Creamy Red Lentil Curry with Fresh Spinach

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

Creamy Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

Enjoy a warm and comforting bowl of creamy red lentil curry enriched with chickpeas and fresh spinach. The vibrant blend of aromatic spices, tangy lemon juice, and a touch of light coconut milk creates a satisfying and nourishing meal that's perfect for dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

557kcal
Protein
34.1g
Fat
7.7g
Carbs
93.2g

SERVINGS

1 serving

INGREDIENTS

90g Red Lentils

100g Light Coconut Milk

125g Chickpeas (canned, drained)

60g Fresh Spinach

50g Onion

6g Garlic (2 cloves)

2g Ginger (1 tsp grated)

125g Diced Tomatoes (canned)

10g Lemon Juice (1 tbsp)

2g Curry Powder (1 tsp)

Pinch of Salt

250ml Water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a pot, heat a small amount of water (or a splash of light coconut milk for extra creaminess) and sauté the chopped onion until softened.

  • 3

    Add the minced garlic and grated ginger to the onions, and sauté for about a minute until fragrant.

  • 4

    Stir in the curry powder and let the spices bloom for an additional 30 seconds.

  • 5

    Add the rinsed red lentils, diced tomatoes, chickpeas, and water to the pot. Bring the mixture to a gentle simmer.

  • 6

    Allow the lentils to cook for about 20 minutes, stirring occasionally, until they are tender and have absorbed most of the liquid.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Stir until the spinach wilts into the curry.

  • 8

    Finish with a splash of lemon juice and season with a pinch of salt. Adjust seasoning as needed.

  • 9

    Serve the creamy red lentil curry hot, enjoying its rich aroma and comforting texture.

Creamy Red Lentil Curry with Fresh Spinach

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

Creamy Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

Enjoy a warm and comforting bowl of creamy red lentil curry enriched with chickpeas and fresh spinach. The vibrant blend of aromatic spices, tangy lemon juice, and a touch of light coconut milk creates a satisfying and nourishing meal that's perfect for dinner.

NUTRITION

557kcal
Protein
34.1g
Fat
7.7g
Carbs
93.2g

SERVINGS

1 serving

INGREDIENTS

90g Red Lentils

100g Light Coconut Milk

125g Chickpeas (canned, drained)

60g Fresh Spinach

50g Onion

6g Garlic (2 cloves)

2g Ginger (1 tsp grated)

125g Diced Tomatoes (canned)

10g Lemon Juice (1 tbsp)

2g Curry Powder (1 tsp)

Pinch of Salt

250ml Water

PREPARATION

  • 1

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

  • 2

    In a pot, heat a small amount of water (or a splash of light coconut milk for extra creaminess) and sauté the chopped onion until softened.

  • 3

    Add the minced garlic and grated ginger to the onions, and sauté for about a minute until fragrant.

  • 4

    Stir in the curry powder and let the spices bloom for an additional 30 seconds.

  • 5

    Add the rinsed red lentils, diced tomatoes, chickpeas, and water to the pot. Bring the mixture to a gentle simmer.

  • 6

    Allow the lentils to cook for about 20 minutes, stirring occasionally, until they are tender and have absorbed most of the liquid.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Stir until the spinach wilts into the curry.

  • 8

    Finish with a splash of lemon juice and season with a pinch of salt. Adjust seasoning as needed.

  • 9

    Serve the creamy red lentil curry hot, enjoying its rich aroma and comforting texture.