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; 6 oz firm tofu; 0.5 cup non-fat Greek yogurt; 1 cup cauliflower florets; 1 cup baby spinach; 0.5 cup vegetable broth; 1 tsp avocado oil; 1 tsp curry powder; 0.5 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 inch fresh ginger

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

Savory lentils and tofu simmered in a fragrant curry broth with tender cauliflower and fresh spinach for a vibrant, protein-packed bowl.

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NUTRITION

Protein

50.9g

Fat

14.6g

Carbs

61.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

6 oz firm tofu

0.5 cup non-fat Greek yogurt

1 cup cauliflower florets

1 cup baby spinach

0.5 cup vegetable broth

1 tsp avocado oil

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 inch fresh ginger

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PREPARATION

1
Heat the avocado oil in a large skillet over medium heat.
2
Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3
Stir in the cubed tofu and cauliflower florets, cooking for 5 minutes until the tofu is lightly golden.
4
Sprinkle the curry powder, turmeric, sea salt, and black pepper over the mixture and stir to coat.
5
Pour in the vegetable broth and add the cooked lentils, simmering for 10 minutes until the liquid is mostly absorbed.
6
Fold in the baby spinach and cook for 1-2 minutes until just wilted.
7
Transfer the mixture to a bowl and top with the Greek yogurt before serving.