Creamy Coconut Red Lentil Dal with Turmeric

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

Creamy Coconut Red Lentil Dal with Turmeric

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Turmeric

Enjoy a warm, aromatic bowl of creamy red lentil dal enriched with light coconut milk, tender tofu, and a vibrant blend of turmeric, cumin, garlic, and ginger. This comforting dish offers a beautiful balance of spices, a silky texture, and a hint of tang from diced tomatoes, making it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

1,071kcal
Protein
75.5g
Fat
27.6g
Carbs
137.7g

SERVINGS

1 serving

INGREDIENTS

150g Red Lentils

350g Extra-Firm Tofu

160ml Light Coconut Milk

1 medium Onion (110g)

3 cloves Garlic (9g)

1 inch Ginger (15g)

1 can Diced Tomatoes (411g)

1 tsp Turmeric Powder

1 tsp Cumin Powder

Salt and Pepper to taste

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

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

  • 2

    Press the extra-firm tofu to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Dice the onion, mince the garlic, and grate or finely chop the ginger.

  • 4

    In a large saucepan, heat a small amount of water or a splash of light oil over medium heat. Sauté the onion until translucent.

  • 5

    Add the garlic and ginger to the pan and cook for another minute until fragrant.

  • 6

    Stir in the turmeric and cumin powders, allowing the spices to bloom for about 30 seconds.

  • 7

    Add the diced tomatoes (with their juices) and the rinsed red lentils to the pan. Pour in the light coconut milk and add water as needed to cover the lentils by about an inch.

  • 8

    Bring the mixture to a gentle simmer and cook for about 20 minutes, or until the lentils are tender and starting to break down.

  • 9

    Gently fold in the tofu cubes and let the dal simmer for an additional 5 minutes. Season with salt and pepper to taste.

  • 10

    Ladle the dal into bowls and garnish with fresh cilantro before serving. Enjoy warm!

Creamy Coconut Red Lentil Dal with Turmeric

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

Creamy Coconut Red Lentil Dal with Turmeric

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Turmeric

Enjoy a warm, aromatic bowl of creamy red lentil dal enriched with light coconut milk, tender tofu, and a vibrant blend of turmeric, cumin, garlic, and ginger. This comforting dish offers a beautiful balance of spices, a silky texture, and a hint of tang from diced tomatoes, making it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

1,071kcal
Protein
75.5g
Fat
27.6g
Carbs
137.7g

SERVINGS

1 serving

INGREDIENTS

150g Red Lentils

350g Extra-Firm Tofu

160ml Light Coconut Milk

1 medium Onion (110g)

3 cloves Garlic (9g)

1 inch Ginger (15g)

1 can Diced Tomatoes (411g)

1 tsp Turmeric Powder

1 tsp Cumin Powder

Salt and Pepper to taste

2 tbsp Fresh Cilantro

PREPARATION

  • 1

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

  • 2

    Press the extra-firm tofu to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Dice the onion, mince the garlic, and grate or finely chop the ginger.

  • 4

    In a large saucepan, heat a small amount of water or a splash of light oil over medium heat. Sauté the onion until translucent.

  • 5

    Add the garlic and ginger to the pan and cook for another minute until fragrant.

  • 6

    Stir in the turmeric and cumin powders, allowing the spices to bloom for about 30 seconds.

  • 7

    Add the diced tomatoes (with their juices) and the rinsed red lentils to the pan. Pour in the light coconut milk and add water as needed to cover the lentils by about an inch.

  • 8

    Bring the mixture to a gentle simmer and cook for about 20 minutes, or until the lentils are tender and starting to break down.

  • 9

    Gently fold in the tofu cubes and let the dal simmer for an additional 5 minutes. Season with salt and pepper to taste.

  • 10

    Ladle the dal into bowls and garnish with fresh cilantro before serving. Enjoy warm!