Creamy Coconut Red Lentil Curry Bowl

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

Creamy Coconut Red Lentil Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry Bowl

A comforting, creamy curry bowl that balances hearty red lentils with silky light coconut milk and tender tofu. Infused with aromatic spices, this dish is finished with a boost of nutritional yeast and fresh spinach for a vibrant finish.

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NUTRITION

506kcal
Protein
33.3g
Fat
17.1g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (~60g)

150g firm tofu

1/2 cup light coconut milk (~120g)

1/2 cup diced tomatoes (~120g)

1 cup spinach

1 tablespoon nutritional yeast (~8g)

1 teaspoon olive oil (~5g)

1/4 medium onion (~25g)

2 cloves garlic (~6g)

1 teaspoon curry powder (with optional turmeric, salt, pepper)

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PREPARATION

  • 1

    Rinse the red lentils under cold water and drain.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, sautéing until translucent and aromatic.

  • 3

    Stir in the curry powder (and any additional spices such as turmeric, salt, and pepper) and toast for about 30 seconds.

  • 4

    Add the rinsed lentils, light coconut milk, and diced tomatoes to the pan. Bring the mixture to a simmer and cook for about 15-20 minutes until the lentils are soft and most of the liquid has absorbed.

  • 5

    While the curry simmers, cut the firm tofu into cubes. Once the lentils are cooked, gently fold in the tofu and spinach. Allow them to warm through for an additional 3-5 minutes, just until the spinach wilts.

  • 6

    Stir in the nutritional yeast, adjust seasoning if needed, and serve hot in a bowl.

Creamy Coconut Red Lentil Curry Bowl

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

Creamy Coconut Red Lentil Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry Bowl

A comforting, creamy curry bowl that balances hearty red lentils with silky light coconut milk and tender tofu. Infused with aromatic spices, this dish is finished with a boost of nutritional yeast and fresh spinach for a vibrant finish.

NUTRITION

506kcal
Protein
33.3g
Fat
17.1g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (~60g)

150g firm tofu

1/2 cup light coconut milk (~120g)

1/2 cup diced tomatoes (~120g)

1 cup spinach

1 tablespoon nutritional yeast (~8g)

1 teaspoon olive oil (~5g)

1/4 medium onion (~25g)

2 cloves garlic (~6g)

1 teaspoon curry powder (with optional turmeric, salt, pepper)

PREPARATION

  • 1

    Rinse the red lentils under cold water and drain.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, sautéing until translucent and aromatic.

  • 3

    Stir in the curry powder (and any additional spices such as turmeric, salt, and pepper) and toast for about 30 seconds.

  • 4

    Add the rinsed lentils, light coconut milk, and diced tomatoes to the pan. Bring the mixture to a simmer and cook for about 15-20 minutes until the lentils are soft and most of the liquid has absorbed.

  • 5

    While the curry simmers, cut the firm tofu into cubes. Once the lentils are cooked, gently fold in the tofu and spinach. Allow them to warm through for an additional 3-5 minutes, just until the spinach wilts.

  • 6

    Stir in the nutritional yeast, adjust seasoning if needed, and serve hot in a bowl.