Creamy Coconut Red Lentil Dal

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

Creamy Coconut Red Lentil Dal

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal

Savor a comforting bowl of creamy red lentil dal enriched with light coconut milk and a cooling dollop of Greek yogurt. Infused with aromatic spices, ginger, and garlic, this vibrant dish offers a delicate balance of creaminess and tang, accented by fresher notes from diced tomatoes and baby spinach. Perfectly crafted to delight your palate while maintaining a balanced nutritional profile.

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NUTRITION

516kcal
Protein
37.9g
Fat
10.9g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup dry red lentils (135g)

0.5 cup light coconut milk (120g)

0.25 cup plain nonfat Greek yogurt (60g)

0.5 cup diced tomatoes (120g)

1 small onion (70g, diced)

2 cloves garlic

1 tsp minced ginger

1 tsp olive oil

1 cup baby spinach (30g)

1 cup water

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp red chili powder

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add diced onion, minced garlic, and ginger, and sauté until the onion softens, about 3-4 minutes.

  • 3

    Stir in the rinsed red lentils and spices (turmeric, cumin, and red chili powder) to coat the lentils in the fragrant oil and aromatics.

  • 4

    Add diced tomatoes and water to the saucepan. Bring the mixture to a simmer, then reduce the heat and let it cook gently for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.

  • 5

    Stir in the light coconut milk and baby spinach, and simmer for an additional 3-5 minutes until the spinach wilts.

  • 6

    Remove the dal from heat and gently fold in the Greek yogurt, adjusting salt and pepper to taste.

  • 7

    Serve warm, enjoying the creamy texture and balanced flavors of this comforting dal.

Creamy Coconut Red Lentil Dal

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

Creamy Coconut Red Lentil Dal

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal

Savor a comforting bowl of creamy red lentil dal enriched with light coconut milk and a cooling dollop of Greek yogurt. Infused with aromatic spices, ginger, and garlic, this vibrant dish offers a delicate balance of creaminess and tang, accented by fresher notes from diced tomatoes and baby spinach. Perfectly crafted to delight your palate while maintaining a balanced nutritional profile.

NUTRITION

516kcal
Protein
37.9g
Fat
10.9g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup dry red lentils (135g)

0.5 cup light coconut milk (120g)

0.25 cup plain nonfat Greek yogurt (60g)

0.5 cup diced tomatoes (120g)

1 small onion (70g, diced)

2 cloves garlic

1 tsp minced ginger

1 tsp olive oil

1 cup baby spinach (30g)

1 cup water

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp red chili powder

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add diced onion, minced garlic, and ginger, and sauté until the onion softens, about 3-4 minutes.

  • 3

    Stir in the rinsed red lentils and spices (turmeric, cumin, and red chili powder) to coat the lentils in the fragrant oil and aromatics.

  • 4

    Add diced tomatoes and water to the saucepan. Bring the mixture to a simmer, then reduce the heat and let it cook gently for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.

  • 5

    Stir in the light coconut milk and baby spinach, and simmer for an additional 3-5 minutes until the spinach wilts.

  • 6

    Remove the dal from heat and gently fold in the Greek yogurt, adjusting salt and pepper to taste.

  • 7

    Serve warm, enjoying the creamy texture and balanced flavors of this comforting dal.