Creamy Coconut Red Lentil Dal

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

Creamy Coconut Red Lentil Dal

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal

Savor a warming bowl of Creamy Coconut Red Lentil Dal—a comforting blend of aromatic spices, tender red lentils, and silky tofu enhanced with a dash of light coconut milk. This vibrant dish melds the earthy flavors of red lentils with a punch of ginger and garlic, balanced by the subtle sweetness of tomatoes and the freshness of spinach, creating a nourishing meal perfect for any time of day.

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NUTRITION

570kcal
Protein
36.7g
Fat
15.7g
Carbs
73.8g

SERVINGS

1 serving

INGREDIENTS

75g Red Lentils

150g Extra Firm Tofu

1/3 cup Light Coconut Milk

1 medium Yellow Onion

2 Garlic Cloves

1 cup Canned Diced Tomatoes

1 cup Fresh Spinach

1 tsp Fresh Ginger (minced)

1 tsp Ground Turmeric

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear and set aside.

  • 2

    Press the tofu lightly with a paper towel to remove excess moisture, then cube it.

  • 3

    Finely chop the onion and mince the garlic and ginger.

  • 4

    In a medium saucepan, sauté the onion, garlic, and ginger over medium heat until fragrant and softened.

  • 5

    Add the ground turmeric and cumin, stirring to toast the spices for about 30 seconds.

  • 6

    Stir in the red lentils and diced tomatoes, then pour in the light coconut milk and add about 1 cup of water.

  • 7

    Bring the mixture to a simmer and cook for 15-20 minutes, or until the lentils are tender and have broken down, stirring occasionally.

  • 8

    Gently stir in the cubed tofu and fresh spinach, and let simmer for an additional 5 minutes; season with salt and pepper to taste.

  • 9

    Serve hot, garnished with additional spinach or fresh herbs if desired.

Creamy Coconut Red Lentil Dal

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

Creamy Coconut Red Lentil Dal

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal

Savor a warming bowl of Creamy Coconut Red Lentil Dal—a comforting blend of aromatic spices, tender red lentils, and silky tofu enhanced with a dash of light coconut milk. This vibrant dish melds the earthy flavors of red lentils with a punch of ginger and garlic, balanced by the subtle sweetness of tomatoes and the freshness of spinach, creating a nourishing meal perfect for any time of day.

NUTRITION

570kcal
Protein
36.7g
Fat
15.7g
Carbs
73.8g

SERVINGS

1 serving

INGREDIENTS

75g Red Lentils

150g Extra Firm Tofu

1/3 cup Light Coconut Milk

1 medium Yellow Onion

2 Garlic Cloves

1 cup Canned Diced Tomatoes

1 cup Fresh Spinach

1 tsp Fresh Ginger (minced)

1 tsp Ground Turmeric

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear and set aside.

  • 2

    Press the tofu lightly with a paper towel to remove excess moisture, then cube it.

  • 3

    Finely chop the onion and mince the garlic and ginger.

  • 4

    In a medium saucepan, sauté the onion, garlic, and ginger over medium heat until fragrant and softened.

  • 5

    Add the ground turmeric and cumin, stirring to toast the spices for about 30 seconds.

  • 6

    Stir in the red lentils and diced tomatoes, then pour in the light coconut milk and add about 1 cup of water.

  • 7

    Bring the mixture to a simmer and cook for 15-20 minutes, or until the lentils are tender and have broken down, stirring occasionally.

  • 8

    Gently stir in the cubed tofu and fresh spinach, and let simmer for an additional 5 minutes; season with salt and pepper to taste.

  • 9

    Serve hot, garnished with additional spinach or fresh herbs if desired.