Creamy Coconut Red Lentil Dal

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

Creamy Coconut Red Lentil Dal

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal

A comforting, creamy dal featuring red lentils simmered with aromatic spices, fresh tomatoes, and a splash of light coconut milk, finished with a handful of vibrant spinach. This dish delivers a velvety texture and a symphony of warm flavors, perfect for a nourishing meal at any time of day.

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NUTRITION

599kcal
Protein
36.8g
Fat
9.7g
Carbs
92.2g

SERVINGS

1 serving

INGREDIENTS

125 grams Red Lentils

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 cup Chopped Onion

2 cloves Minced Garlic

1 tsp Grated Ginger

1 cup Fresh Spinach

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Ground Coriander

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    In a medium saucepan, lightly sauté the chopped onion in a splash of water or a small amount of oil if desired, until soft and translucent.

  • 3

    Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

  • 4

    Mix in the ground cumin, turmeric, and coriander, ensuring the spices coat the onions and garlic evenly.

  • 5

    Add the rinsed red lentils and approximately 2 cups of water to the saucepan. Bring to a simmer and cook for 15-20 minutes until the lentils are tender, stirring occasionally.

  • 6

    Stir in the diced tomatoes and fresh spinach, allowing the spinach to wilt.

  • 7

    Pour in the light coconut milk and let the dal simmer for an additional 5 minutes. Adjust salt and pepper to taste.

  • 8

    Serve hot, enjoying the creamy texture and aromatic blend of spices.

Creamy Coconut Red Lentil Dal

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

Creamy Coconut Red Lentil Dal

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal

A comforting, creamy dal featuring red lentils simmered with aromatic spices, fresh tomatoes, and a splash of light coconut milk, finished with a handful of vibrant spinach. This dish delivers a velvety texture and a symphony of warm flavors, perfect for a nourishing meal at any time of day.

NUTRITION

599kcal
Protein
36.8g
Fat
9.7g
Carbs
92.2g

SERVINGS

1 serving

INGREDIENTS

125 grams Red Lentils

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 cup Chopped Onion

2 cloves Minced Garlic

1 tsp Grated Ginger

1 cup Fresh Spinach

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Ground Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    In a medium saucepan, lightly sauté the chopped onion in a splash of water or a small amount of oil if desired, until soft and translucent.

  • 3

    Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

  • 4

    Mix in the ground cumin, turmeric, and coriander, ensuring the spices coat the onions and garlic evenly.

  • 5

    Add the rinsed red lentils and approximately 2 cups of water to the saucepan. Bring to a simmer and cook for 15-20 minutes until the lentils are tender, stirring occasionally.

  • 6

    Stir in the diced tomatoes and fresh spinach, allowing the spinach to wilt.

  • 7

    Pour in the light coconut milk and let the dal simmer for an additional 5 minutes. Adjust salt and pepper to taste.

  • 8

    Serve hot, enjoying the creamy texture and aromatic blend of spices.