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 soul-warming bowl of creamy coconut red lentil curry loaded with tender red lentils, hearty chickpeas, and vibrant spices with a touch of fresh spinach. This dish features a delicate balance of aromatic ginger, garlic, and diced tomatoes simmered in light coconut milk, making it an inviting and nourishing meal.

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NUTRITION

599kcal
Protein
34.8g
Fat
8.4g
Carbs
98.7g

SERVINGS

1 serving

INGREDIENTS

90g raw red lentils

2/3 cup canned chickpeas (rinsed)

1/3 cup light coconut milk

1/2 cup diced tomatoes

1/2 medium onion

1 cup fresh spinach

2 cloves garlic

1 tsp fresh ginger

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 and set aside.

  • 2

    In a medium pot, heat a splash of water or a tiny bit of oil if desired. Sauté the chopped onion until softened.

  • 3

    Add minced garlic and grated ginger; stir for about 30 seconds until fragrant.

  • 4

    Stir in the ground cumin, turmeric, and coriander, allowing the spices to bloom for another 30 seconds.

  • 5

    Add the red lentils, diced tomatoes, and chickpeas to the pot. Pour in the light coconut milk and an additional 1/2 cup of water.

  • 6

    Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has slightly thickened.

  • 7

    Fold in the fresh spinach and season with salt and pepper to taste. Allow spinach to wilt before removing from heat.

  • 8

    Serve warm, enjoying the comforting blend of flavors in this creamy, nutrient-packed curry.

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 soul-warming bowl of creamy coconut red lentil curry loaded with tender red lentils, hearty chickpeas, and vibrant spices with a touch of fresh spinach. This dish features a delicate balance of aromatic ginger, garlic, and diced tomatoes simmered in light coconut milk, making it an inviting and nourishing meal.

NUTRITION

599kcal
Protein
34.8g
Fat
8.4g
Carbs
98.7g

SERVINGS

1 serving

INGREDIENTS

90g raw red lentils

2/3 cup canned chickpeas (rinsed)

1/3 cup light coconut milk

1/2 cup diced tomatoes

1/2 medium onion

1 cup fresh spinach

2 cloves garlic

1 tsp fresh ginger

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium pot, heat a splash of water or a tiny bit of oil if desired. Sauté the chopped onion until softened.

  • 3

    Add minced garlic and grated ginger; stir for about 30 seconds until fragrant.

  • 4

    Stir in the ground cumin, turmeric, and coriander, allowing the spices to bloom for another 30 seconds.

  • 5

    Add the red lentils, diced tomatoes, and chickpeas to the pot. Pour in the light coconut milk and an additional 1/2 cup of water.

  • 6

    Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has slightly thickened.

  • 7

    Fold in the fresh spinach and season with salt and pepper to taste. Allow spinach to wilt before removing from heat.

  • 8

    Serve warm, enjoying the comforting blend of flavors in this creamy, nutrient-packed curry.