Creamy Coconut Red Lentil Dal with Fresh Herbs

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

Creamy Coconut Red Lentil Dal with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Fresh Herbs

Enjoy a velvety, comforting bowl of red lentil dal infused with warm spices, light coconut milk, and the brightness of fresh herbs. The dish brings together fragrant garlic, ginger, and a medley of spices with tender lentils and a hint of spinach, creating a balanced, nourishing meal that's perfect for breakfast, lunch, or dinner.

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NUTRITION

607kcal
Protein
34.9g
Fat
10.1g
Carbs
95g

SERVINGS

1 serving

INGREDIENTS

120g dry red lentils

80ml light coconut milk

1 small yellow onion (70g)

3 garlic cloves

1 tbsp fresh grated ginger

120g canned diced tomatoes (no salt added)

1 cup fresh spinach

1 tsp olive oil

2 tbsp fresh cilantro

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped small onion, minced garlic, and grated ginger. Sauté until the onion begins to soften, about 3-4 minutes.

  • 3

    Stir in the ground turmeric, cumin, and coriander, allowing the spices to bloom for about 1 minute.

  • 4

    Add the rinsed red lentils, canned diced tomatoes, and light coconut milk to the pot. Pour in about 1 cup of water and bring the mixture to a gentle simmer.

  • 5

    Reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.

  • 6

    Once the lentils are cooked, fold in the fresh spinach and let it wilt for 2 minutes.

  • 7

    Finish by stirring in the fresh cilantro. Taste and adjust seasoning if needed.

  • 8

    Serve warm and enjoy the creamy, spiced flavors of your red lentil dal.

Creamy Coconut Red Lentil Dal with Fresh Herbs

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

Creamy Coconut Red Lentil Dal with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Fresh Herbs

Enjoy a velvety, comforting bowl of red lentil dal infused with warm spices, light coconut milk, and the brightness of fresh herbs. The dish brings together fragrant garlic, ginger, and a medley of spices with tender lentils and a hint of spinach, creating a balanced, nourishing meal that's perfect for breakfast, lunch, or dinner.

NUTRITION

607kcal
Protein
34.9g
Fat
10.1g
Carbs
95g

SERVINGS

1 serving

INGREDIENTS

120g dry red lentils

80ml light coconut milk

1 small yellow onion (70g)

3 garlic cloves

1 tbsp fresh grated ginger

120g canned diced tomatoes (no salt added)

1 cup fresh spinach

1 tsp olive oil

2 tbsp fresh cilantro

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped small onion, minced garlic, and grated ginger. Sauté until the onion begins to soften, about 3-4 minutes.

  • 3

    Stir in the ground turmeric, cumin, and coriander, allowing the spices to bloom for about 1 minute.

  • 4

    Add the rinsed red lentils, canned diced tomatoes, and light coconut milk to the pot. Pour in about 1 cup of water and bring the mixture to a gentle simmer.

  • 5

    Reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.

  • 6

    Once the lentils are cooked, fold in the fresh spinach and let it wilt for 2 minutes.

  • 7

    Finish by stirring in the fresh cilantro. Taste and adjust seasoning if needed.

  • 8

    Serve warm and enjoy the creamy, spiced flavors of your red lentil dal.