Creamy Coconut Red Lentil Dal with Aromatic Spices

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Red Lentil Dal with Aromatic Spices

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Aromatic Spices

Savor the comforting embrace of this creamy red lentil dal, enriched with light coconut milk and tender chickpeas, layered with the deep aromas of ginger, garlic, and a blend of warm spices. Every spoonful is a harmonious balance of earthiness and tropical notes, garnished with bright spinach and a touch of fresh tomatoes, perfect for a nourishing meal any time of day.

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NUTRITION

581kcal
Protein
35.4g
Fat
8.2g
Carbs
96.6g

SERVINGS

1 serving

INGREDIENTS

½ cup dry red lentils (~100g)

¼ cup light coconut milk (~60g)

⅓ cup cooked chickpeas (~82g)

1 small onion

2 cloves garlic

1 tsp grated fresh ginger

½ cup diced tomatoes

1 cup fresh spinach

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp red chili powder

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium pot, heat a splash of water or a small amount of oil if preferred. Sauté the finely chopped onion, minced garlic, and grated ginger until the onion softens and becomes translucent.

  • 3

    Add the turmeric, cumin, coriander, and red chili powder to the pot and stir for about 30 seconds to release their aroma.

  • 4

    Mix in the red lentils and diced tomatoes, stirring to coat the lentils in the spices.

  • 5

    Pour in water (approximately 1.5 to 2 cups) and bring the mixture to a simmer. Allow it to cook for about 15-20 minutes until the lentils are tender and have broken down, stirring occasionally.

  • 6

    Stir in the light coconut milk and the cooked chickpeas. Let the dal simmer for an additional 5 minutes to meld the flavors.

  • 7

    Just before serving, fold in the fresh spinach and season with salt and black pepper to taste.

  • 8

    Serve warm, garnished with additional fresh herbs if desired.

Creamy Coconut Red Lentil Dal with Aromatic Spices

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Red Lentil Dal with Aromatic Spices

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Aromatic Spices

Savor the comforting embrace of this creamy red lentil dal, enriched with light coconut milk and tender chickpeas, layered with the deep aromas of ginger, garlic, and a blend of warm spices. Every spoonful is a harmonious balance of earthiness and tropical notes, garnished with bright spinach and a touch of fresh tomatoes, perfect for a nourishing meal any time of day.

NUTRITION

581kcal
Protein
35.4g
Fat
8.2g
Carbs
96.6g

SERVINGS

1 serving

INGREDIENTS

½ cup dry red lentils (~100g)

¼ cup light coconut milk (~60g)

⅓ cup cooked chickpeas (~82g)

1 small onion

2 cloves garlic

1 tsp grated fresh ginger

½ cup diced tomatoes

1 cup fresh spinach

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp red chili powder

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium pot, heat a splash of water or a small amount of oil if preferred. Sauté the finely chopped onion, minced garlic, and grated ginger until the onion softens and becomes translucent.

  • 3

    Add the turmeric, cumin, coriander, and red chili powder to the pot and stir for about 30 seconds to release their aroma.

  • 4

    Mix in the red lentils and diced tomatoes, stirring to coat the lentils in the spices.

  • 5

    Pour in water (approximately 1.5 to 2 cups) and bring the mixture to a simmer. Allow it to cook for about 15-20 minutes until the lentils are tender and have broken down, stirring occasionally.

  • 6

    Stir in the light coconut milk and the cooked chickpeas. Let the dal simmer for an additional 5 minutes to meld the flavors.

  • 7

    Just before serving, fold in the fresh spinach and season with salt and black pepper to taste.

  • 8

    Serve warm, garnished with additional fresh herbs if desired.