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 and aromatic red lentil curry infused with light coconut milk, hearty chickpeas, and a bright medley of tomatoes, spinach, and warming spices. This dish offers a creamy texture with vibrant flavors that make it a satisfying meal any time of day.

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NUTRITION

610kcal
Protein
33.5g
Fat
12g
Carbs
91.1g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils

2/3 cup Chickpeas (approx. 110g)

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

1 cup Fresh Spinach

1/2 cup Vegetable Broth

1 clove Garlic

1 tsp Fresh Ginger

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Finely chop the onion, garlic, and ginger. Drain and rinse the chickpeas if using canned.

  • 3

    In a medium saucepan, heat a splash of water or a tiny bit of oil over medium heat. Sauté the chopped onion, garlic, and ginger until soft and fragrant.

  • 4

    Stir in the turmeric and cumin powder, letting the spices bloom for about 30 seconds.

  • 5

    Add the red lentils, chickpeas, diced tomatoes, and vegetable broth to the pan. Bring to a gentle simmer.

  • 6

    Pour in the light coconut milk and stir well. Allow the curry to simmer for about 15-20 minutes, or until the lentils are tender and the curry has thickened.

  • 7

    In the last few minutes of cooking, add the fresh spinach and stir until just wilted. Season with salt and pepper to taste.

  • 8

    Serve warm. Enjoy this creamy, comforting curry as a hearty meal any time of day.

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 and aromatic red lentil curry infused with light coconut milk, hearty chickpeas, and a bright medley of tomatoes, spinach, and warming spices. This dish offers a creamy texture with vibrant flavors that make it a satisfying meal any time of day.

NUTRITION

610kcal
Protein
33.5g
Fat
12g
Carbs
91.1g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils

2/3 cup Chickpeas (approx. 110g)

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

1 cup Fresh Spinach

1/2 cup Vegetable Broth

1 clove Garlic

1 tsp Fresh Ginger

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Finely chop the onion, garlic, and ginger. Drain and rinse the chickpeas if using canned.

  • 3

    In a medium saucepan, heat a splash of water or a tiny bit of oil over medium heat. Sauté the chopped onion, garlic, and ginger until soft and fragrant.

  • 4

    Stir in the turmeric and cumin powder, letting the spices bloom for about 30 seconds.

  • 5

    Add the red lentils, chickpeas, diced tomatoes, and vegetable broth to the pan. Bring to a gentle simmer.

  • 6

    Pour in the light coconut milk and stir well. Allow the curry to simmer for about 15-20 minutes, or until the lentils are tender and the curry has thickened.

  • 7

    In the last few minutes of cooking, add the fresh spinach and stir until just wilted. Season with salt and pepper to taste.

  • 8

    Serve warm. Enjoy this creamy, comforting curry as a hearty meal any time of day.