Creamy Coconut Red Lentil Dal with Roasted Garlic

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

Creamy Coconut Red Lentil Dal with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Roasted Garlic

Savor this vibrant, comforting dal where creamy coconut milk melds with hearty red lentils, tender chickpeas, and lightly pan-roasted garlic, balanced by firm tofu and aromatic spices. This dish exudes warmth and depth, perfect for a satisfying meal that fills you with both comfort and nutritional goodness.

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NUTRITION

607kcal
Protein
36.8g
Fat
16.9g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

0.5 cup cooked Chickpeas

100 grams Firm Tofu

0.25 cup Light Coconut Milk

2 cloves Roasted Garlic

0.5 cup Diced Tomatoes

1 cup Spinach

1 medium Onion

1 teaspoon Olive Oil

1 teaspoon Spice Mix (Turmeric, Cumin, Coriander, Ginger)

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the red lentils by rinsing them thoroughly and cooking them in water until tender (about 15-20 minutes).

  • 2

    In a pan, heat the olive oil over medium heat and add the chopped medium onion, sautéing until softened and slightly golden.

  • 3

    Stir in the spice mix (turmeric, cumin, coriander, ginger) and allow it to bloom for 30 seconds.

  • 4

    Add the roasted garlic cloves (lightly crushed) and diced tomatoes to the pan, stirring to combine the flavors.

  • 5

    Mix in the cooked red lentils, cooked chickpeas, and firm tofu (cubed). Let the mixture simmer for 5-7 minutes to infuse the spices.

  • 6

    Pour in the light coconut milk, stirring well to create a silky, rich dal. Allow the dal to simmer for another 3-5 minutes.

  • 7

    Add the spinach and gently fold it into the dal until just wilted. Season with salt and pepper to taste.

  • 8

    Serve the dal hot, enjoying its creamy texture and comforting flavors.

Creamy Coconut Red Lentil Dal with Roasted Garlic

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

Creamy Coconut Red Lentil Dal with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Roasted Garlic

Savor this vibrant, comforting dal where creamy coconut milk melds with hearty red lentils, tender chickpeas, and lightly pan-roasted garlic, balanced by firm tofu and aromatic spices. This dish exudes warmth and depth, perfect for a satisfying meal that fills you with both comfort and nutritional goodness.

NUTRITION

607kcal
Protein
36.8g
Fat
16.9g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

0.5 cup cooked Chickpeas

100 grams Firm Tofu

0.25 cup Light Coconut Milk

2 cloves Roasted Garlic

0.5 cup Diced Tomatoes

1 cup Spinach

1 medium Onion

1 teaspoon Olive Oil

1 teaspoon Spice Mix (Turmeric, Cumin, Coriander, Ginger)

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the red lentils by rinsing them thoroughly and cooking them in water until tender (about 15-20 minutes).

  • 2

    In a pan, heat the olive oil over medium heat and add the chopped medium onion, sautéing until softened and slightly golden.

  • 3

    Stir in the spice mix (turmeric, cumin, coriander, ginger) and allow it to bloom for 30 seconds.

  • 4

    Add the roasted garlic cloves (lightly crushed) and diced tomatoes to the pan, stirring to combine the flavors.

  • 5

    Mix in the cooked red lentils, cooked chickpeas, and firm tofu (cubed). Let the mixture simmer for 5-7 minutes to infuse the spices.

  • 6

    Pour in the light coconut milk, stirring well to create a silky, rich dal. Allow the dal to simmer for another 3-5 minutes.

  • 7

    Add the spinach and gently fold it into the dal until just wilted. Season with salt and pepper to taste.

  • 8

    Serve the dal hot, enjoying its creamy texture and comforting flavors.