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

Enjoy a warming bowl of creamy coconut red lentil curry that balances hearty lentils and protein-packed tofu with vibrant spices, fresh tomatoes, and spinach. This comforting dish delivers a delightful blend of textures and aromas with a touch of nutritional yeast to finish it off.

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NUTRITION

426kcal
Protein
33.9g
Fat
13.2g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (about 50g)

200g Firm Tofu

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/4 medium Onion

1 clove Garlic

1 tsp Ginger

1 tbsp Nutritional Yeast

1 tsp mixed Spices (Cumin, Turmeric, Curry Powder, Salt & Pepper)

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Cube the firm tofu and lightly pat dry.

  • 3

    Chop the onion, mince the garlic, and grate the ginger.

  • 4

    In a medium pot, sauté the onion, garlic, and ginger over medium heat until the onion softens, about 3 minutes.

  • 5

    Add the diced tomatoes and mixed spices to the pot, stirring for about 1 minute until fragrant.

  • 6

    Pour in about 1 cup of water and add the rinsed red lentils; bring to a gentle simmer and cook for 15-20 minutes until the lentils are tender.

  • 7

    When the lentils are nearly done, gently stir in the cubed tofu and light coconut milk, allowing the curry to heat through for about 5 minutes.

  • 8

    Fold in the fresh spinach and sprinkle the nutritional yeast over the curry, stirring until the spinach wilts.

  • 9

    Taste and adjust seasonings 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

Enjoy a warming bowl of creamy coconut red lentil curry that balances hearty lentils and protein-packed tofu with vibrant spices, fresh tomatoes, and spinach. This comforting dish delivers a delightful blend of textures and aromas with a touch of nutritional yeast to finish it off.

NUTRITION

426kcal
Protein
33.9g
Fat
13.2g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (about 50g)

200g Firm Tofu

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/4 medium Onion

1 clove Garlic

1 tsp Ginger

1 tbsp Nutritional Yeast

1 tsp mixed Spices (Cumin, Turmeric, Curry Powder, Salt & Pepper)

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Cube the firm tofu and lightly pat dry.

  • 3

    Chop the onion, mince the garlic, and grate the ginger.

  • 4

    In a medium pot, sauté the onion, garlic, and ginger over medium heat until the onion softens, about 3 minutes.

  • 5

    Add the diced tomatoes and mixed spices to the pot, stirring for about 1 minute until fragrant.

  • 6

    Pour in about 1 cup of water and add the rinsed red lentils; bring to a gentle simmer and cook for 15-20 minutes until the lentils are tender.

  • 7

    When the lentils are nearly done, gently stir in the cubed tofu and light coconut milk, allowing the curry to heat through for about 5 minutes.

  • 8

    Fold in the fresh spinach and sprinkle the nutritional yeast over the curry, stirring until the spinach wilts.

  • 9

    Taste and adjust seasonings as needed before serving.