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

Dive into a luscious bowl of creamy red lentil curry infused with aromatic spices and enriched with protein-packed tofu and vibrant spinach. This comforting dish melds velvety textures with a perfect blend of savory warmth and subtle tang from tomatoes and aromatics.

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NUTRITION

479kcal
Protein
32.5g
Fat
13.6g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (66g)

150g firm tofu

1/4 cup light coconut milk (60ml)

2 cups fresh spinach (60g)

1/4 medium yellow onion (30g), chopped

1 garlic clove, minced

1/2 cup diced tomatoes (120g)

1 tsp grated fresh ginger

1 tsp turmeric powder

1 tsp cumin powder

1 pinch salt

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PREPARATION

  • 1

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

  • 2

    Heat a nonstick pan over medium heat. Add the chopped onions and sauté until they become translucent.

  • 3

    Add the minced garlic and grated ginger, stirring for about 1 minute until aromatic.

  • 4

    Mix in the turmeric and cumin powders, letting the spices bloom for 30 seconds.

  • 5

    Stir in the red lentils and diced tomatoes, then pour in the light coconut milk along with 1/2 cup water. Bring the mixture to a gentle simmer.

  • 6

    Reduce the heat and cook for 15-20 minutes until the lentils are tender and the curry has thickened slightly.

  • 7

    Cube the tofu and gently incorporate it into the curry, cooking for an additional 3-5 minutes to heat through.

  • 8

    Fold in the fresh spinach leaves, allowing them to wilt just before removing the curry from heat.

  • 9

    Season with a pinch of salt, taste, and adjust spices as 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

Dive into a luscious bowl of creamy red lentil curry infused with aromatic spices and enriched with protein-packed tofu and vibrant spinach. This comforting dish melds velvety textures with a perfect blend of savory warmth and subtle tang from tomatoes and aromatics.

NUTRITION

479kcal
Protein
32.5g
Fat
13.6g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (66g)

150g firm tofu

1/4 cup light coconut milk (60ml)

2 cups fresh spinach (60g)

1/4 medium yellow onion (30g), chopped

1 garlic clove, minced

1/2 cup diced tomatoes (120g)

1 tsp grated fresh ginger

1 tsp turmeric powder

1 tsp cumin powder

1 pinch salt

PREPARATION

  • 1

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

  • 2

    Heat a nonstick pan over medium heat. Add the chopped onions and sauté until they become translucent.

  • 3

    Add the minced garlic and grated ginger, stirring for about 1 minute until aromatic.

  • 4

    Mix in the turmeric and cumin powders, letting the spices bloom for 30 seconds.

  • 5

    Stir in the red lentils and diced tomatoes, then pour in the light coconut milk along with 1/2 cup water. Bring the mixture to a gentle simmer.

  • 6

    Reduce the heat and cook for 15-20 minutes until the lentils are tender and the curry has thickened slightly.

  • 7

    Cube the tofu and gently incorporate it into the curry, cooking for an additional 3-5 minutes to heat through.

  • 8

    Fold in the fresh spinach leaves, allowing them to wilt just before removing the curry from heat.

  • 9

    Season with a pinch of salt, taste, and adjust spices as needed before serving.