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

Savor a warm and comforting bowl of creamy red lentil dal blended with light coconut milk, aromatic spices, and a hint of ginger and garlic. This vibrant dish is a perfect balance of hearty lentils and subtle sweetness from coconut, elevated by the earthy allure of turmeric and cumin. It’s both nourishing and satisfying, ideal for any meal of the day.

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NUTRITION

543kcal
Protein
34.2g
Fat
7.9g
Carbs
84.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (dry, ~100g)

1/3 cup light coconut milk (~80g)

1/4 cup cooked chickpeas (~40g)

1/4 medium yellow onion, diced (~25g)

2 cloves garlic, minced (~6g)

1/2 cup canned diced tomatoes (~120g)

1/2 tsp turmeric powder

1/2 tsp fresh grated ginger

1/2 tsp cumin powder

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    In a medium saucepan, heat a small amount of water or a drizzle of light oil over medium heat and sauté the diced onion until translucent.

  • 3

    Add the minced garlic, grated ginger, turmeric, and cumin, stirring for about 1 minute until fragrant.

  • 4

    Stir in the red lentils, canned diced tomatoes, cooked chickpeas, and coconut milk.

  • 5

    Add 1 to 1.5 cups of water and bring the mixture to a gentle simmer.

  • 6

    Cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dal reaches a creamy consistency. Adjust water if needed.

  • 7

    Season with salt and pepper to taste. Serve warm.

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

Savor a warm and comforting bowl of creamy red lentil dal blended with light coconut milk, aromatic spices, and a hint of ginger and garlic. This vibrant dish is a perfect balance of hearty lentils and subtle sweetness from coconut, elevated by the earthy allure of turmeric and cumin. It’s both nourishing and satisfying, ideal for any meal of the day.

NUTRITION

543kcal
Protein
34.2g
Fat
7.9g
Carbs
84.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (dry, ~100g)

1/3 cup light coconut milk (~80g)

1/4 cup cooked chickpeas (~40g)

1/4 medium yellow onion, diced (~25g)

2 cloves garlic, minced (~6g)

1/2 cup canned diced tomatoes (~120g)

1/2 tsp turmeric powder

1/2 tsp fresh grated ginger

1/2 tsp cumin powder

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    In a medium saucepan, heat a small amount of water or a drizzle of light oil over medium heat and sauté the diced onion until translucent.

  • 3

    Add the minced garlic, grated ginger, turmeric, and cumin, stirring for about 1 minute until fragrant.

  • 4

    Stir in the red lentils, canned diced tomatoes, cooked chickpeas, and coconut milk.

  • 5

    Add 1 to 1.5 cups of water and bring the mixture to a gentle simmer.

  • 6

    Cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dal reaches a creamy consistency. Adjust water if needed.

  • 7

    Season with salt and pepper to taste. Serve warm.