Creamy Coconut Red Lentil Stew with Spinach

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

Creamy Coconut Red Lentil Stew with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Stew with Spinach

A heartwarming, silky red lentil stew brightened by coconut milk and fresh spinach, enhanced with aromatic spices and a boost from savory tofu. This wholesome, plant-powered creation delivers vibrant flavors and satisfying textures perfect for a comforting meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

537kcal
Protein
35.0g
Fat
17.4g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1/3 cup red lentils (70g)

1/4 cup light coconut milk (60ml)

150g extra firm tofu

1 cup fresh spinach (30g)

1/4 medium onion, chopped (30g)

2 cloves garlic

1 tsp grated ginger

1/2 cup diced tomatoes (120g)

1 cup vegetable broth (240ml)

1 tsp turmeric

1 tsp cumin

Salt & 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 the chopped onions, garlic, and grated ginger. Sauté until the onions become translucent and fragrant.

  • 3

    Stir in the red lentils, turmeric, and cumin, to coat the aromatics evenly.

  • 4

    Pour in the vegetable broth and diced tomatoes. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.

  • 5

    Cube the extra firm tofu and gently add it into the saucepan, allowing it to warm through and absorb the spices.

  • 6

    Stir in the light coconut milk and fresh spinach. Continue simmering for another 5 minutes until the lentils are tender and the spinach has wilted.

  • 7

    Season with salt and pepper to taste. Adjust any spices if necessary.

  • 8

    Serve hot and enjoy a nourishing bowl of creamy, spiced red lentil stew.

Creamy Coconut Red Lentil Stew with Spinach

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

Creamy Coconut Red Lentil Stew with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Stew with Spinach

A heartwarming, silky red lentil stew brightened by coconut milk and fresh spinach, enhanced with aromatic spices and a boost from savory tofu. This wholesome, plant-powered creation delivers vibrant flavors and satisfying textures perfect for a comforting meal.

NUTRITION

537kcal
Protein
35.0g
Fat
17.4g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1/3 cup red lentils (70g)

1/4 cup light coconut milk (60ml)

150g extra firm tofu

1 cup fresh spinach (30g)

1/4 medium onion, chopped (30g)

2 cloves garlic

1 tsp grated ginger

1/2 cup diced tomatoes (120g)

1 cup vegetable broth (240ml)

1 tsp turmeric

1 tsp cumin

Salt & pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat a medium saucepan over medium heat. Add the chopped onions, garlic, and grated ginger. Sauté until the onions become translucent and fragrant.

  • 3

    Stir in the red lentils, turmeric, and cumin, to coat the aromatics evenly.

  • 4

    Pour in the vegetable broth and diced tomatoes. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.

  • 5

    Cube the extra firm tofu and gently add it into the saucepan, allowing it to warm through and absorb the spices.

  • 6

    Stir in the light coconut milk and fresh spinach. Continue simmering for another 5 minutes until the lentils are tender and the spinach has wilted.

  • 7

    Season with salt and pepper to taste. Adjust any spices if necessary.

  • 8

    Serve hot and enjoy a nourishing bowl of creamy, spiced red lentil stew.