Creamy Coconut 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 Coconut Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Fresh Spinach

Enjoy a warming and comforting coconut red lentil curry infused with aromatic spices, balanced with the creamy richness of light coconut milk and the vibrant freshness of spinach. Each bite delivers a delightful mix of textures and flavors that make it a perfect meal to nourish your body and soul.

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NUTRITION

575kcal
Protein
34.1g
Fat
8.9g
Carbs
90.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (~100g)

1/3 cup cooked Chickpeas (~55g)

1/3 cup Light Coconut Milk (~80g)

2 cups raw Fresh Spinach (~60g)

1/4 of a medium Yellow Onion (~30g)

2 Garlic Cloves

1/2 cup Diced Tomatoes (~120g)

1 tsp minced Fresh Ginger

2 tsp Spice Blend (curry powder, turmeric, cumin)

Pinch of Sea Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a splash of water over medium heat and add the quartered onion, garlic, and minced ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the spice blend (curry powder, turmeric, cumin), and explain briefly the aromas to let the spices bloom for about 30 seconds.

  • 4

    Add the red lentils, cooked chickpeas, and diced tomatoes to the pan. Mix well to combine all the flavors.

  • 5

    Pour in the light coconut milk and about 1 cup of water. Bring the mixture to a gentle simmer.

  • 6

    Cook the lentils for about 20 minutes, stirring occasionally, until they have softened and the curry has thickened.

  • 7

    Fold in the fresh spinach and allow it to wilt for 2-3 minutes. Season with a pinch of sea salt and black pepper to taste.

  • 8

    Adjust the consistency with extra water if needed and serve warm.

Creamy Coconut 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 Coconut Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Fresh Spinach

Enjoy a warming and comforting coconut red lentil curry infused with aromatic spices, balanced with the creamy richness of light coconut milk and the vibrant freshness of spinach. Each bite delivers a delightful mix of textures and flavors that make it a perfect meal to nourish your body and soul.

NUTRITION

575kcal
Protein
34.1g
Fat
8.9g
Carbs
90.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (~100g)

1/3 cup cooked Chickpeas (~55g)

1/3 cup Light Coconut Milk (~80g)

2 cups raw Fresh Spinach (~60g)

1/4 of a medium Yellow Onion (~30g)

2 Garlic Cloves

1/2 cup Diced Tomatoes (~120g)

1 tsp minced Fresh Ginger

2 tsp Spice Blend (curry powder, turmeric, cumin)

Pinch of Sea Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a splash of water over medium heat and add the quartered onion, garlic, and minced ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the spice blend (curry powder, turmeric, cumin), and explain briefly the aromas to let the spices bloom for about 30 seconds.

  • 4

    Add the red lentils, cooked chickpeas, and diced tomatoes to the pan. Mix well to combine all the flavors.

  • 5

    Pour in the light coconut milk and about 1 cup of water. Bring the mixture to a gentle simmer.

  • 6

    Cook the lentils for about 20 minutes, stirring occasionally, until they have softened and the curry has thickened.

  • 7

    Fold in the fresh spinach and allow it to wilt for 2-3 minutes. Season with a pinch of sea salt and black pepper to taste.

  • 8

    Adjust the consistency with extra water if needed and serve warm.