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

A warming, creamy red lentil curry enriched with tender pieces of firm tofu and vibrant fresh spinach, simmered in a fragrant blend of tomatoes, coconut milk, garlic, and spices. This dish offers a satisfying balance of hearty lentils and fresh greens, creating a comforting meal perfect for dinner.

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NUTRITION

573kcal
Protein
37.5g
Fat
15.4g
Carbs
75.8g

SERVINGS

1 serving

INGREDIENTS

100g dry red lentils

80ml light coconut milk

60g fresh spinach

1/2 cup diced tomatoes

100g firm tofu

1/4 medium onion

2 cloves garlic

1 tsp olive oil

1 tsp assorted spices (cumin, turmeric, coriander, salt, pepper)

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 3

    Add the rinsed lentils and spices to the pan, stirring briefly to coat the lentils in the oil and spices.

  • 4

    Pour in the coconut milk, diced tomatoes (with their juices), and about 1 cup of water. Bring the mixture to a simmer.

  • 5

    Lower the heat and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and begin to break down.

  • 6

    While the lentils are simmering, cube the firm tofu. Once the lentils are nearly done, gently stir in the tofu and fresh spinach.

  • 7

    Simmer for an additional 5 minutes until the tofu warms through and the spinach wilts.

  • 8

    Taste and adjust the seasonings if needed before serving.

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

A warming, creamy red lentil curry enriched with tender pieces of firm tofu and vibrant fresh spinach, simmered in a fragrant blend of tomatoes, coconut milk, garlic, and spices. This dish offers a satisfying balance of hearty lentils and fresh greens, creating a comforting meal perfect for dinner.

NUTRITION

573kcal
Protein
37.5g
Fat
15.4g
Carbs
75.8g

SERVINGS

1 serving

INGREDIENTS

100g dry red lentils

80ml light coconut milk

60g fresh spinach

1/2 cup diced tomatoes

100g firm tofu

1/4 medium onion

2 cloves garlic

1 tsp olive oil

1 tsp assorted spices (cumin, turmeric, coriander, salt, pepper)

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 3

    Add the rinsed lentils and spices to the pan, stirring briefly to coat the lentils in the oil and spices.

  • 4

    Pour in the coconut milk, diced tomatoes (with their juices), and about 1 cup of water. Bring the mixture to a simmer.

  • 5

    Lower the heat and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and begin to break down.

  • 6

    While the lentils are simmering, cube the firm tofu. Once the lentils are nearly done, gently stir in the tofu and fresh spinach.

  • 7

    Simmer for an additional 5 minutes until the tofu warms through and the spinach wilts.

  • 8

    Taste and adjust the seasonings if needed before serving.