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

Enjoy a warming bowl of Creamy Coconut Red Lentil Curry that melds hearty red lentils with a velvety light coconut milk base and cubes of extra firm tofu. Accented with aromatic spices, diced tomatoes, and a hint of ginger and garlic, this dish delivers a burst of flavor while keeping your macros in check.

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NUTRITION

559kcal
Protein
35.0g
Fat
12.6g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (100g)

1/3 cup Light Coconut Milk (80g)

100g Extra Firm Tofu

1/2 cup Diced Tomatoes (123g)

1/4 cup chopped Onion (40g)

1 clove Garlic

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    In a medium saucepan, heat a splash of water over medium heat and sauté the chopped onion until translucent.

  • 3

    Add minced garlic and grated ginger to the onions, cooking for another minute until aromatic.

  • 4

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 5

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

  • 6

    Bring the mixture to a simmer, then lower the heat and cook for 20-25 minutes, or until the lentils are soft and the curry has thickened, stirring occasionally.

  • 7

    While the curry cooks, cube the extra firm tofu. Gently fold the tofu into the curry during the last 5 minutes of simmering to warm through without breaking apart.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    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

Enjoy a warming bowl of Creamy Coconut Red Lentil Curry that melds hearty red lentils with a velvety light coconut milk base and cubes of extra firm tofu. Accented with aromatic spices, diced tomatoes, and a hint of ginger and garlic, this dish delivers a burst of flavor while keeping your macros in check.

NUTRITION

559kcal
Protein
35.0g
Fat
12.6g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (100g)

1/3 cup Light Coconut Milk (80g)

100g Extra Firm Tofu

1/2 cup Diced Tomatoes (123g)

1/4 cup chopped Onion (40g)

1 clove Garlic

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    In a medium saucepan, heat a splash of water over medium heat and sauté the chopped onion until translucent.

  • 3

    Add minced garlic and grated ginger to the onions, cooking for another minute until aromatic.

  • 4

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 5

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

  • 6

    Bring the mixture to a simmer, then lower the heat and cook for 20-25 minutes, or until the lentils are soft and the curry has thickened, stirring occasionally.

  • 7

    While the curry cooks, cube the extra firm tofu. Gently fold the tofu into the curry during the last 5 minutes of simmering to warm through without breaking apart.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

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