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

Savor a warming, creamy red lentil curry infused with aromatic spices, light coconut milk, and a burst of freshness from tomatoes and spinach. This dish is both hearty and satisfying, offering a balanced blend of protein, fiber, and subtle coconut sweetness that makes it an ideal meal for any time of day.

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NUTRITION

524kcal
Protein
32.6g
Fat
5.3g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (approx 100g)

1/3 cup Light Coconut Milk (approx 80g)

1/2 cup Diced Tomatoes (approx 90g)

1/2 cup Low Sodium Vegetable Broth (approx 120g)

1/4 medium Onion, chopped (approx 25g)

1 clove Garlic, minced (approx 3g)

1 cup Fresh Spinach (approx 30g)

1/4 cup Chickpeas, drained (approx 40g)

1 teaspoon Fresh Ginger, grated (approx 2g)

1 teaspoon Spice Blend (Turmeric, Cumin, Coriander, Red Chili Powder)

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a small amount of water or broth over medium heat and sauté the chopped onion until translucent.

  • 3

    Add the minced garlic and grated ginger, stirring for about 1 minute until aromatic.

  • 4

    Stir in the rinsed red lentils, diced tomatoes, vegetable broth, and the spice blend. Bring the mixture to a simmer.

  • 5

    Pour in the light coconut milk and allow the curry to simmer gently for 15-20 minutes, or until the lentils are soft and have absorbed most of the liquid.

  • 6

    Stir in the fresh spinach and chickpeas, cooking for an additional 2-3 minutes until the spinach wilts and the chickpeas are heated through.

  • 7

    Taste and adjust seasoning if needed, then serve warm.

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

Savor a warming, creamy red lentil curry infused with aromatic spices, light coconut milk, and a burst of freshness from tomatoes and spinach. This dish is both hearty and satisfying, offering a balanced blend of protein, fiber, and subtle coconut sweetness that makes it an ideal meal for any time of day.

NUTRITION

524kcal
Protein
32.6g
Fat
5.3g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (approx 100g)

1/3 cup Light Coconut Milk (approx 80g)

1/2 cup Diced Tomatoes (approx 90g)

1/2 cup Low Sodium Vegetable Broth (approx 120g)

1/4 medium Onion, chopped (approx 25g)

1 clove Garlic, minced (approx 3g)

1 cup Fresh Spinach (approx 30g)

1/4 cup Chickpeas, drained (approx 40g)

1 teaspoon Fresh Ginger, grated (approx 2g)

1 teaspoon Spice Blend (Turmeric, Cumin, Coriander, Red Chili Powder)

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a small amount of water or broth over medium heat and sauté the chopped onion until translucent.

  • 3

    Add the minced garlic and grated ginger, stirring for about 1 minute until aromatic.

  • 4

    Stir in the rinsed red lentils, diced tomatoes, vegetable broth, and the spice blend. Bring the mixture to a simmer.

  • 5

    Pour in the light coconut milk and allow the curry to simmer gently for 15-20 minutes, or until the lentils are soft and have absorbed most of the liquid.

  • 6

    Stir in the fresh spinach and chickpeas, cooking for an additional 2-3 minutes until the spinach wilts and the chickpeas are heated through.

  • 7

    Taste and adjust seasoning if needed, then serve warm.