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

Savor a hearty and creamy red lentil curry enriched with soft cubes of tofu and bright fresh spinach. This aromatic dish is layered with the warmth of ginger, garlic, and traditional spices, all simmered in a light coconut milk base, offering a satisfying, protein-packed meal with a vibrant taste and texture.

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NUTRITION

516kcal
Protein
36.8g
Fat
14.4g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

75 grams Red Lentils

150 grams Firm Tofu

100 ml Light Coconut Milk

2 cups Fresh Spinach

0.25 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

0.5 cup Diced Tomatoes

1 tsp Curry Powder

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium heat. Finely dice the onion, mince the garlic, and grate the ginger.

  • 3

    Add the onion to the pan and sauté until translucent, then add garlic and ginger, stirring for about 1 minute until fragrant.

  • 4

    Stir in the curry powder, ground cumin, and ground coriander to toast the spices lightly.

  • 5

    Add the red lentils, diced tomatoes, and light coconut milk to the pan. Bring the mixture to a simmer.

  • 6

    Cube the firm tofu and gently fold into the curry. Let the curry simmer for about 15 minutes until the lentils are tender, stirring occasionally.

  • 7

    In the last few minutes, add the fresh spinach and stir until wilted. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy the aromatic, creamy blend of flavors in this hearty red lentil curry.

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

Savor a hearty and creamy red lentil curry enriched with soft cubes of tofu and bright fresh spinach. This aromatic dish is layered with the warmth of ginger, garlic, and traditional spices, all simmered in a light coconut milk base, offering a satisfying, protein-packed meal with a vibrant taste and texture.

NUTRITION

516kcal
Protein
36.8g
Fat
14.4g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

75 grams Red Lentils

150 grams Firm Tofu

100 ml Light Coconut Milk

2 cups Fresh Spinach

0.25 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

0.5 cup Diced Tomatoes

1 tsp Curry Powder

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium heat. Finely dice the onion, mince the garlic, and grate the ginger.

  • 3

    Add the onion to the pan and sauté until translucent, then add garlic and ginger, stirring for about 1 minute until fragrant.

  • 4

    Stir in the curry powder, ground cumin, and ground coriander to toast the spices lightly.

  • 5

    Add the red lentils, diced tomatoes, and light coconut milk to the pan. Bring the mixture to a simmer.

  • 6

    Cube the firm tofu and gently fold into the curry. Let the curry simmer for about 15 minutes until the lentils are tender, stirring occasionally.

  • 7

    In the last few minutes, add the fresh spinach and stir until wilted. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy the aromatic, creamy blend of flavors in this hearty red lentil curry.