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

Savor a velvety red lentil curry infused with warm spices, a hint of ginger and garlic, and finished with a luxurious swirl of light coconut milk and a touch of tangy Greek yogurt. This comforting dish offers a balanced blend of hearty red lentils and chickpeas simmered with tomatoes and aromatic vegetable broth, delivering a bright and satisfying meal.

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NUTRITION

598kcal
Protein
35.3g
Fat
8.6g
Carbs
96.9g

SERVINGS

1 serving

INGREDIENTS

80 grams Red Lentils

1/2 cup Canned Chickpeas (125g)

75 ml Light Coconut Milk

40 grams Plain Low-Fat Greek Yogurt

1 small Onion (70g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger

1/2 cup Diced Tomatoes (125g)

1 cup Vegetable Broth

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Finely chop the onion, mince the garlic, and grate the ginger.

  • 3

    In a medium pot, warm a splash of water or a tiny amount of oil over medium heat. Sauté the onion until it softens, then add the garlic and ginger, and cook for another minute until fragrant.

  • 4

    Stir in the curry powder and ground cumin, toasting the spices lightly for about 30 seconds.

  • 5

    Add the red lentils, diced tomatoes, chickpeas, and vegetable broth to the pot. Bring to a simmer.

  • 6

    Reduce the heat and let the curry simmer for about 20 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.

  • 7

    Stir in the light coconut milk and let it heat through, then remove the pot from the heat.

  • 8

    Dollop the Greek yogurt on top and gently swirl it in for a creamy finish. Season with salt and pepper to taste.

  • 9

    Serve hot and enjoy your warming, protein-packed curry.

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

Savor a velvety red lentil curry infused with warm spices, a hint of ginger and garlic, and finished with a luxurious swirl of light coconut milk and a touch of tangy Greek yogurt. This comforting dish offers a balanced blend of hearty red lentils and chickpeas simmered with tomatoes and aromatic vegetable broth, delivering a bright and satisfying meal.

NUTRITION

598kcal
Protein
35.3g
Fat
8.6g
Carbs
96.9g

SERVINGS

1 serving

INGREDIENTS

80 grams Red Lentils

1/2 cup Canned Chickpeas (125g)

75 ml Light Coconut Milk

40 grams Plain Low-Fat Greek Yogurt

1 small Onion (70g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger

1/2 cup Diced Tomatoes (125g)

1 cup Vegetable Broth

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Finely chop the onion, mince the garlic, and grate the ginger.

  • 3

    In a medium pot, warm a splash of water or a tiny amount of oil over medium heat. Sauté the onion until it softens, then add the garlic and ginger, and cook for another minute until fragrant.

  • 4

    Stir in the curry powder and ground cumin, toasting the spices lightly for about 30 seconds.

  • 5

    Add the red lentils, diced tomatoes, chickpeas, and vegetable broth to the pot. Bring to a simmer.

  • 6

    Reduce the heat and let the curry simmer for about 20 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.

  • 7

    Stir in the light coconut milk and let it heat through, then remove the pot from the heat.

  • 8

    Dollop the Greek yogurt on top and gently swirl it in for a creamy finish. Season with salt and pepper to taste.

  • 9

    Serve hot and enjoy your warming, protein-packed curry.