YOUR SOLIN GENERATED RECIPE
Creamy Coconut Red Lentil Dal with Roasted Garlic
Enjoy a comforting bowl of creamy red lentil dal enriched with light coconut milk, tender cubes of firm tofu, and hearty chickpeas, all brought together with the aromatic sweetness of roasted garlic and fresh diced tomatoes. This warming dish is spiced with turmeric, cumin, and a hint of ginger, finished with a handful of fresh spinach for a nutrient boost.
INGREDIENTS
75 grams Red Lentils
100 grams Firm Tofu
50 grams Canned Chickpeas
1/3 cup Light Coconut Milk (~80g)
2 cloves Roasted Garlic
1/2 cup Diced Tomatoes
1 cup Fresh Spinach
1 tsp Fresh Ginger (minced)
1 tsp Ground Cumin
1 tsp Ground Turmeric
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Place unpeeled garlic cloves on a small piece of foil, drizzle lightly with water, and wrap loosely. Roast in the oven for 20 minutes until soft and fragrant.
Rinse the red lentils under cold water and set aside. Drain and cube the firm tofu.
In a pot, heat a splash of water or a teaspoon of coconut milk over medium heat. Sauté the minced ginger briefly to release its aroma.
Add the red lentils, diced tomatoes, roasted garlic (squeezing the softened cloves out of their skins), ground cumin, and turmeric. Stir to combine.
Pour in the light coconut milk and about 1 cup of water. Bring the mixture to a simmer and let it cook for about 15-20 minutes until the lentils are tender.
Gently stir in the cubed tofu and drained chickpeas. Allow them to heat through for 3-5 minutes.
Fold in the fresh spinach and season the dal with salt and pepper to taste.
Serve warm and enjoy this comforting, protein-packed dal perfect for breakfast, lunch, or dinner.