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

A warming and vibrant curry featuring red lentils simmered in a creamy light coconut sauce with chickpeas, tomatoes, and fragrant spices. This hearty dish balances rich flavor with a smooth texture, perfect for a satisfying meal any time of day.

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NUTRITION

609kcal
Protein
35.0g
Fat
10.7g
Carbs
95.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (≈100g)

1/3 cup canned Chickpeas (≈80g)

1/3 cup Light Coconut Milk (≈80g)

1/2 cup Diced Tomatoes (≈120g)

1/4 cup diced Yellow Onion (≈40g)

2 cloves minced Garlic (≈6g)

1 cup Fresh Spinach (≈30g)

1/2 tsp Olive Oil (≈2.5g)

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

1/2 tsp Red Chili Powder

A pinch of Salt

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent.

  • 3

    Add the minced garlic and stir for about 30 seconds until fragrant.

  • 4

    Stir in the turmeric, cumin, coriander, and red chili powder, allowing the spices to bloom for about 1 minute.

  • 5

    Add the rinsed lentils, diced tomatoes, chickpeas, and coconut milk to the saucepan. Mix well.

  • 6

    Bring the mixture to a simmer and reduce the heat to low. Cover and let it cook for about 20 minutes or until the lentils are soft and have absorbed most of the liquid. Stir occasionally to prevent sticking.

  • 7

    Once the lentils are tender, fold in the fresh spinach and let it wilt into the curry for 2-3 minutes.

  • 8

    Season with a pinch of salt, adjust spices if needed, and serve hot.

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

A warming and vibrant curry featuring red lentils simmered in a creamy light coconut sauce with chickpeas, tomatoes, and fragrant spices. This hearty dish balances rich flavor with a smooth texture, perfect for a satisfying meal any time of day.

NUTRITION

609kcal
Protein
35.0g
Fat
10.7g
Carbs
95.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (≈100g)

1/3 cup canned Chickpeas (≈80g)

1/3 cup Light Coconut Milk (≈80g)

1/2 cup Diced Tomatoes (≈120g)

1/4 cup diced Yellow Onion (≈40g)

2 cloves minced Garlic (≈6g)

1 cup Fresh Spinach (≈30g)

1/2 tsp Olive Oil (≈2.5g)

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

1/2 tsp Red Chili Powder

A pinch of Salt

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent.

  • 3

    Add the minced garlic and stir for about 30 seconds until fragrant.

  • 4

    Stir in the turmeric, cumin, coriander, and red chili powder, allowing the spices to bloom for about 1 minute.

  • 5

    Add the rinsed lentils, diced tomatoes, chickpeas, and coconut milk to the saucepan. Mix well.

  • 6

    Bring the mixture to a simmer and reduce the heat to low. Cover and let it cook for about 20 minutes or until the lentils are soft and have absorbed most of the liquid. Stir occasionally to prevent sticking.

  • 7

    Once the lentils are tender, fold in the fresh spinach and let it wilt into the curry for 2-3 minutes.

  • 8

    Season with a pinch of salt, adjust spices if needed, and serve hot.