Red Lentil Curry with Spinach

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

Red Lentil Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Red Lentil Curry with Spinach

Simmered red lentils and wilted spinach infused with aromatic turmeric and ginger, topped with a creamy dollop of Greek yogurt for a velvety finish.

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NUTRITION

374kcal
Protein
34.8g
Fat
2.7g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup dry red lentils

0.25 tsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

1 tsp ground turmeric

1 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 cups water

2 cups baby spinach

0.25 cup non-fat plain Greek yogurt

1 tbsp nutritional yeast

1 tbsp lemon juice

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PREPARATION

  • 1

    Rinse the red lentils thoroughly in a fine-mesh strainer until the water runs clear.

  • 2

    Heat the olive oil in a medium pot over medium heat and sauté the diced onion, minced garlic, and grated ginger until soft and fragrant.

  • 3

    Add the ground turmeric, cumin, sea salt, and black pepper to the pot, stirring for 30 seconds to toast the spices.

  • 4

    Pour in the rinsed lentils and water, then bring the mixture to a boil.

  • 5

    Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the lentils are tender and the liquid is mostly absorbed.

  • 6

    Stir in the nutritional yeast and fresh baby spinach, allowing the heat from the lentils to wilt the greens completely.

  • 7

    Remove from the heat and stir in the fresh lemon juice to brighten the flavor profile.

  • 8

    Transfer the curry to a bowl and serve with a generous dollop of Greek yogurt on top.

Red Lentil Curry with Spinach

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

Red Lentil Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Red Lentil Curry with Spinach

Simmered red lentils and wilted spinach infused with aromatic turmeric and ginger, topped with a creamy dollop of Greek yogurt for a velvety finish.

NUTRITION

374kcal
Protein
34.8g
Fat
2.7g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup dry red lentils

0.25 tsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

1 tsp ground turmeric

1 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 cups water

2 cups baby spinach

0.25 cup non-fat plain Greek yogurt

1 tbsp nutritional yeast

1 tbsp lemon juice

PREPARATION

  • 1

    Rinse the red lentils thoroughly in a fine-mesh strainer until the water runs clear.

  • 2

    Heat the olive oil in a medium pot over medium heat and sauté the diced onion, minced garlic, and grated ginger until soft and fragrant.

  • 3

    Add the ground turmeric, cumin, sea salt, and black pepper to the pot, stirring for 30 seconds to toast the spices.

  • 4

    Pour in the rinsed lentils and water, then bring the mixture to a boil.

  • 5

    Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the lentils are tender and the liquid is mostly absorbed.

  • 6

    Stir in the nutritional yeast and fresh baby spinach, allowing the heat from the lentils to wilt the greens completely.

  • 7

    Remove from the heat and stir in the fresh lemon juice to brighten the flavor profile.

  • 8

    Transfer the curry to a bowl and serve with a generous dollop of Greek yogurt on top.