YOUR SOLIN GENERATED RECIPE
High-Protein Red Lentil and Spinach Curry with Basmati Rice
Simmered red lentils and spinach seasoned with aromatic spices, served over fluffy basmati rice with a cool, creamy dollop of Greek yogurt.
INGREDIENTS
0.33 cup dry red lentils
0.13 cup dry basmati rice
0.75 cup non-fat Greek yogurt
2 cups fresh spinach
0 tsp olive oil
0.25 cup diced yellow onion
1 tsp minced garlic
1 tsp minced ginger
1 tsp curry powder
0.25 tsp sea salt
0.25 tsp black pepper
1.75 cups water
PREPARATION
Rinse the basmati rice under cold water and place in a small pot with 0.5 cups of the water; bring to a boil, then cover and simmer on low for 12-15 minutes until fluffy.
In a medium saucepan, heat the olive oil over medium heat and sauté the diced onion, minced garlic, and minced ginger for 3-4 minutes until softened and fragrant.
Stir in the curry powder, sea salt, and black pepper, toasting the spices in the oil for 30 seconds.
Add the dry red lentils and the remaining 1.25 cups of water to the saucepan; bring to a boil, then reduce heat and simmer for 15 minutes until lentils are tender.
Fold the fresh spinach into the lentil mixture and cook for 1-2 minutes until the leaves are completely wilted.
Divide the cooked basmati rice into bowls and top with the warm lentil and spinach curry.
Finish each serving with a generous dollop of non-fat Greek yogurt to add a creamy texture and a significant protein boost.