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 vibrant, creamy curry where red lentils, chickpeas, and tofu meld with aromatic spices, light coconut milk, and fresh greens to create a comforting meal bursting with flavor and balanced nutrition.

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NUTRITION

526kcal
Protein
34.8g
Fat
11.8g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dried Red Lentils (approx 100g)

1/4 cup cooked Chickpeas (approx 45g)

100g Firm Tofu

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

1 cup fresh Spinach

1/2 cup Diced Tomatoes

1 medium Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 cup Vegetable Broth

1 teaspoon Cumin

1 teaspoon Turmeric

1 teaspoon Coriander

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain. Set aside.

  • 2

    Dice the onion, mince the garlic, and grate or finely chop the fresh ginger. Dice the tomatoes if using fresh.

  • 3

    Heat a non-stick pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

  • 4

    Stir in the minced garlic and ginger, cooking for another minute until fragrant.

  • 5

    Add the cumin, turmeric, and coriander to toast the spices lightly for about 30 seconds, stirring continuously.

  • 6

    Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Bring to a simmer.

  • 7

    Crush the tofu lightly with a fork into bite-sized chunks and add it along with the cooked chickpeas. Stir gently.

  • 8

    Pour in the light coconut milk and mix well. Allow the curry to simmer for 15-20 minutes, or until the lentils are soft and the flavors meld, stirring occasionally.

  • 9

    A few minutes before the end of cooking, stir in the fresh spinach until just wilted. Season with salt and pepper to taste.

  • 10

    Serve warm. Enjoy this hearty and creamy curry on its own or over a small portion of brown rice if extra carbs are desired (note: adding rice will adjust the macros).

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 vibrant, creamy curry where red lentils, chickpeas, and tofu meld with aromatic spices, light coconut milk, and fresh greens to create a comforting meal bursting with flavor and balanced nutrition.

NUTRITION

526kcal
Protein
34.8g
Fat
11.8g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dried Red Lentils (approx 100g)

1/4 cup cooked Chickpeas (approx 45g)

100g Firm Tofu

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

1 cup fresh Spinach

1/2 cup Diced Tomatoes

1 medium Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 cup Vegetable Broth

1 teaspoon Cumin

1 teaspoon Turmeric

1 teaspoon Coriander

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain. Set aside.

  • 2

    Dice the onion, mince the garlic, and grate or finely chop the fresh ginger. Dice the tomatoes if using fresh.

  • 3

    Heat a non-stick pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

  • 4

    Stir in the minced garlic and ginger, cooking for another minute until fragrant.

  • 5

    Add the cumin, turmeric, and coriander to toast the spices lightly for about 30 seconds, stirring continuously.

  • 6

    Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Bring to a simmer.

  • 7

    Crush the tofu lightly with a fork into bite-sized chunks and add it along with the cooked chickpeas. Stir gently.

  • 8

    Pour in the light coconut milk and mix well. Allow the curry to simmer for 15-20 minutes, or until the lentils are soft and the flavors meld, stirring occasionally.

  • 9

    A few minutes before the end of cooking, stir in the fresh spinach until just wilted. Season with salt and pepper to taste.

  • 10

    Serve warm. Enjoy this hearty and creamy curry on its own or over a small portion of brown rice if extra carbs are desired (note: adding rice will adjust the macros).