Creamy Coconut Red Lentil and Vegetable Stew

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

Creamy Coconut Red Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil and Vegetable Stew

A warm, comforting stew that blends the creaminess of light coconut milk with hearty red lentils, tofu, chickpeas, and vibrant vegetables, infused with aromatic spices for a balanced, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

590kcal
Protein
32.5g
Fat
18.3g
Carbs
74.0g

SERVINGS

1 serving

INGREDIENTS

60g Red Lentils

100g Extra Firm Tofu, cubed

100ml Light Coconut Milk

50g Chickpeas, drained

1/2 medium Carrot (approx. 60g)

1 cup Spinach (approx. 30g)

1/2 cup Cherry Tomatoes (approx. 90g)

1/2 small Onion (approx. 50g)

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Turmeric

1 tsp Cumin

1 tsp Coriander

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat a medium saucepan over medium heat. Add a splash of water or a tiny drizzle of oil if desired.

  • 3

    Sauté the chopped onion, garlic, and grated ginger until the onion becomes translucent and fragrant.

  • 4

    Add the red lentils, diced carrot, and spices (turmeric, cumin, coriander). Stir to coat everything evenly.

  • 5

    Pour in the light coconut milk and approximately 200ml of water to achieve a stew-like consistency.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, or until the lentils and carrots are tender.

  • 7

    Add the cubed tofu, chickpeas, spinach, and cherry tomatoes. Simmer for an additional 5 minutes to heat through and allow the flavors to meld.

  • 8

    Season with salt and pepper to taste. Adjust the consistency with a little more water if the stew is too thick.

  • 9

    Serve hot, enjoying the creamy texture and rich spice-infused broth.

Creamy Coconut Red Lentil and Vegetable Stew

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

Creamy Coconut Red Lentil and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil and Vegetable Stew

A warm, comforting stew that blends the creaminess of light coconut milk with hearty red lentils, tofu, chickpeas, and vibrant vegetables, infused with aromatic spices for a balanced, satisfying meal.

NUTRITION

590kcal
Protein
32.5g
Fat
18.3g
Carbs
74.0g

SERVINGS

1 serving

INGREDIENTS

60g Red Lentils

100g Extra Firm Tofu, cubed

100ml Light Coconut Milk

50g Chickpeas, drained

1/2 medium Carrot (approx. 60g)

1 cup Spinach (approx. 30g)

1/2 cup Cherry Tomatoes (approx. 90g)

1/2 small Onion (approx. 50g)

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Turmeric

1 tsp Cumin

1 tsp Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat a medium saucepan over medium heat. Add a splash of water or a tiny drizzle of oil if desired.

  • 3

    Sauté the chopped onion, garlic, and grated ginger until the onion becomes translucent and fragrant.

  • 4

    Add the red lentils, diced carrot, and spices (turmeric, cumin, coriander). Stir to coat everything evenly.

  • 5

    Pour in the light coconut milk and approximately 200ml of water to achieve a stew-like consistency.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, or until the lentils and carrots are tender.

  • 7

    Add the cubed tofu, chickpeas, spinach, and cherry tomatoes. Simmer for an additional 5 minutes to heat through and allow the flavors to meld.

  • 8

    Season with salt and pepper to taste. Adjust the consistency with a little more water if the stew is too thick.

  • 9

    Serve hot, enjoying the creamy texture and rich spice-infused broth.