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

A warming, velvety red lentil curry infused with the tropical creaminess of light coconut milk and a medley of aromatic spices. This comforting dish features tender red lentils and hearty chickpeas, balanced with fresh onion, tomato, garlic, and ginger, creating a symphony of flavors that's both satisfying and nourishing.

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NUTRITION

590kcal
Protein
33.8g
Fat
8.1g
Carbs
95.4g

SERVINGS

1 serving

INGREDIENTS

110g Red Lentils

50g Chickpeas (canned, drained)

50ml Light Coconut Milk

50g Onion

100g Tomato

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 tsp Turmeric

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Dice the onion and tomato finely, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium saucepan, sauté the onion in a splash of water or a light oil alternative over medium heat until softened, then add garlic and ginger. Sauté until fragrant.

  • 4

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 1 minute.

  • 5

    Add the red lentils, chickpeas, and diced tomato into the pan. Pour in the light coconut milk along with about 200ml of water. Stir well to combine.

  • 6

    Bring the curry to a gentle simmer and let it cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

  • 7

    Season with salt and black pepper to taste. Adjust the consistency with a little more water if needed.

  • 8

    Serve warm, enjoying the creamy texture and aromatic spices.

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

A warming, velvety red lentil curry infused with the tropical creaminess of light coconut milk and a medley of aromatic spices. This comforting dish features tender red lentils and hearty chickpeas, balanced with fresh onion, tomato, garlic, and ginger, creating a symphony of flavors that's both satisfying and nourishing.

NUTRITION

590kcal
Protein
33.8g
Fat
8.1g
Carbs
95.4g

SERVINGS

1 serving

INGREDIENTS

110g Red Lentils

50g Chickpeas (canned, drained)

50ml Light Coconut Milk

50g Onion

100g Tomato

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 tsp Turmeric

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Dice the onion and tomato finely, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium saucepan, sauté the onion in a splash of water or a light oil alternative over medium heat until softened, then add garlic and ginger. Sauté until fragrant.

  • 4

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 1 minute.

  • 5

    Add the red lentils, chickpeas, and diced tomato into the pan. Pour in the light coconut milk along with about 200ml of water. Stir well to combine.

  • 6

    Bring the curry to a gentle simmer and let it cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

  • 7

    Season with salt and black pepper to taste. Adjust the consistency with a little more water if needed.

  • 8

    Serve warm, enjoying the creamy texture and aromatic spices.