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 brown lentils; 1 cup non-fat plain Greek yogurt; 2 cups fresh baby spinach; 1 cup cauliflower florets; 0.5 tbsp extra virgin olive oil; 1 tbsp yellow curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic clove; 1 tbsp fresh ginger; 0.25 cup 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

Aromatic lentils and cauliflower simmered in a fragrant curry sauce, served with a creamy dollop of Greek yogurt for a velvety finish.

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NUTRITION

Protein

45.8g

Fat

9.3g

Carbs

62.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

1 cup non-fat plain Greek yogurt

2 cups fresh baby spinach

1 cup cauliflower florets

0.5 tbsp extra virgin olive oil

1 tbsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic clove

1 tbsp fresh ginger

0.25 cup water

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium heat.
2
Add the minced garlic and grated fresh ginger, sautéing for 1 minute until fragrant.
3
Toss in the cauliflower florets and curry powder, stirring well to coat the vegetables in the spices.
4
Pour in the water and cover the skillet, allowing the cauliflower to steam for 4-5 minutes until tender-crisp.
5
Stir in the cooked brown lentils, sea salt, and black pepper, heating through for 2 minutes.
6
Add the fresh baby spinach to the skillet and stir until the leaves are just wilted.
7
Transfer the mixture to a bowl and top with the plain Greek yogurt, swirling it into the warm curry before serving.