Creamy Coconut Red Lentil Dal with Turmeric

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

Creamy Coconut Red Lentil Dal with Turmeric

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Turmeric

Dive into a comforting bowl of red lentil dal infused with aromatic turmeric, cumin, and a touch of ginger and garlic. Creamed with a hint of light coconut milk and enhanced with tender tofu cubes, this dal delivers a creamy, hearty texture perfect for a satisfying lunch or dinner.

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NUTRITION

544kcal
Protein
34.0g
Fat
15.2g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

100g Firm Tofu

1/4 cup Light Coconut Milk

1 tsp Coconut Oil

1 clove Garlic

1 tsp Fresh Ginger

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

1/2 tsp Coriander Powder

Pinch Salt

Pinch Black Pepper

1 cup Water

1 tbsp Lemon Juice

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

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

  • 2

    Press the tofu lightly with a paper towel and cut it into small, bite-sized cubes.

  • 3

    Heat the coconut oil in a saucepan over medium heat. Add the minced garlic and grated ginger, stirring until fragrant, about 1 minute.

  • 4

    Stir in the turmeric, cumin, and coriander powders, letting the spices bloom for another 30 seconds.

  • 5

    Add the red lentils and water to the saucepan, stirring to combine with the spices.

  • 6

    Bring the mixture to a gentle simmer and allow it to cook for about 15 minutes, or until the lentils are soft and breaking apart.

  • 7

    Gently stir in the tofu cubes and light coconut milk, allowing them to heat through without breaking the tofu apart, about 3-5 minutes.

  • 8

    Season with salt and black pepper, then stir in the lemon juice.

  • 9

    Remove from heat and garnish with fresh cilantro. Serve warm.

Creamy Coconut Red Lentil Dal with Turmeric

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

Creamy Coconut Red Lentil Dal with Turmeric

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Turmeric

Dive into a comforting bowl of red lentil dal infused with aromatic turmeric, cumin, and a touch of ginger and garlic. Creamed with a hint of light coconut milk and enhanced with tender tofu cubes, this dal delivers a creamy, hearty texture perfect for a satisfying lunch or dinner.

NUTRITION

544kcal
Protein
34.0g
Fat
15.2g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

100g Firm Tofu

1/4 cup Light Coconut Milk

1 tsp Coconut Oil

1 clove Garlic

1 tsp Fresh Ginger

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

1/2 tsp Coriander Powder

Pinch Salt

Pinch Black Pepper

1 cup Water

1 tbsp Lemon Juice

1 tbsp Fresh Cilantro

PREPARATION

  • 1

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

  • 2

    Press the tofu lightly with a paper towel and cut it into small, bite-sized cubes.

  • 3

    Heat the coconut oil in a saucepan over medium heat. Add the minced garlic and grated ginger, stirring until fragrant, about 1 minute.

  • 4

    Stir in the turmeric, cumin, and coriander powders, letting the spices bloom for another 30 seconds.

  • 5

    Add the red lentils and water to the saucepan, stirring to combine with the spices.

  • 6

    Bring the mixture to a gentle simmer and allow it to cook for about 15 minutes, or until the lentils are soft and breaking apart.

  • 7

    Gently stir in the tofu cubes and light coconut milk, allowing them to heat through without breaking the tofu apart, about 3-5 minutes.

  • 8

    Season with salt and black pepper, then stir in the lemon juice.

  • 9

    Remove from heat and garnish with fresh cilantro. Serve warm.