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 comforting bowl of creamy coconut red lentil curry packed with protein and flavor. This vibrant dish blends red lentils, chickpeas, and tofu in a fragrant, spice-infused coconut tomato broth, creating a balanced meal that is both nutritious and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

578kcal
Protein
34.0g
Fat
15.4g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (65g)

1/2 cup Canned Chickpeas (82g)

100g Extra Firm Tofu

1/4 cup Light Coconut Milk (60ml)

1/2 cup Diced Tomatoes (120g)

1/4 medium Onion (30g)

1 clove Garlic (3g)

1 teaspoon Fresh Ginger, grated (2g)

1 teaspoon Coconut Oil (4.5g)

1 teaspoon Turmeric

1 teaspoon Cumin

1 teaspoon Coriander

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat the coconut oil in a medium saucepan over medium heat. Sauté the chopped onion until softened, then add minced garlic and grated ginger, stirring for 1 minute.

  • 3

    Stir in turmeric, cumin, and coriander, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, diced tomatoes, and light coconut milk to the pan. Mix well.

  • 5

    Pour in 1 cup of water and bring the mixture to a gentle simmer. Cover and let cook for about 15-18 minutes, or until lentils are soft and have absorbed most of the liquid.

  • 6

    While the curry simmers, cube the tofu and rinse the chickpeas if needed.

  • 7

    When lentils are tender, gently stir in the chickpeas and tofu. Cook for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

  • 8

    Serve the curry hot, garnished with extra fresh herbs if desired.

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 comforting bowl of creamy coconut red lentil curry packed with protein and flavor. This vibrant dish blends red lentils, chickpeas, and tofu in a fragrant, spice-infused coconut tomato broth, creating a balanced meal that is both nutritious and satisfying.

NUTRITION

578kcal
Protein
34.0g
Fat
15.4g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (65g)

1/2 cup Canned Chickpeas (82g)

100g Extra Firm Tofu

1/4 cup Light Coconut Milk (60ml)

1/2 cup Diced Tomatoes (120g)

1/4 medium Onion (30g)

1 clove Garlic (3g)

1 teaspoon Fresh Ginger, grated (2g)

1 teaspoon Coconut Oil (4.5g)

1 teaspoon Turmeric

1 teaspoon Cumin

1 teaspoon Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat the coconut oil in a medium saucepan over medium heat. Sauté the chopped onion until softened, then add minced garlic and grated ginger, stirring for 1 minute.

  • 3

    Stir in turmeric, cumin, and coriander, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, diced tomatoes, and light coconut milk to the pan. Mix well.

  • 5

    Pour in 1 cup of water and bring the mixture to a gentle simmer. Cover and let cook for about 15-18 minutes, or until lentils are soft and have absorbed most of the liquid.

  • 6

    While the curry simmers, cube the tofu and rinse the chickpeas if needed.

  • 7

    When lentils are tender, gently stir in the chickpeas and tofu. Cook for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

  • 8

    Serve the curry hot, garnished with extra fresh herbs if desired.