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 – a beautifully spiced, velvety, and nutrient-dense dish brimming with tender red lentils and hearty chickpeas simmered in a fragrant coconut-tomato broth. Finished with fresh spinach and a blend of spices, this curry offers a satisfying balance of creamy texture and bold flavors perfect for any meal of the day.

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NUTRITION

573kcal
Protein
31.4g
Fat
10.7g
Carbs
89.1g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils

120g Chickpeas (canned, drained)

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

1 Garlic clove

1 tsp Fresh Ginger

1 cup Baby Spinach

Spice Blend (turmeric, cumin, coriander, red chili powder, salt, pepper)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Finely chop the onion, garlic, and ginger.

  • 3

    In a medium saucepan, heat a small amount of water or oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.

  • 4

    Add the spice blend (turmeric, cumin, coriander, red chili powder, salt, and pepper) to the pan, stirring for about 30 seconds until fragrant.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine.

  • 6

    Add the rinsed red lentils and drained chickpeas to the saucepan. Add about 1 cup of water (adjust based on desired thickness). Bring the mixture to a simmer.

  • 7

    Cover and let simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

  • 8

    Stir in the baby spinach and cook until just wilted, about 2 minutes.

  • 9

    Taste and adjust seasonings as needed, then serve hot. Enjoy your hearty, creamy curry!

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 – a beautifully spiced, velvety, and nutrient-dense dish brimming with tender red lentils and hearty chickpeas simmered in a fragrant coconut-tomato broth. Finished with fresh spinach and a blend of spices, this curry offers a satisfying balance of creamy texture and bold flavors perfect for any meal of the day.

NUTRITION

573kcal
Protein
31.4g
Fat
10.7g
Carbs
89.1g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils

120g Chickpeas (canned, drained)

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

1 Garlic clove

1 tsp Fresh Ginger

1 cup Baby Spinach

Spice Blend (turmeric, cumin, coriander, red chili powder, salt, pepper)

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Finely chop the onion, garlic, and ginger.

  • 3

    In a medium saucepan, heat a small amount of water or oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.

  • 4

    Add the spice blend (turmeric, cumin, coriander, red chili powder, salt, and pepper) to the pan, stirring for about 30 seconds until fragrant.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine.

  • 6

    Add the rinsed red lentils and drained chickpeas to the saucepan. Add about 1 cup of water (adjust based on desired thickness). Bring the mixture to a simmer.

  • 7

    Cover and let simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

  • 8

    Stir in the baby spinach and cook until just wilted, about 2 minutes.

  • 9

    Taste and adjust seasonings as needed, then serve hot. Enjoy your hearty, creamy curry!