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 warming and aromatic curry that features tender red lentils and silken tofu simmered in a light coconut tomato broth, infused with a blend of curry spices and herbs. The creamy texture and vibrant flavors make it a perfect meal for any time of day.

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NUTRITION

527kcal
Protein
36.3g
Fat
10.9g
Carbs
76.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (~100g)

100g Firm Tofu

1/4 cup Light Coconut Milk (~60g)

1/2 cup Diced Tomatoes (~125g)

1/4 medium Yellow Onion (~25g)

1 Garlic clove

1 tbsp Curry Powder

1/2 tsp Cumin

1/2 cup Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and drain.

  • 2

    Press the tofu to remove excess moisture and cut it into cubes.

  • 3

    In a medium pot, heat a splash of water over medium heat and sauté the diced onion until softened, then add minced garlic and stir for about 1 minute.

  • 4

    Stir in the curry powder and cumin, allowing the spices to bloom for another minute.

  • 5

    Add the red lentils, cubed tofu, diced tomatoes, light coconut milk, and water to the pot.

  • 6

    Bring the mixture to a simmer, then reduce the heat and let it cook for 20-25 minutes, stirring occasionally until the lentils are tender and the curry has thickened to your desired consistency.

  • 7

    Season with salt and pepper, adjust spices if necessary, and 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

Enjoy a warming and aromatic curry that features tender red lentils and silken tofu simmered in a light coconut tomato broth, infused with a blend of curry spices and herbs. The creamy texture and vibrant flavors make it a perfect meal for any time of day.

NUTRITION

527kcal
Protein
36.3g
Fat
10.9g
Carbs
76.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (~100g)

100g Firm Tofu

1/4 cup Light Coconut Milk (~60g)

1/2 cup Diced Tomatoes (~125g)

1/4 medium Yellow Onion (~25g)

1 Garlic clove

1 tbsp Curry Powder

1/2 tsp Cumin

1/2 cup Water

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and drain.

  • 2

    Press the tofu to remove excess moisture and cut it into cubes.

  • 3

    In a medium pot, heat a splash of water over medium heat and sauté the diced onion until softened, then add minced garlic and stir for about 1 minute.

  • 4

    Stir in the curry powder and cumin, allowing the spices to bloom for another minute.

  • 5

    Add the red lentils, cubed tofu, diced tomatoes, light coconut milk, and water to the pot.

  • 6

    Bring the mixture to a simmer, then reduce the heat and let it cook for 20-25 minutes, stirring occasionally until the lentils are tender and the curry has thickened to your desired consistency.

  • 7

    Season with salt and pepper, adjust spices if necessary, and serve warm.