Creamy Coconut Red Lentil Dal with Turmeric

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

Creamy Coconut Red Lentil Dal with Turmeric

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Turmeric

Savor a comforting bowl of spiced red lentil dal enriched with creamy light coconut milk, tender chickpeas, and cubes of firm tofu. Enhanced with a medley of aromatic turmeric, cumin, and fresh ginger, this dish marries velvety textures with a burst of vibrant flavors, making it a satisfying meal for any time of the day.

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NUTRITION

635kcal
Protein
38.5g
Fat
17.3g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

70g dry red lentils

100g canned chickpeas (drained)

100g firm tofu

1/2 cup light coconut milk

1 cup raw spinach

1/4 medium onion

2 garlic cloves

1 tsp coconut oil

1 cup low sodium vegetable broth

1/2 tsp turmeric powder

1/2 tsp ground cumin

1/2 tsp grated fresh ginger

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 the coconut oil over medium heat. Add the chopped onion and garlic, and sauté until they turn soft and translucent.

  • 3

    Stir in the grated fresh ginger, turmeric powder, and cumin, and allow the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils and vegetable broth, and bring the mixture to a simmer. Let it cook for about 10 minutes until the lentils begin to soften.

  • 5

    Gently fold in the cubed firm tofu and drained chickpeas. Continue simmering for an additional 5 minutes.

  • 6

    Pour in the light coconut milk and add the raw spinach. Stir well to combine, and allow the spinach to wilt and the dal to thicken slightly.

  • 7

    Season with salt and pepper to taste. Adjust the consistency with a little water if it becomes too thick.

  • 8

    Serve warm and enjoy the creamy, aromatic flavors of this delightful dal.

Creamy Coconut Red Lentil Dal with Turmeric

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

Creamy Coconut Red Lentil Dal with Turmeric

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Turmeric

Savor a comforting bowl of spiced red lentil dal enriched with creamy light coconut milk, tender chickpeas, and cubes of firm tofu. Enhanced with a medley of aromatic turmeric, cumin, and fresh ginger, this dish marries velvety textures with a burst of vibrant flavors, making it a satisfying meal for any time of the day.

NUTRITION

635kcal
Protein
38.5g
Fat
17.3g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

70g dry red lentils

100g canned chickpeas (drained)

100g firm tofu

1/2 cup light coconut milk

1 cup raw spinach

1/4 medium onion

2 garlic cloves

1 tsp coconut oil

1 cup low sodium vegetable broth

1/2 tsp turmeric powder

1/2 tsp ground cumin

1/2 tsp grated fresh ginger

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium pot, heat the coconut oil over medium heat. Add the chopped onion and garlic, and sauté until they turn soft and translucent.

  • 3

    Stir in the grated fresh ginger, turmeric powder, and cumin, and allow the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils and vegetable broth, and bring the mixture to a simmer. Let it cook for about 10 minutes until the lentils begin to soften.

  • 5

    Gently fold in the cubed firm tofu and drained chickpeas. Continue simmering for an additional 5 minutes.

  • 6

    Pour in the light coconut milk and add the raw spinach. Stir well to combine, and allow the spinach to wilt and the dal to thicken slightly.

  • 7

    Season with salt and pepper to taste. Adjust the consistency with a little water if it becomes too thick.

  • 8

    Serve warm and enjoy the creamy, aromatic flavors of this delightful dal.