

Carbs

86.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup red lentils

1 cup nonfat Greek yogurt

1 cup cauliflower florets

1 cup fresh spinach

0 tbsp extra virgin olive oil

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups water

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PREPARATION

1
Heat the extra virgin olive oil in a medium pot over medium heat.
2
Add the diced yellow onion, minced garlic, and grated fresh ginger, sautéing for 3-4 minutes until the onion is translucent.
3
Stir in the ground turmeric, cumin, sea salt, and black pepper, cooking for 1 minute to toast the spices and release their oils.
4
Add the dry red lentils, cauliflower florets, and water to the pot and bring the mixture to a gentle boil.
5
Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the lentils are tender and have absorbed most of the liquid.
6
Turn off the heat and stir in the fresh spinach, allowing the residual heat to wilt the leaves.
7
Transfer the curry to a bowl and stir in the nonfat Greek yogurt just before serving to create a high-protein, creamy sauce.