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

Dive into a velvety red lentil curry enriched with light coconut milk and firm tofu, simmered with aromatic spices, tender tomatoes, and fresh spinach. This plant-powered dish offers a perfect balance of creaminess and warmth, ideal for lunch or dinner that fuels your body and delights your taste buds.

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NUTRITION

468kcal
Protein
35.0g
Fat
11.1g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

150g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1 medium Tomato (123g), diced

1 small Onion (70g), chopped

2 cloves Garlic, minced

1 cup Fresh Spinach (30g)

1 tsp spice mix (Turmeric, Cumin, Ginger, Chili Powder)

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium pot, heat a splash of water over medium heat. Sauté the chopped onion until soft, then add minced garlic and the spice mix, stirring for about 1 minute until fragrant.

  • 3

    Add the red lentils, diced tomato, and 1 cup water to the pot. Bring to a simmer and cook for about 15 minutes, or until the lentils begin to soften.

  • 4

    Fold in the cubed tofu and light coconut milk, stirring gently to combine. Allow the curry to simmer for an additional 5 minutes so the flavors meld together.

  • 5

    Stir in the fresh spinach until just wilted. Season with salt and pepper to taste.

  • 6

    Serve warm, enjoying the creamy texture and aromatic spices that make this curry a comforting and protein-packed meal.

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

Dive into a velvety red lentil curry enriched with light coconut milk and firm tofu, simmered with aromatic spices, tender tomatoes, and fresh spinach. This plant-powered dish offers a perfect balance of creaminess and warmth, ideal for lunch or dinner that fuels your body and delights your taste buds.

NUTRITION

468kcal
Protein
35.0g
Fat
11.1g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

150g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1 medium Tomato (123g), diced

1 small Onion (70g), chopped

2 cloves Garlic, minced

1 cup Fresh Spinach (30g)

1 tsp spice mix (Turmeric, Cumin, Ginger, Chili Powder)

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium pot, heat a splash of water over medium heat. Sauté the chopped onion until soft, then add minced garlic and the spice mix, stirring for about 1 minute until fragrant.

  • 3

    Add the red lentils, diced tomato, and 1 cup water to the pot. Bring to a simmer and cook for about 15 minutes, or until the lentils begin to soften.

  • 4

    Fold in the cubed tofu and light coconut milk, stirring gently to combine. Allow the curry to simmer for an additional 5 minutes so the flavors meld together.

  • 5

    Stir in the fresh spinach until just wilted. Season with salt and pepper to taste.

  • 6

    Serve warm, enjoying the creamy texture and aromatic spices that make this curry a comforting and protein-packed meal.