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 coconut red lentil dal layered with tender red lentils, hearty chickpeas, and cubes of firm tofu. Infused with aromatic spices, fresh tomatoes, garlic, and a hint of spinach, this dish offers a delightful balance of creaminess and warmth perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

594kcal
Protein
38.9g
Fat
12.1g
Carbs
87.7g

SERVINGS

1 serving

INGREDIENTS

80 grams Red Lentils (raw)

1/2 cup Cooked Chickpeas (82g)

100 grams Firm Tofu

1/2 cup Light Coconut Milk (120g)

1 medium Tomato

1 cup Fresh Spinach

1/4 medium Onion

2 cloves Garlic

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a small amount of water or a splash of coconut milk over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Add the turmeric, cumin, and coriander powders to the pan, stirring for about 30 seconds to toast the spices.

  • 4

    Stir in the red lentils, canned chickpeas, and cubed tofu. Mix well to coat them in the spices.

  • 5

    Pour in the light coconut milk along with about 1 cup of water (adjust as needed for desired consistency). Bring the mixture to a gentle simmer.

  • 6

    Add the chopped tomato and let the dal cook for 20-25 minutes until the lentils are soft and the flavors are blended. Stir occasionally.

  • 7

    A few minutes before serving, fold in the fresh spinach and season with salt and pepper to taste.

  • 8

    Serve hot and enjoy your creamy, protein-packed 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 coconut red lentil dal layered with tender red lentils, hearty chickpeas, and cubes of firm tofu. Infused with aromatic spices, fresh tomatoes, garlic, and a hint of spinach, this dish offers a delightful balance of creaminess and warmth perfect for any meal of the day.

NUTRITION

594kcal
Protein
38.9g
Fat
12.1g
Carbs
87.7g

SERVINGS

1 serving

INGREDIENTS

80 grams Red Lentils (raw)

1/2 cup Cooked Chickpeas (82g)

100 grams Firm Tofu

1/2 cup Light Coconut Milk (120g)

1 medium Tomato

1 cup Fresh Spinach

1/4 medium Onion

2 cloves Garlic

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a small amount of water or a splash of coconut milk over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Add the turmeric, cumin, and coriander powders to the pan, stirring for about 30 seconds to toast the spices.

  • 4

    Stir in the red lentils, canned chickpeas, and cubed tofu. Mix well to coat them in the spices.

  • 5

    Pour in the light coconut milk along with about 1 cup of water (adjust as needed for desired consistency). Bring the mixture to a gentle simmer.

  • 6

    Add the chopped tomato and let the dal cook for 20-25 minutes until the lentils are soft and the flavors are blended. Stir occasionally.

  • 7

    A few minutes before serving, fold in the fresh spinach and season with salt and pepper to taste.

  • 8

    Serve hot and enjoy your creamy, protein-packed dal.