Silky Coconut Curry Lentil Stew

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

Silky Coconut Curry Lentil Stew

YOUR SOLIN GENERATED RECIPE

Silky Coconut Curry Lentil Stew

A warmly spiced, vibrant stew featuring red lentils, chickpeas, and tofu simmered in a silky light coconut milk infused with curry, garlic, ginger, and diced tomatoes. Finished with a handful of fresh baby spinach for a pop of color and nutrition, this comforting dish marries creamy textures with a burst of aromatic spices, perfect for a healthful meal any time of the day.

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NUTRITION

542kcal
Protein
36.3g
Fat
10.9g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Red Lentils

1/2 cup Chickpeas (drained)

100 grams Extra Firm Tofu

1/3 cup Light Coconut Milk

1/4 medium Yellow Onion

1 Garlic Clove

1 Teaspoon Fresh Ginger

1/2 cup Diced Tomatoes

1 cup Baby Spinach

1 Teaspoon Curry Powder

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside. Drain and rinse the chickpeas if using canned.

  • 2

    Dice the yellow onion, mince the garlic, and grate or finely chop the fresh ginger.

  • 3

    In a medium pot, heat a splash of water or a light oil alternative over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant.

  • 4

    Stir in the curry powder and cook for another 30 seconds to release its aroma.

  • 5

    Add the red lentils, chickpeas, diced tomatoes, and light coconut milk to the pot. Pour in about 1 cup of water or vegetable broth to adjust the consistency.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the lentils are tender. Stir occasionally.

  • 7

    Cube the extra firm tofu and gently fold it into the stew. Allow everything to heat through for about 5 more minutes.

  • 8

    Just before serving, stir in the baby spinach and let it wilt in the residual heat.

  • 9

    Season with salt and pepper to taste, and serve warm.

Silky Coconut Curry Lentil Stew

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

Silky Coconut Curry Lentil Stew

YOUR SOLIN GENERATED RECIPE

Silky Coconut Curry Lentil Stew

A warmly spiced, vibrant stew featuring red lentils, chickpeas, and tofu simmered in a silky light coconut milk infused with curry, garlic, ginger, and diced tomatoes. Finished with a handful of fresh baby spinach for a pop of color and nutrition, this comforting dish marries creamy textures with a burst of aromatic spices, perfect for a healthful meal any time of the day.

NUTRITION

542kcal
Protein
36.3g
Fat
10.9g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Red Lentils

1/2 cup Chickpeas (drained)

100 grams Extra Firm Tofu

1/3 cup Light Coconut Milk

1/4 medium Yellow Onion

1 Garlic Clove

1 Teaspoon Fresh Ginger

1/2 cup Diced Tomatoes

1 cup Baby Spinach

1 Teaspoon Curry Powder

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside. Drain and rinse the chickpeas if using canned.

  • 2

    Dice the yellow onion, mince the garlic, and grate or finely chop the fresh ginger.

  • 3

    In a medium pot, heat a splash of water or a light oil alternative over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant.

  • 4

    Stir in the curry powder and cook for another 30 seconds to release its aroma.

  • 5

    Add the red lentils, chickpeas, diced tomatoes, and light coconut milk to the pot. Pour in about 1 cup of water or vegetable broth to adjust the consistency.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the lentils are tender. Stir occasionally.

  • 7

    Cube the extra firm tofu and gently fold it into the stew. Allow everything to heat through for about 5 more minutes.

  • 8

    Just before serving, stir in the baby spinach and let it wilt in the residual heat.

  • 9

    Season with salt and pepper to taste, and serve warm.