Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

A comforting bowl of creamy red lentil stew bursting with warm spices, tender vegetables, and a subtle coconut cream finish. This hearty meal is perfect for any time of day and offers a satisfying blend of textures and flavors.

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NUTRITION

627kcal
Protein
35.8g
Fat
11.4g
Carbs
101.3g

SERVINGS

1 serving

INGREDIENTS

100 grams Red Lentils

1/2 cup Canned Chickpeas (125 grams)

50 grams Onion

50 grams Carrot

1 clove Garlic

100 grams Diced Tomatoes

30 grams Spinach

1/8 cup Light Coconut Milk

1 tsp Olive Oil

Spice Blend (Cumin, Turmeric, Paprika, Salt, Pepper)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and carrot, and sauté until they soften, about 3-4 minutes.

  • 3

    Add the minced garlic and your spice blend (cumin, turmeric, paprika, salt, and pepper). Sauté for an additional minute until fragrant.

  • 4

    Stir in the red lentils, diced tomatoes, and chickpeas. Mix well to combine all the flavors.

  • 5

    Pour in the light coconut milk along with a cup of water. Bring the mixture to a simmer.

  • 6

    Allow the stew to simmer for about 20 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally.

  • 7

    In the last few minutes of cooking, add the spinach and let it wilt into the stew.

  • 8

    Taste and adjust the seasoning if needed before serving.

Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

A comforting bowl of creamy red lentil stew bursting with warm spices, tender vegetables, and a subtle coconut cream finish. This hearty meal is perfect for any time of day and offers a satisfying blend of textures and flavors.

NUTRITION

627kcal
Protein
35.8g
Fat
11.4g
Carbs
101.3g

SERVINGS

1 serving

INGREDIENTS

100 grams Red Lentils

1/2 cup Canned Chickpeas (125 grams)

50 grams Onion

50 grams Carrot

1 clove Garlic

100 grams Diced Tomatoes

30 grams Spinach

1/8 cup Light Coconut Milk

1 tsp Olive Oil

Spice Blend (Cumin, Turmeric, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and carrot, and sauté until they soften, about 3-4 minutes.

  • 3

    Add the minced garlic and your spice blend (cumin, turmeric, paprika, salt, and pepper). Sauté for an additional minute until fragrant.

  • 4

    Stir in the red lentils, diced tomatoes, and chickpeas. Mix well to combine all the flavors.

  • 5

    Pour in the light coconut milk along with a cup of water. Bring the mixture to a simmer.

  • 6

    Allow the stew to simmer for about 20 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally.

  • 7

    In the last few minutes of cooking, add the spinach and let it wilt into the stew.

  • 8

    Taste and adjust the seasoning if needed before serving.