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; 0.5 cup cauliflower florets; 1 cup fresh baby spinach; 0.25 cup non-fat plain Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp turmeric powder; 0.25 tsp cumin powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tbsp fresh cilantro; 2 tbsp 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

Simmered lentils and cauliflower florets seasoned with aromatic spices and finished with a creamy dollop of Greek yogurt for a velvety texture.

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NUTRITION

Protein

26.2g

Fat

5.7g

Carbs

48g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

0.5 cup cauliflower florets

1 cup fresh baby spinach

0.25 cup non-fat plain Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp turmeric powder

0.25 tsp cumin powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh cilantro

2 tbsp water

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PREPARATION

1
Mince the garlic clove and set aside.
2
Heat the extra virgin olive oil in a medium skillet over medium heat.
3
Add the garlic and cauliflower florets to the skillet, sautéing for 4-5 minutes until the cauliflower begins to soften and brown slightly.
4
Stir in the cooked brown lentils, turmeric powder, cumin powder, sea salt, and black pepper until well combined.
5
Add the water to the pan and cover with a lid for 2 minutes to steam the cauliflower until tender.
6
Remove the lid and fold in the fresh baby spinach, stirring until the leaves are just wilted.
7
Transfer the mixture to a serving bowl.
8
Top with a dollop of non-fat plain Greek yogurt and garnish with fresh cilantro before serving.