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

A vibrant, creamy red lentil curry infused with aromatic spices, light coconut milk, and a burst of fresh spinach. Perfect for a comforting meal that's both hearty and balanced.

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NUTRITION

620kcal
Protein
36.5g
Fat
9.4g
Carbs
99.6g

SERVINGS

1 serving

INGREDIENTS

100 grams Red Lentils

0.5 cup Chickpeas (canned, drained)

0.25 cup Light Coconut Milk

0.5 cup Diced Tomatoes

1 cup Fresh Spinach

0.25 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 cup Water

1 tsp Cumin Powder

1 tsp Turmeric Powder

0.5 tsp Red Chili Powder

0.5 tsp Salt

0.25 tsp Black Pepper

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PREPARATION

  • 1

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

  • 2

    Dice the quarter onion, mince the garlic cloves, and grate the fresh ginger.

  • 3

    In a medium saucepan, combine the red lentils, water, diced tomatoes, cumin, turmeric, and red chili powder. Bring to a simmer over medium heat.

  • 4

    Add the minced garlic, grated ginger, and diced onion to the simmering lentils. Stir well.

  • 5

    Allow the mixture to simmer gently for about 15-20 minutes, or until the lentils are soft and most of the liquid has been absorbed.

  • 6

    Stir in the chickpeas and light coconut milk. Let the curry simmer for an additional 5 minutes to meld the flavors.

  • 7

    Fold in the fresh spinach and season with salt and black pepper. Continue to cook until the spinach is wilted, about 2 minutes.

  • 8

    Taste and adjust seasonings as necessary. Serve warm.

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

A vibrant, creamy red lentil curry infused with aromatic spices, light coconut milk, and a burst of fresh spinach. Perfect for a comforting meal that's both hearty and balanced.

NUTRITION

620kcal
Protein
36.5g
Fat
9.4g
Carbs
99.6g

SERVINGS

1 serving

INGREDIENTS

100 grams Red Lentils

0.5 cup Chickpeas (canned, drained)

0.25 cup Light Coconut Milk

0.5 cup Diced Tomatoes

1 cup Fresh Spinach

0.25 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 cup Water

1 tsp Cumin Powder

1 tsp Turmeric Powder

0.5 tsp Red Chili Powder

0.5 tsp Salt

0.25 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

    Dice the quarter onion, mince the garlic cloves, and grate the fresh ginger.

  • 3

    In a medium saucepan, combine the red lentils, water, diced tomatoes, cumin, turmeric, and red chili powder. Bring to a simmer over medium heat.

  • 4

    Add the minced garlic, grated ginger, and diced onion to the simmering lentils. Stir well.

  • 5

    Allow the mixture to simmer gently for about 15-20 minutes, or until the lentils are soft and most of the liquid has been absorbed.

  • 6

    Stir in the chickpeas and light coconut milk. Let the curry simmer for an additional 5 minutes to meld the flavors.

  • 7

    Fold in the fresh spinach and season with salt and black pepper. Continue to cook until the spinach is wilted, about 2 minutes.

  • 8

    Taste and adjust seasonings as necessary. Serve warm.