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

Enjoy a velvety, aromatic red lentil curry infused with the tropical creaminess of light coconut milk and a hint of red curry spice. This hearty dish delivers a warming burst of flavors balanced with tender lentils, chickpeas, and vibrant vegetables, making it a satisfying meal for any time of the day.

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NUTRITION

559kcal
Protein
33.6g
Fat
8.4g
Carbs
92.2g

SERVINGS

1 serving

INGREDIENTS

100 grams Red Lentils

150 ml Light Coconut Milk

50 grams Chickpeas

1/4 medium Onion (approx. 50 grams)

1 clove Garlic

1 tsp minced Ginger

100 grams Diced Tomatoes

1 cup Spinach

1 tbsp Red Curry Paste

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Finely chop the onion, mince the garlic, and ginger.

  • 3

    In a medium saucepan, sauté the onion, garlic, and ginger over medium heat until softened.

  • 4

    Stir in the red curry paste and allow it to bloom for about 1 minute.

  • 5

    Add the red lentils, diced tomatoes, and light coconut milk to the pan. Stir to combine.

  • 6

    Bring to a gentle simmer, then add the chickpeas. Cover and let it cook for 20-25 minutes, stirring occasionally, until the lentils are tender.

  • 7

    Once the lentils are cooked, stir in the fresh spinach and cook until wilted.

  • 8

    Season with salt and pepper to taste. Adjust the consistency with a bit of water if needed.

  • 9

    Serve warm and enjoy your creamy, comforting coconut red lentil curry.

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

Enjoy a velvety, aromatic red lentil curry infused with the tropical creaminess of light coconut milk and a hint of red curry spice. This hearty dish delivers a warming burst of flavors balanced with tender lentils, chickpeas, and vibrant vegetables, making it a satisfying meal for any time of the day.

NUTRITION

559kcal
Protein
33.6g
Fat
8.4g
Carbs
92.2g

SERVINGS

1 serving

INGREDIENTS

100 grams Red Lentils

150 ml Light Coconut Milk

50 grams Chickpeas

1/4 medium Onion (approx. 50 grams)

1 clove Garlic

1 tsp minced Ginger

100 grams Diced Tomatoes

1 cup Spinach

1 tbsp Red Curry Paste

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Finely chop the onion, mince the garlic, and ginger.

  • 3

    In a medium saucepan, sauté the onion, garlic, and ginger over medium heat until softened.

  • 4

    Stir in the red curry paste and allow it to bloom for about 1 minute.

  • 5

    Add the red lentils, diced tomatoes, and light coconut milk to the pan. Stir to combine.

  • 6

    Bring to a gentle simmer, then add the chickpeas. Cover and let it cook for 20-25 minutes, stirring occasionally, until the lentils are tender.

  • 7

    Once the lentils are cooked, stir in the fresh spinach and cook until wilted.

  • 8

    Season with salt and pepper to taste. Adjust the consistency with a bit of water if needed.

  • 9

    Serve warm and enjoy your creamy, comforting coconut red lentil curry.