Name: Creamy Coconut Red Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 80g Dry Red Lentils; 1/3 cup Lite Coconut Milk; 1/3 cup Canned Chickpeas; 75g Extra Firm Tofu; 1 cup Fresh Spinach; 1/4 medium Yellow Onion; 2 cloves Garlic; 1 tsp Fresh Ginger; 1 tsp Ground Cumin; 1 tsp Ground Turmeric; 1 tsp Chili Powder; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

A comforting bowl of creamy red lentil curry with a hint of coconut, chickpeas, and tofu, simmered in fragrant spices and finished with fresh spinach. This vibrant dish marries velvety textures with aromatic spices for a filling meal that’s both nutritious and satisfying.

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NUTRITION

Protein

34.1g

Fat

13.7g

Carbs

78.4g

SERVINGS

1 serving

INGREDIENTS

80g Dry Red Lentils

1/3 cup Lite Coconut Milk

1/3 cup Canned Chickpeas

75g Extra Firm Tofu

1 cup Fresh Spinach

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

1
Rinse the dry red lentils under cold water and set aside.
2
Dice the onion, mince the garlic, and grate the fresh ginger.
3
In a medium pot, sauté the onion in a splash of water or a minimal amount of oil (if using) until translucent.
4
Add garlic, ginger, ground cumin, turmeric, and chili powder to the pot, stirring until fragrant.
5
Pour in the lite coconut milk and add the rinsed red lentils. Bring to a gentle simmer.
6
Mix in the chickpeas and cubed tofu, then let the curry simmer for 15-20 minutes until the lentils are tender and the flavors meld.
7
Stir in the fresh spinach and allow it to wilt. Season with salt and pepper to taste.
8
Serve hot as a standalone meal or paired with a small portion of whole grains if desired.