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

Enjoy a warming, aromatic dal featuring red lentils simmered in a fragrant blend of turmeric, cumin, and ginger, enriched with a light coconut milk creaminess and hearty tofu. This dish delivers a delightful balance of spices and textures, perfect for a nourishing meal any time of day.

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NUTRITION

529kcal
Protein
35.0g
Fat
13g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (75g)

1/2 cup light coconut milk (120g)

150g firm tofu

1/4 cup diced onion (40g)

1 clove garlic, minced

1 tsp grated fresh ginger

1 tsp turmeric powder

1 tsp cumin powder

1 cup vegetable broth

1 cup fresh spinach

1/2 tsp salt

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat a medium saucepan over medium heat. Add the diced onion and sauté until soft and translucent.

  • 3

    Add the minced garlic, grated ginger, turmeric, and cumin to the onions. Stir for about 30 seconds until fragrant.

  • 4

    Pour in the vegetable broth and light coconut milk, then add the rinsed red lentils. Bring the mixture to a simmer.

  • 5

    Cube the firm tofu and gently stir it into the simmering dal. Allow the mixture to cook for about 15-20 minutes, stirring occasionally, until the lentils are tender and the dal has thickened.

  • 6

    In the final few minutes of cooking, add the fresh spinach and salt, stirring until the spinach wilts.

  • 7

    Taste and adjust seasonings if needed, then 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

Enjoy a warming, aromatic dal featuring red lentils simmered in a fragrant blend of turmeric, cumin, and ginger, enriched with a light coconut milk creaminess and hearty tofu. This dish delivers a delightful balance of spices and textures, perfect for a nourishing meal any time of day.

NUTRITION

529kcal
Protein
35.0g
Fat
13g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (75g)

1/2 cup light coconut milk (120g)

150g firm tofu

1/4 cup diced onion (40g)

1 clove garlic, minced

1 tsp grated fresh ginger

1 tsp turmeric powder

1 tsp cumin powder

1 cup vegetable broth

1 cup fresh spinach

1/2 tsp salt

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat a medium saucepan over medium heat. Add the diced onion and sauté until soft and translucent.

  • 3

    Add the minced garlic, grated ginger, turmeric, and cumin to the onions. Stir for about 30 seconds until fragrant.

  • 4

    Pour in the vegetable broth and light coconut milk, then add the rinsed red lentils. Bring the mixture to a simmer.

  • 5

    Cube the firm tofu and gently stir it into the simmering dal. Allow the mixture to cook for about 15-20 minutes, stirring occasionally, until the lentils are tender and the dal has thickened.

  • 6

    In the final few minutes of cooking, add the fresh spinach and salt, stirring until the spinach wilts.

  • 7

    Taste and adjust seasonings if needed, then serve warm.