Creamy Coconut Red Lentil Dal with Turmeric

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

Creamy Coconut Red Lentil Dal with Turmeric

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Turmeric

Enjoy a warming bowl of creamy dal that marries the earthiness of red lentils and tofu with the luscious creaminess of light coconut milk. Enhanced with aromatic ginger, garlic, and a medley of spices including turmeric and cumin, this dish is finished with a touch of fresh spinach for brightness. Perfect as a hearty breakfast, lunch, or dinner, this dal delivers both comfort and nourishment.

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NUTRITION

537kcal
Protein
36.4g
Fat
10.5g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Red Lentils (dry)

100g Firm Tofu

0.25 cup Light Coconut Milk

0.5 cup Diced Tomatoes

0.25 cup Chopped Onion

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

0.5 tsp Turmeric Powder

0.5 tsp Cumin Powder

1 cup Fresh Spinach

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu gently to remove excess moisture and cut it into small cubes.

  • 3

    In a medium pot, sauté the chopped onion in a splash of water or a minimal amount of oil if desired until softened.

  • 4

    Add the minced garlic and grated ginger and cook for another minute until fragrant.

  • 5

    Stir in the turmeric powder and cumin powder, coating the onions well.

  • 6

    Add the red lentils, diced tomatoes (with their juices), and enough water to cover the ingredients. Bring to a simmer.

  • 7

    Allow the lentils to cook for about 15-20 minutes, stirring occasionally until they are tender and breaking apart.

  • 8

    Gently stir in the cubed tofu and light coconut milk, letting the dal simmer for an additional 5 minutes to blend the flavors.

  • 9

    Fold in the fresh spinach and season with salt and pepper to taste before removing the pot from heat.

  • 10

    Serve hot, garnished with a sprinkle of fresh herbs if desired.

Creamy Coconut Red Lentil Dal with Turmeric

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

Creamy Coconut Red Lentil Dal with Turmeric

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Turmeric

Enjoy a warming bowl of creamy dal that marries the earthiness of red lentils and tofu with the luscious creaminess of light coconut milk. Enhanced with aromatic ginger, garlic, and a medley of spices including turmeric and cumin, this dish is finished with a touch of fresh spinach for brightness. Perfect as a hearty breakfast, lunch, or dinner, this dal delivers both comfort and nourishment.

NUTRITION

537kcal
Protein
36.4g
Fat
10.5g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Red Lentils (dry)

100g Firm Tofu

0.25 cup Light Coconut Milk

0.5 cup Diced Tomatoes

0.25 cup Chopped Onion

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

0.5 tsp Turmeric Powder

0.5 tsp Cumin Powder

1 cup Fresh Spinach

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu gently to remove excess moisture and cut it into small cubes.

  • 3

    In a medium pot, sauté the chopped onion in a splash of water or a minimal amount of oil if desired until softened.

  • 4

    Add the minced garlic and grated ginger and cook for another minute until fragrant.

  • 5

    Stir in the turmeric powder and cumin powder, coating the onions well.

  • 6

    Add the red lentils, diced tomatoes (with their juices), and enough water to cover the ingredients. Bring to a simmer.

  • 7

    Allow the lentils to cook for about 15-20 minutes, stirring occasionally until they are tender and breaking apart.

  • 8

    Gently stir in the cubed tofu and light coconut milk, letting the dal simmer for an additional 5 minutes to blend the flavors.

  • 9

    Fold in the fresh spinach and season with salt and pepper to taste before removing the pot from heat.

  • 10

    Serve hot, garnished with a sprinkle of fresh herbs if desired.