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 bowl of creamy coconut red lentil curry infused with aromatic spices, tender chunks of red onion, and a burst of vibrant freshness from chopped spinach. This comforting dish delivers a satisfying blend of hearty lentils and chickpeas, enriched with a light coconut milk base and tangy tomatoes for a well-rounded, nourishing meal.

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NUTRITION

559kcal
Protein
32.7g
Fat
10.2g
Carbs
86.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (100g)

1/3 cup lite Coconut Milk (approx. 80g)

1/4 cup canned Chickpeas (40g)

1/2 cup Diced Tomatoes (120g)

1 cup fresh Spinach (30g)

1/4 medium Yellow Onion (25g)

2 cloves Garlic

1 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tbsp chopped Fresh Cilantro

Salt to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Finely chop the onion and garlic. In a medium saucepan, sauté the onion and garlic over medium heat until softened and fragrant.

  • 3

    Add the rinsed lentils to the saucepan along with 1.5 cups of water. Bring to a simmer.

  • 4

    Stir in the ground turmeric, ground cumin, and ground coriander. Allow the spices to bloom for about a minute.

  • 5

    Mix in the diced tomatoes and reduce the heat to low, letting the lentils cook until soft, about 15-20 minutes. Stir occasionally to prevent sticking.

  • 6

    Once the lentils are tender, fold in the canned chickpeas and lite coconut milk. Simmer gently for an additional 5 minutes.

  • 7

    Just before serving, stir in the fresh spinach until wilted. Season with salt to taste.

  • 8

    Garnish with chopped fresh cilantro and 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 bowl of creamy coconut red lentil curry infused with aromatic spices, tender chunks of red onion, and a burst of vibrant freshness from chopped spinach. This comforting dish delivers a satisfying blend of hearty lentils and chickpeas, enriched with a light coconut milk base and tangy tomatoes for a well-rounded, nourishing meal.

NUTRITION

559kcal
Protein
32.7g
Fat
10.2g
Carbs
86.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (100g)

1/3 cup lite Coconut Milk (approx. 80g)

1/4 cup canned Chickpeas (40g)

1/2 cup Diced Tomatoes (120g)

1 cup fresh Spinach (30g)

1/4 medium Yellow Onion (25g)

2 cloves Garlic

1 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tbsp chopped Fresh Cilantro

Salt to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Finely chop the onion and garlic. In a medium saucepan, sauté the onion and garlic over medium heat until softened and fragrant.

  • 3

    Add the rinsed lentils to the saucepan along with 1.5 cups of water. Bring to a simmer.

  • 4

    Stir in the ground turmeric, ground cumin, and ground coriander. Allow the spices to bloom for about a minute.

  • 5

    Mix in the diced tomatoes and reduce the heat to low, letting the lentils cook until soft, about 15-20 minutes. Stir occasionally to prevent sticking.

  • 6

    Once the lentils are tender, fold in the canned chickpeas and lite coconut milk. Simmer gently for an additional 5 minutes.

  • 7

    Just before serving, stir in the fresh spinach until wilted. Season with salt to taste.

  • 8

    Garnish with chopped fresh cilantro and serve warm.