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

A comforting, creamy dal that combines the earthiness of red lentils with the subtle sweetness of light coconut milk, enriched with chickpeas and a boost of pea protein. Infused with aromatic spices and finished with fresh cilantro, this dish offers a vibrant burst of flavor in every spoonful.

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NUTRITION

636kcal
Protein
42.5g
Fat
14.4g
Carbs
85.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (67g)

1/2 cup cooked chickpeas (82g)

1 scoop pea protein powder (approx. 30g)

1/2 cup light coconut milk (120g)

1/2 tsp olive oil

1 small onion (70g)

2 cloves garlic

1 tsp grated fresh ginger

1/2 cup diced tomatoes (120g)

1 cup vegetable broth (240g)

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

2 tbsp fresh cilantro, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent.

  • 3

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

  • 4

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

  • 5

    Pour in the vegetable broth, diced tomatoes, and light coconut milk. Bring the mixture to a simmer.

  • 6

    Add the red lentils and chickpeas to the saucepan. Simmer on medium-low heat for about 20 minutes, or until the lentils are tender and have broken down, stirring occasionally.

  • 7

    Once the red lentils are soft, stir in the pea protein powder thoroughly to combine, ensuring no lumps.

  • 8

    Season with salt and pepper to taste. Let the dal simmer for an additional 2 minutes.

  • 9

    Remove from heat and garnish with freshly chopped cilantro before serving.

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

A comforting, creamy dal that combines the earthiness of red lentils with the subtle sweetness of light coconut milk, enriched with chickpeas and a boost of pea protein. Infused with aromatic spices and finished with fresh cilantro, this dish offers a vibrant burst of flavor in every spoonful.

NUTRITION

636kcal
Protein
42.5g
Fat
14.4g
Carbs
85.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (67g)

1/2 cup cooked chickpeas (82g)

1 scoop pea protein powder (approx. 30g)

1/2 cup light coconut milk (120g)

1/2 tsp olive oil

1 small onion (70g)

2 cloves garlic

1 tsp grated fresh ginger

1/2 cup diced tomatoes (120g)

1 cup vegetable broth (240g)

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

2 tbsp fresh cilantro, chopped

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent.

  • 3

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

  • 4

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

  • 5

    Pour in the vegetable broth, diced tomatoes, and light coconut milk. Bring the mixture to a simmer.

  • 6

    Add the red lentils and chickpeas to the saucepan. Simmer on medium-low heat for about 20 minutes, or until the lentils are tender and have broken down, stirring occasionally.

  • 7

    Once the red lentils are soft, stir in the pea protein powder thoroughly to combine, ensuring no lumps.

  • 8

    Season with salt and pepper to taste. Let the dal simmer for an additional 2 minutes.

  • 9

    Remove from heat and garnish with freshly chopped cilantro before serving.