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

This vibrant curry features red lentils simmered in a silky, light coconut milk with the tanginess of diced tomatoes and the hearty addition of chickpeas. Infused with warming spices, fresh garlic, ginger, and a handful of spinach for brightness, this dish delivers comforting flavors and a satisfying texture for any meal of the day.

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NUTRITION

601kcal
Protein
35.8g
Fat
7.9g
Carbs
90.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (dry, ~100g)

1/3 cup lite coconut milk (~80g)

1/2 cup diced tomatoes (~120g)

1/2 cup cooked chickpeas (~82g)

1/4 cup chopped onion (~40g)

2 cloves minced garlic (~6g)

1 tsp minced ginger (~2g)

1 cup fresh spinach (30g)

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp red chili flakes

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat a non-stick pot over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion softens and becomes translucent.

  • 3

    Stir in the ground cumin, ground turmeric, and red chili flakes, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, diced tomatoes, and lite coconut milk to the pot. Stir well and bring the mixture to a gentle simmer.

  • 5

    Mix in the cooked chickpeas and let the curry simmer for about 15-20 minutes, or until the lentils are tender. If the mixture becomes too thick, add a splash of water to reach your desired consistency.

  • 6

    Just before serving, fold in the fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 7

    Serve warm as a satisfying meal for breakfast, lunch, or dinner.

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

This vibrant curry features red lentils simmered in a silky, light coconut milk with the tanginess of diced tomatoes and the hearty addition of chickpeas. Infused with warming spices, fresh garlic, ginger, and a handful of spinach for brightness, this dish delivers comforting flavors and a satisfying texture for any meal of the day.

NUTRITION

601kcal
Protein
35.8g
Fat
7.9g
Carbs
90.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (dry, ~100g)

1/3 cup lite coconut milk (~80g)

1/2 cup diced tomatoes (~120g)

1/2 cup cooked chickpeas (~82g)

1/4 cup chopped onion (~40g)

2 cloves minced garlic (~6g)

1 tsp minced ginger (~2g)

1 cup fresh spinach (30g)

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp red chili flakes

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat a non-stick pot over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion softens and becomes translucent.

  • 3

    Stir in the ground cumin, ground turmeric, and red chili flakes, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, diced tomatoes, and lite coconut milk to the pot. Stir well and bring the mixture to a gentle simmer.

  • 5

    Mix in the cooked chickpeas and let the curry simmer for about 15-20 minutes, or until the lentils are tender. If the mixture becomes too thick, add a splash of water to reach your desired consistency.

  • 6

    Just before serving, fold in the fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 7

    Serve warm as a satisfying meal for breakfast, lunch, or dinner.