Name: Lentil and vegetable curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup red lentils; 1/3 cup nutritional yeast; 7 oz cauliflower, cut into small florets; 1.5 oz spinach; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tsp canola oil; 1 tbsp tomato paste; 1 1/2 tsp curry powder; 1/2 tsp salt; 1 1/4 cups water; 1 1/2 tsp lemon juice

Nutrition

Per serving

474 calories

Protein: 35g; 29% of calories
Carbs: 72g; 59% of calories
Fat: 7g; 12% of calories

Instructions

Prep 10 min · Cook 25 min

Heat the oil in a small pot over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
Stir in the tomato paste, red lentils, half the salt, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
Add the cauliflower florets to the pot. Cover and continue to simmer for 10 minutes until the lentils are soft and the cauliflower is tender.
Stir in the spinach and nutritional yeast until the spinach is wilted and the sauce is thick. Remove from the heat and stir in the lemon juice and the rest of the salt.

Nutrition

Ingredients

Instructions

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