High-Protein Lentil and Chickpea Vegetable Curry

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

High-Protein Lentil and Chickpea Vegetable Curry

YOUR SOLIN GENERATED RECIPE

High-Protein Lentil and Chickpea Vegetable Curry

Aromatic lentils and chickpeas simmered in a spiced tomato sauce with cubes of firm tofu, finished with a cooling dollop of creamy yogurt.

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NUTRITION

583kcal
Protein
49.7g
Fat
16.5g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup brown lentils, cooked

0.5 cup chickpeas, cooked

6 oz extra firm tofu

0.5 cup non-fat Greek yogurt

1 tsp olive oil

0.5 cup tomato puree

1 cup fresh spinach

0.25 cup yellow onion, diced

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic, minced

0.5 tsp fresh ginger, grated

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PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture, then cut into small 1/2-inch cubes.

  • 2

    Heat the olive oil in a large non-stick skillet over medium heat and sauté the diced onion, minced garlic, and grated ginger until the onion is translucent and fragrant.

  • 3

    Add the curry powder, turmeric, sea salt, and black pepper to the skillet, stirring for 30 seconds to lightly toast the spices.

  • 4

    Pour in the tomato puree, cooked lentils, and chickpeas, stirring well to coat the legumes in the spice mixture.

  • 5

    Gently fold the tofu cubes into the sauce and simmer for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken.

  • 6

    Add the fresh spinach to the pan and stir for 1 minute until the leaves are just wilted.

  • 7

    Transfer the curry to a bowl and top with a generous dollop of non-fat Greek yogurt before serving.

High-Protein Lentil and Chickpea Vegetable Curry

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

High-Protein Lentil and Chickpea Vegetable Curry

YOUR SOLIN GENERATED RECIPE

High-Protein Lentil and Chickpea Vegetable Curry

Aromatic lentils and chickpeas simmered in a spiced tomato sauce with cubes of firm tofu, finished with a cooling dollop of creamy yogurt.

NUTRITION

583kcal
Protein
49.7g
Fat
16.5g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup brown lentils, cooked

0.5 cup chickpeas, cooked

6 oz extra firm tofu

0.5 cup non-fat Greek yogurt

1 tsp olive oil

0.5 cup tomato puree

1 cup fresh spinach

0.25 cup yellow onion, diced

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic, minced

0.5 tsp fresh ginger, grated

PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture, then cut into small 1/2-inch cubes.

  • 2

    Heat the olive oil in a large non-stick skillet over medium heat and sauté the diced onion, minced garlic, and grated ginger until the onion is translucent and fragrant.

  • 3

    Add the curry powder, turmeric, sea salt, and black pepper to the skillet, stirring for 30 seconds to lightly toast the spices.

  • 4

    Pour in the tomato puree, cooked lentils, and chickpeas, stirring well to coat the legumes in the spice mixture.

  • 5

    Gently fold the tofu cubes into the sauce and simmer for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken.

  • 6

    Add the fresh spinach to the pan and stir for 1 minute until the leaves are just wilted.

  • 7

    Transfer the curry to a bowl and top with a generous dollop of non-fat Greek yogurt before serving.