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 hearty, aromatic bowl of Creamy Coconut Red Lentil Curry featuring tender red lentils simmered in a luscious coconut tomato sauce, accented with warm spices and enriched with chickpeas, tofu, and fresh spinach. Each spoonful delivers a comforting blend of creamy textures and vibrant flavors that make it a satisfying meal any time of day.

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NUTRITION

1,107kcal
Protein
69.6g
Fat
16.8g
Carbs
172.1g

SERVINGS

1 serving

INGREDIENTS

200g red lentils

1/2 cup canned chickpeas (drained)

50g firm tofu, cubed

1 cup diced tomatoes

1/2 cup light coconut milk

1 small onion, chopped

2 garlic cloves, minced

2 cups fresh spinach

1 tbsp curry powder

1 tsp ground cumin

1 tsp turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium pot, heat a splash of water or a minimal amount of oil over medium heat. Sauté the chopped onion until soft and translucent.

  • 3

    Add the minced garlic, curry powder, cumin, and turmeric. Stir for about 1 minute until fragrant.

  • 4

    Mix in the red lentils, diced tomatoes, and coconut milk along with 1 to 1.5 cups of water. Bring the mixture to a gentle simmer.

  • 5

    Stir in the chickpeas and cubed tofu. Allow the curry to cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

  • 6

    In the last few minutes of cooking, fold in the fresh spinach and season with salt and pepper to taste.

  • 7

    Adjust seasoning as needed, then serve warm. This comforting curry can be enjoyed on its own or over a small portion of brown rice if extra carbs are desired.

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 hearty, aromatic bowl of Creamy Coconut Red Lentil Curry featuring tender red lentils simmered in a luscious coconut tomato sauce, accented with warm spices and enriched with chickpeas, tofu, and fresh spinach. Each spoonful delivers a comforting blend of creamy textures and vibrant flavors that make it a satisfying meal any time of day.

NUTRITION

1,107kcal
Protein
69.6g
Fat
16.8g
Carbs
172.1g

SERVINGS

1 serving

INGREDIENTS

200g red lentils

1/2 cup canned chickpeas (drained)

50g firm tofu, cubed

1 cup diced tomatoes

1/2 cup light coconut milk

1 small onion, chopped

2 garlic cloves, minced

2 cups fresh spinach

1 tbsp curry powder

1 tsp ground cumin

1 tsp turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium pot, heat a splash of water or a minimal amount of oil over medium heat. Sauté the chopped onion until soft and translucent.

  • 3

    Add the minced garlic, curry powder, cumin, and turmeric. Stir for about 1 minute until fragrant.

  • 4

    Mix in the red lentils, diced tomatoes, and coconut milk along with 1 to 1.5 cups of water. Bring the mixture to a gentle simmer.

  • 5

    Stir in the chickpeas and cubed tofu. Allow the curry to cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

  • 6

    In the last few minutes of cooking, fold in the fresh spinach and season with salt and pepper to taste.

  • 7

    Adjust seasoning as needed, then serve warm. This comforting curry can be enjoyed on its own or over a small portion of brown rice if extra carbs are desired.