Name: Creamy Coconut Red Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 120 g Red Lentils; 40 g Chickpeas (canned, drained); 30 g Light Coconut Milk; 40 g Onion; 100 g Tomato; 30 g Baby Spinach; 1 clove Garlic; 1 tsp Fresh Ginger; 0.5 tsp Olive Oil; 1 tsp Curry Powder; 0.5 tsp Ground Cumin; 0.25 tsp Turmeric; 1.5 cup Water

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

A warming, creamy red lentil curry with a hint of coconut, balanced spices, and a medley of fresh vegetables. This dish offers a delightful blend of savory and subtly sweet flavors, perfect for a light yet satisfying meal any time of day.

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NUTRITION

Protein

37g

Fat

7.1g

Carbs

97.0g

SERVINGS

1 serving

INGREDIENTS

120 g Red Lentils

40 g Chickpeas (canned, drained)

30 g Light Coconut Milk

40 g Onion

100 g Tomato

30 g Baby Spinach

1 clove Garlic

1 tsp Fresh Ginger

0.5 tsp Olive Oil

1 tsp Curry Powder

0.5 tsp Ground Cumin

0.25 tsp Turmeric

1.5 cup Water

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PREPARATION

1
Rinse the red lentils thoroughly and drain.
2
In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until soft and fragrant.
3
Stir in the curry powder, ground cumin, and turmeric, allowing the spices to bloom for about 30 seconds.
4
Add the red lentils and water to the saucepan, stirring to combine. Bring the mixture to a gentle simmer.
5
Once simmering, add the diced tomato and chickpeas. Cook for about 15-20 minutes, or until the lentils are tender and the curry has thickened.
6
Stir in the light coconut milk and baby spinach. Adjust salt and pepper to taste. Let the spinach wilt for an additional 2 minutes.
7
Remove from heat, serve warm, and enjoy your creamy and comforting coconut red lentil curry.