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 comforting bowl of creamy coconut red lentil curry bursting with aromatic spices, tender red lentils, and hearty chickpeas, all perfectly simmered with fresh tomatoes, garlic, ginger, and a handful of spinach. This vibrant dish brings warmth and balance, offering a luscious, satisfying meal that's both nutritious and delicious.

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NUTRITION

548kcal
Protein
32g
Fat
9.7g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (~67g)

1/3 cup Light Coconut Milk (~80ml)

3/4 cup Chickpeas, canned and drained (~120g)

1/2 cup Diced Tomatoes (~120g)

1/4 medium Onion (~40g)

1 clove Garlic (~3g)

1 tsp Fresh Ginger, grated (~2g)

1 cup Spinach (~30g)

1/2 tsp Ground Cumin

1/2 tsp Ground Turmeric

1 cup Water

Salt, Black Pepper & Red Chili Powder to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Finely chop the onion, mince the garlic, and grate the ginger.

  • 3

    In a medium saucepan, heat a small amount of water or a splash of the coconut milk if desired, then sauté the onion, garlic, and ginger until softened and fragrant.

  • 4

    Add the red lentils, diced tomatoes, light coconut milk, water, and spices (cumin, turmeric, salt, black pepper, and red chili powder) to the saucepan. Stir to combine.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

  • 6

    Once the lentils are soft, gently stir in the chickpeas and spinach. Allow the spinach to wilt for another 2-3 minutes.

  • 7

    Taste and adjust seasonings as needed.

  • 8

    Serve warm 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 comforting bowl of creamy coconut red lentil curry bursting with aromatic spices, tender red lentils, and hearty chickpeas, all perfectly simmered with fresh tomatoes, garlic, ginger, and a handful of spinach. This vibrant dish brings warmth and balance, offering a luscious, satisfying meal that's both nutritious and delicious.

NUTRITION

548kcal
Protein
32g
Fat
9.7g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (~67g)

1/3 cup Light Coconut Milk (~80ml)

3/4 cup Chickpeas, canned and drained (~120g)

1/2 cup Diced Tomatoes (~120g)

1/4 medium Onion (~40g)

1 clove Garlic (~3g)

1 tsp Fresh Ginger, grated (~2g)

1 cup Spinach (~30g)

1/2 tsp Ground Cumin

1/2 tsp Ground Turmeric

1 cup Water

Salt, Black Pepper & Red Chili Powder to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Finely chop the onion, mince the garlic, and grate the ginger.

  • 3

    In a medium saucepan, heat a small amount of water or a splash of the coconut milk if desired, then sauté the onion, garlic, and ginger until softened and fragrant.

  • 4

    Add the red lentils, diced tomatoes, light coconut milk, water, and spices (cumin, turmeric, salt, black pepper, and red chili powder) to the saucepan. Stir to combine.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

  • 6

    Once the lentils are soft, gently stir in the chickpeas and spinach. Allow the spinach to wilt for another 2-3 minutes.

  • 7

    Taste and adjust seasonings as needed.

  • 8

    Serve warm and enjoy your creamy coconut red lentil curry.