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 warm, comforting dal that brings together earthy red lentils and silky coconut milk, accented with aromatic turmeric, cumin, and a hint of ginger. This dish has a rich, velvety texture and layers of flavor, making it a satisfying meal any time of day.

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NUTRITION

572kcal
Protein
33.8g
Fat
14.7g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils

1/2 cup Lite Coconut Milk (120ml)

100g Firm Tofu

50g Chickpeas

100g Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger (grated)

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

Salt and Black Pepper to taste

1.5 cups Water

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a saucepan, heat a small non-stick pan over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant, about 3-4 minutes.

  • 4

    Add the rinsed lentils to the saucepan along with the water, diced tomatoes, turmeric, cumin, salt, and pepper. Stir to combine.

  • 5

    Bring the mixture to a simmer and cook for about 15-20 minutes, stirring occasionally, until the lentils are tender.

  • 6

    Cube the firm tofu and add it along with the chickpeas and lite coconut milk. Allow the dal to simmer for an additional 5 minutes, letting the flavors meld and the tofu heat through.

  • 7

    Taste and adjust seasonings as needed. The consistency can be thinned with a little extra water if desired.

  • 8

    Serve hot, garnished with fresh herbs or a squeeze of lemon if desired.

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 warm, comforting dal that brings together earthy red lentils and silky coconut milk, accented with aromatic turmeric, cumin, and a hint of ginger. This dish has a rich, velvety texture and layers of flavor, making it a satisfying meal any time of day.

NUTRITION

572kcal
Protein
33.8g
Fat
14.7g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils

1/2 cup Lite Coconut Milk (120ml)

100g Firm Tofu

50g Chickpeas

100g Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger (grated)

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

Salt and Black Pepper to taste

1.5 cups Water

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a saucepan, heat a small non-stick pan over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant, about 3-4 minutes.

  • 4

    Add the rinsed lentils to the saucepan along with the water, diced tomatoes, turmeric, cumin, salt, and pepper. Stir to combine.

  • 5

    Bring the mixture to a simmer and cook for about 15-20 minutes, stirring occasionally, until the lentils are tender.

  • 6

    Cube the firm tofu and add it along with the chickpeas and lite coconut milk. Allow the dal to simmer for an additional 5 minutes, letting the flavors meld and the tofu heat through.

  • 7

    Taste and adjust seasonings as needed. The consistency can be thinned with a little extra water if desired.

  • 8

    Serve hot, garnished with fresh herbs or a squeeze of lemon if desired.