Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

Enjoy a warming bowl of creamy coconut red lentil curry that melds the gentle sweetness of coconut with aromatic spices, tender red lentils, and a burst of fresh tomato and spinach. This comforting dish is perfectly balanced and satisfying for any time of day.

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NUTRITION

598kcal
Protein
36.4g
Fat
13.4g
Carbs
87.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils (from about 1/2 cup dry)

1/2 cup light coconut milk

1/4 cup cooked chickpeas

1 cup spinach

1 medium tomato

1/4 medium onion, sliced

2 cloves garlic

1 teaspoon grated fresh ginger

1 teaspoon coconut oil

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon coriander powder

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside. If using dry lentils, cook them in water until tender, about 15-20 minutes.

  • 2

    Heat the coconut oil in a medium pot over medium heat. Sauté the sliced onion, garlic, and grated ginger until fragrant and softened.

  • 3

    Stir in the cumin, turmeric, and coriander powders, allowing the spices to bloom for about 1 minute.

  • 4

    Add the cooked red lentils and light coconut milk to the pot. Mix in chopped tomato and a splash of water if needed to reach desired consistency.

  • 5

    Bring the mixture to a simmer and let it cook for about 5-7 minutes so the flavors meld together.

  • 6

    Gently fold in the chickpeas and spinach. Allow the spinach to wilt for 2 minutes.

  • 7

    Season with salt and pepper to taste. Taste and adjust spices as needed.

  • 8

    Serve hot and enjoy your creamy coconut red lentil curry.

Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

Enjoy a warming bowl of creamy coconut red lentil curry that melds the gentle sweetness of coconut with aromatic spices, tender red lentils, and a burst of fresh tomato and spinach. This comforting dish is perfectly balanced and satisfying for any time of day.

NUTRITION

598kcal
Protein
36.4g
Fat
13.4g
Carbs
87.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils (from about 1/2 cup dry)

1/2 cup light coconut milk

1/4 cup cooked chickpeas

1 cup spinach

1 medium tomato

1/4 medium onion, sliced

2 cloves garlic

1 teaspoon grated fresh ginger

1 teaspoon coconut oil

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon coriander powder

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside. If using dry lentils, cook them in water until tender, about 15-20 minutes.

  • 2

    Heat the coconut oil in a medium pot over medium heat. Sauté the sliced onion, garlic, and grated ginger until fragrant and softened.

  • 3

    Stir in the cumin, turmeric, and coriander powders, allowing the spices to bloom for about 1 minute.

  • 4

    Add the cooked red lentils and light coconut milk to the pot. Mix in chopped tomato and a splash of water if needed to reach desired consistency.

  • 5

    Bring the mixture to a simmer and let it cook for about 5-7 minutes so the flavors meld together.

  • 6

    Gently fold in the chickpeas and spinach. Allow the spinach to wilt for 2 minutes.

  • 7

    Season with salt and pepper to taste. Taste and adjust spices as needed.

  • 8

    Serve hot and enjoy your creamy coconut red lentil curry.