Name: Creamy Coconut Red Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 70g Red Lentils; 175g Extra Firm Tofu; 1/2 cup Chickpeas; 2 Tbsp Light Coconut Milk; 1/2 cup Diced Tomatoes; 1/4 medium Yellow Onion; 1 Garlic clove; 1 Tbsp Red Curry Paste; 2 Tbsp Fresh Cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

A vibrant and aromatic red lentil curry simmered with extra-firm tofu and hearty chickpeas in a fragrant blend of red curry paste, fresh tomatoes, and a touch of light coconut milk. This dish offers a luscious, creamy sauce balanced with spices and fresh ingredients that makes every bite a comfort in a bowl.

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NUTRITION

Protein

33.5g

Fat

12.8g

Carbs

79g

SERVINGS

1 serving

INGREDIENTS

70g Red Lentils

175g Extra Firm Tofu

1/2 cup Chickpeas

2 Tbsp Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Yellow Onion

1 Garlic clove

1 Tbsp Red Curry Paste

2 Tbsp Fresh Cilantro

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PREPARATION

1
Rinse the red lentils and set them aside.
2
Heat a non-stick pan over medium heat, and lightly sauté the chopped onion and minced garlic until fragrant and translucent.
3
Stir in the red curry paste and allow it to bloom for a minute.
4
Add the red lentils along with 1 cup of water, and bring to a gentle simmer.
5
Dice the extra-firm tofu into cubes and rinse the chickpeas if using canned.
6
Once the lentils begin to soften (about 10 minutes), add the tofu, chickpeas, diced tomatoes, and light coconut milk to the pan.
7
Simmer the curry gently for another 8-10 minutes, stirring occasionally, until the lentils are fully cooked and the flavors meld together.
8
Taste and season with salt as needed.
9
Garnish with fresh chopped cilantro before serving.