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

Enjoy a warming, aromatic bowl of Creamy Coconut Red Lentil Curry that blends tender red lentils, silky firm tofu, and hearty chickpeas in a luscious coconut-tomato broth with flashes of ginger and garlic. This comforting dish is sprinkled with fresh spinach and infused with a blend of spices for a vibrant, satisfying meal.

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NUTRITION

576kcal
Protein
36.4g
Fat
20.6g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

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

150g Firm Tofu

1/4 cup Chickpeas (canned, drained) (~40g)

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

1 cup Diced Tomatoes (~150g)

1 cup Spinach

1/4 medium Onion (~25g)

1 Garlic clove

1/2 tsp Fresh Ginger

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until fragrant and the onion softens.

  • 3

    Add the red lentils to the pan along with 1 to 1.5 cups of water (adjust based on desired consistency) and bring to a simmer.

  • 4

    Stir in the diced tomatoes and light coconut milk, then add your preferred curry spices such as cumin, turmeric, and a pinch of salt. Let the mixture simmer for about 15 minutes, stirring occasionally, until the lentils are tender.

  • 5

    While the lentils are cooking, dice the firm tofu into cubes and lightly toss with a sprinkle of salt and pepper.

  • 6

    Fold the tofu and chickpeas into the curry, and allow them to heat through for an additional 5 minutes.

  • 7

    Just before serving, stir in the fresh spinach until it wilts into the curry.

  • 8

    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

Enjoy a warming, aromatic bowl of Creamy Coconut Red Lentil Curry that blends tender red lentils, silky firm tofu, and hearty chickpeas in a luscious coconut-tomato broth with flashes of ginger and garlic. This comforting dish is sprinkled with fresh spinach and infused with a blend of spices for a vibrant, satisfying meal.

NUTRITION

576kcal
Protein
36.4g
Fat
20.6g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

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

150g Firm Tofu

1/4 cup Chickpeas (canned, drained) (~40g)

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

1 cup Diced Tomatoes (~150g)

1 cup Spinach

1/4 medium Onion (~25g)

1 Garlic clove

1/2 tsp Fresh Ginger

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until fragrant and the onion softens.

  • 3

    Add the red lentils to the pan along with 1 to 1.5 cups of water (adjust based on desired consistency) and bring to a simmer.

  • 4

    Stir in the diced tomatoes and light coconut milk, then add your preferred curry spices such as cumin, turmeric, and a pinch of salt. Let the mixture simmer for about 15 minutes, stirring occasionally, until the lentils are tender.

  • 5

    While the lentils are cooking, dice the firm tofu into cubes and lightly toss with a sprinkle of salt and pepper.

  • 6

    Fold the tofu and chickpeas into the curry, and allow them to heat through for an additional 5 minutes.

  • 7

    Just before serving, stir in the fresh spinach until it wilts into the curry.

  • 8

    Taste and adjust seasoning if needed, then serve warm.