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

Savor a velvety red lentil curry infused with light coconut milk and warming spices. This satisfying dish features tender red lentils, hearty chickpeas, and fresh spinach simmered in a fragrant blend of garlic, ginger, and tomatoes, creating a luscious sauce that's both comforting and vibrant.

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NUTRITION

585kcal
Protein
33.2g
Fat
11.4g
Carbs
88.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked red lentils (≈198g)

0.5 cup cooked chickpeas (≈82g)

0.33 cup light coconut milk (≈80g)

0.25 cup diced tomatoes (≈62g)

0.25 cup diced yellow onion (≈40g)

2 cloves minced garlic (≈6g)

1 tsp grated fresh ginger (≈2g)

1 cup fresh spinach (≈30g)

0.5 tsp olive oil

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat 0.5 tsp olive oil over medium heat. Sauté the diced onion, minced garlic, and grated ginger until the onion is soft and translucent.

  • 3

    Stir in the curry powder and turmeric, toasting the spices for about 30 seconds to release their aromas.

  • 4

    Add the red lentils, diced tomatoes, and light coconut milk to the saucepan. Pour in about 1 cup of water and stir to combine.

  • 5

    Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking.

  • 6

    Stir in the cooked chickpeas and fresh spinach, allowing the spinach to wilt, about 2-3 minutes. Season with salt and pepper to taste.

  • 7

    Taste and adjust seasoning if needed, then serve warm.

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

Savor a velvety red lentil curry infused with light coconut milk and warming spices. This satisfying dish features tender red lentils, hearty chickpeas, and fresh spinach simmered in a fragrant blend of garlic, ginger, and tomatoes, creating a luscious sauce that's both comforting and vibrant.

NUTRITION

585kcal
Protein
33.2g
Fat
11.4g
Carbs
88.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked red lentils (≈198g)

0.5 cup cooked chickpeas (≈82g)

0.33 cup light coconut milk (≈80g)

0.25 cup diced tomatoes (≈62g)

0.25 cup diced yellow onion (≈40g)

2 cloves minced garlic (≈6g)

1 tsp grated fresh ginger (≈2g)

1 cup fresh spinach (≈30g)

0.5 tsp olive oil

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat 0.5 tsp olive oil over medium heat. Sauté the diced onion, minced garlic, and grated ginger until the onion is soft and translucent.

  • 3

    Stir in the curry powder and turmeric, toasting the spices for about 30 seconds to release their aromas.

  • 4

    Add the red lentils, diced tomatoes, and light coconut milk to the saucepan. Pour in about 1 cup of water and stir to combine.

  • 5

    Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking.

  • 6

    Stir in the cooked chickpeas and fresh spinach, allowing the spinach to wilt, about 2-3 minutes. Season with salt and pepper to taste.

  • 7

    Taste and adjust seasoning if needed, then serve warm.