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 red lentil curry infused with aromatic spices, a touch of coconut milk, and the hearty addition of chickpeas. This vibrant dish offers layers of flavor from sautéed onions, garlic, and ginger, balanced by fresh spinach and diced tomatoes, making it a wholesome meal that warms you from the inside out.

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NUTRITION

587kcal
Protein
33.6g
Fat
12.2g
Carbs
89.7g

SERVINGS

1 serving

INGREDIENTS

100g dry red lentils

50g cooked chickpeas

1/3 cup unsweetened coconut milk (~80g)

100g diced tomatoes

50g fresh spinach

50g yellow onion

3g minced garlic

5g grated ginger

1 tsp olive oil

1 tsp curry powder

1/2 tsp turmeric powder

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Heat olive oil in a large pan over medium heat. Add the chopped yellow onion, minced garlic, and grated ginger. Sauté until the onion becomes soft and translucent.

  • 3

    Stir in the curry powder and turmeric powder, allowing the spices to bloom for about a minute.

  • 4

    Add the red lentils and diced tomatoes to the pan, then pour in the coconut milk. Mix well.

  • 5

    Introduce the cooked chickpeas to the mixture and season with salt and pepper.

  • 6

    Add a splash of water if necessary and bring the mixture to a gentle simmer. Cover and let it cook for about 20 minutes, stirring occasionally, until the lentils are tender.

  • 7

    When the lentils are nearly cooked, fold in the fresh spinach and let it wilt into the curry.

  • 8

    Taste and adjust seasoning as needed, then serve warm.

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 red lentil curry infused with aromatic spices, a touch of coconut milk, and the hearty addition of chickpeas. This vibrant dish offers layers of flavor from sautéed onions, garlic, and ginger, balanced by fresh spinach and diced tomatoes, making it a wholesome meal that warms you from the inside out.

NUTRITION

587kcal
Protein
33.6g
Fat
12.2g
Carbs
89.7g

SERVINGS

1 serving

INGREDIENTS

100g dry red lentils

50g cooked chickpeas

1/3 cup unsweetened coconut milk (~80g)

100g diced tomatoes

50g fresh spinach

50g yellow onion

3g minced garlic

5g grated ginger

1 tsp olive oil

1 tsp curry powder

1/2 tsp turmeric powder

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Heat olive oil in a large pan over medium heat. Add the chopped yellow onion, minced garlic, and grated ginger. Sauté until the onion becomes soft and translucent.

  • 3

    Stir in the curry powder and turmeric powder, allowing the spices to bloom for about a minute.

  • 4

    Add the red lentils and diced tomatoes to the pan, then pour in the coconut milk. Mix well.

  • 5

    Introduce the cooked chickpeas to the mixture and season with salt and pepper.

  • 6

    Add a splash of water if necessary and bring the mixture to a gentle simmer. Cover and let it cook for about 20 minutes, stirring occasionally, until the lentils are tender.

  • 7

    When the lentils are nearly cooked, fold in the fresh spinach and let it wilt into the curry.

  • 8

    Taste and adjust seasoning as needed, then serve warm.