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 comforting, creamy curry that blends the hearty texture of red lentils with the tropical smoothness of coconut milk and the soft bite of tofu. This vibrant dish is infused with aromatic spices, fresh ginger, and garlic, creating a balanced, nourishing meal perfect for any time of day.

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NUTRITION

595kcal
Protein
37.0g
Fat
13.6g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

100g dry red lentils

1/3 cup light coconut milk (approx. 80g)

3 oz firm tofu (approx. 85g)

1/2 cup diced tomatoes

1/2 medium yellow onion, diced

2 garlic cloves, minced

1 tsp grated fresh ginger

1 tsp coconut oil

1 tbsp spice blend (cumin, turmeric, coriander, red chili powder)

Salt and pepper to taste

1.5 cups water

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PREPARATION

  • 1

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

  • 2

    Heat coconut oil in a large saucepan over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 3

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

  • 4

    Add the spice blend to the pan, stirring to coat the onions and release the aromas.

  • 5

    Pour in the red lentils, diced tomatoes, coconut milk, and water. Bring the mixture to a gentle simmer.

  • 6

    Cube the firm tofu and add it to the curry. Season with salt and pepper to taste.

  • 7

    Reduce heat and allow the curry to simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened slightly.

  • 8

    Stir occasionally to prevent sticking, and adjust seasoning as needed before serving.

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 comforting, creamy curry that blends the hearty texture of red lentils with the tropical smoothness of coconut milk and the soft bite of tofu. This vibrant dish is infused with aromatic spices, fresh ginger, and garlic, creating a balanced, nourishing meal perfect for any time of day.

NUTRITION

595kcal
Protein
37.0g
Fat
13.6g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

100g dry red lentils

1/3 cup light coconut milk (approx. 80g)

3 oz firm tofu (approx. 85g)

1/2 cup diced tomatoes

1/2 medium yellow onion, diced

2 garlic cloves, minced

1 tsp grated fresh ginger

1 tsp coconut oil

1 tbsp spice blend (cumin, turmeric, coriander, red chili powder)

Salt and pepper to taste

1.5 cups water

PREPARATION

  • 1

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

  • 2

    Heat coconut oil in a large saucepan over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 3

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

  • 4

    Add the spice blend to the pan, stirring to coat the onions and release the aromas.

  • 5

    Pour in the red lentils, diced tomatoes, coconut milk, and water. Bring the mixture to a gentle simmer.

  • 6

    Cube the firm tofu and add it to the curry. Season with salt and pepper to taste.

  • 7

    Reduce heat and allow the curry to simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened slightly.

  • 8

    Stir occasionally to prevent sticking, and adjust seasoning as needed before serving.