Creamy Lentil-Spinach Curry with Roasted Chickpeas

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

Creamy Lentil-Spinach Curry with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Lentil-Spinach Curry with Roasted Chickpeas

Enjoy a vibrant and hearty curry featuring tender red lentils simmered in a fragrant blend of garlic, ginger, and spices, enriched with a touch of light coconut milk, and tossed with fresh spinach. Topped with crispy roasted chickpeas, this dish delivers a satisfying fusion of creamy textures and crunchy bites, perfect for a comforting meal any time of day.

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NUTRITION

593kcal
Protein
32.8g
Fat
13.2g
Carbs
87.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

3/4 cup roasted Chickpeas (125g)

1 cup cooked Spinach (180g)

1/4 cup Light Coconut Milk (60g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1/2 tsp grated Ginger (2g)

1/2 cup Diced Tomatoes (125g)

1 tsp Olive Oil (5g)

Spices (Cumin, Turmeric, Coriander, Salt, Pepper) to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Preheat the oven to 400°F. Toss the chickpeas with a pinch of salt, pepper, and your favorite spices, then spread them on a baking sheet. Roast for 20-25 minutes until they are crispy.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent.

  • 4

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

  • 5

    Stir in the red lentils, diced tomatoes, and spices (cumin, turmeric, coriander, salt, and pepper). Cook for 2 minutes to let the spices bloom.

  • 6

    Pour in the light coconut milk and add enough water to cover the lentils. Bring to a simmer and cook for about 15-20 minutes, or until the lentils are tender and the curry has thickened.

  • 7

    Fold in the cooked spinach and let it heat through for 2-3 minutes.

  • 8

    Taste and adjust seasoning if necessary.

  • 9

    Serve the creamy lentil-spinach curry in a bowl and top with the roasted chickpeas for added crunch.

Creamy Lentil-Spinach Curry with Roasted Chickpeas

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

Creamy Lentil-Spinach Curry with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Lentil-Spinach Curry with Roasted Chickpeas

Enjoy a vibrant and hearty curry featuring tender red lentils simmered in a fragrant blend of garlic, ginger, and spices, enriched with a touch of light coconut milk, and tossed with fresh spinach. Topped with crispy roasted chickpeas, this dish delivers a satisfying fusion of creamy textures and crunchy bites, perfect for a comforting meal any time of day.

NUTRITION

593kcal
Protein
32.8g
Fat
13.2g
Carbs
87.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

3/4 cup roasted Chickpeas (125g)

1 cup cooked Spinach (180g)

1/4 cup Light Coconut Milk (60g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1/2 tsp grated Ginger (2g)

1/2 cup Diced Tomatoes (125g)

1 tsp Olive Oil (5g)

Spices (Cumin, Turmeric, Coriander, Salt, Pepper) to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Preheat the oven to 400°F. Toss the chickpeas with a pinch of salt, pepper, and your favorite spices, then spread them on a baking sheet. Roast for 20-25 minutes until they are crispy.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent.

  • 4

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

  • 5

    Stir in the red lentils, diced tomatoes, and spices (cumin, turmeric, coriander, salt, and pepper). Cook for 2 minutes to let the spices bloom.

  • 6

    Pour in the light coconut milk and add enough water to cover the lentils. Bring to a simmer and cook for about 15-20 minutes, or until the lentils are tender and the curry has thickened.

  • 7

    Fold in the cooked spinach and let it heat through for 2-3 minutes.

  • 8

    Taste and adjust seasoning if necessary.

  • 9

    Serve the creamy lentil-spinach curry in a bowl and top with the roasted chickpeas for added crunch.