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 warming, fragrant curry featuring red lentils simmered in a light coconut broth with chickpeas, tomatoes, and fresh spinach. Aromatic onions, garlic, and ginger meld with spices to create a velvety sauce perfect for a satisfying, nutrient-rich meal.

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NUTRITION

585kcal
Protein
31.6g
Fat
14.5g
Carbs
83.9g

SERVINGS

1 serving

INGREDIENTS

75g Red Lentils

1/3 cup Light Coconut Milk

1/2 cup Cooked Chickpeas

30g Firm Tofu

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

Spices (cumin, turmeric, coriander, salt, pepper)

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PREPARATION

  • 1

    Rinse the red lentils in cold water and set aside.

  • 2

    Finely dice the onion, mince the garlic, and grate the ginger.

  • 3

    In a medium saucepan, sauté the onion in a splash of water or a light oil substitute until softened.

  • 4

    Add garlic and ginger to the pan and cook for an additional minute until fragrant.

  • 5

    Stir in the red lentils, diced tomatoes, and your selected spices (cumin, turmeric, coriander, salt, and pepper) to taste.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Add the cooked chickpeas and crumble in the tofu. Allow the curry to simmer for about 15-20 minutes until the lentils are tender and the flavors meld.

  • 8

    In the final few minutes, stir in the fresh spinach until just wilted.

  • 9

    Taste and adjust seasonings as needed before serving. Enjoy this hearty, creamy curry on its own or with a side of your favorite whole grain.

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 warming, fragrant curry featuring red lentils simmered in a light coconut broth with chickpeas, tomatoes, and fresh spinach. Aromatic onions, garlic, and ginger meld with spices to create a velvety sauce perfect for a satisfying, nutrient-rich meal.

NUTRITION

585kcal
Protein
31.6g
Fat
14.5g
Carbs
83.9g

SERVINGS

1 serving

INGREDIENTS

75g Red Lentils

1/3 cup Light Coconut Milk

1/2 cup Cooked Chickpeas

30g Firm Tofu

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

Spices (cumin, turmeric, coriander, salt, pepper)

PREPARATION

  • 1

    Rinse the red lentils in cold water and set aside.

  • 2

    Finely dice the onion, mince the garlic, and grate the ginger.

  • 3

    In a medium saucepan, sauté the onion in a splash of water or a light oil substitute until softened.

  • 4

    Add garlic and ginger to the pan and cook for an additional minute until fragrant.

  • 5

    Stir in the red lentils, diced tomatoes, and your selected spices (cumin, turmeric, coriander, salt, and pepper) to taste.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Add the cooked chickpeas and crumble in the tofu. Allow the curry to simmer for about 15-20 minutes until the lentils are tender and the flavors meld.

  • 8

    In the final few minutes, stir in the fresh spinach until just wilted.

  • 9

    Taste and adjust seasonings as needed before serving. Enjoy this hearty, creamy curry on its own or with a side of your favorite whole grain.