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 velvety red lentil curry enriched with chickpeas and firm tofu, simmered in a light coconut milk infused with aromatic garlic, ginger, and a medley of spices. Fresh spinach adds a burst of color and nutrients to this comforting dish, perfect for a satisfying dinner that warms you from the inside out.

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NUTRITION

596kcal
Protein
35.8g
Fat
14.5g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (66g)

1/2 cup cooked Chickpeas (82g)

150g Firm Tofu

1/3 cup Light Coconut Milk (80g)

2 cups Fresh Spinach (60g)

1/4 medium Onion (30g)

1/2 cup Diced Tomatoes (120g)

2 cloves Garlic

1 tsp Grated Ginger

2 tsp Mixed Spices (Cumin, Turmeric, Coriander)

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PREPARATION

  • 1

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

  • 2

    Press the tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 3

    In a large pan, heat a splash of water or a light oil alternative over medium heat. Add the chopped onion and sauté until translucent.

  • 4

    Stir in the minced garlic, grated ginger, and mixed spices, cooking for an additional minute until fragrant.

  • 5

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

  • 6

    Cover and let simmer for about 15 minutes, stirring occasionally, until the lentils have softened.

  • 7

    Gently mix in the cooked chickpeas and tofu cubes, letting them warm through in the curry for about 5 minutes.

  • 8

    Fold in the fresh spinach and cook until just wilted.

  • 9

    Taste and adjust seasonings if needed, then serve warm.

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 velvety red lentil curry enriched with chickpeas and firm tofu, simmered in a light coconut milk infused with aromatic garlic, ginger, and a medley of spices. Fresh spinach adds a burst of color and nutrients to this comforting dish, perfect for a satisfying dinner that warms you from the inside out.

NUTRITION

596kcal
Protein
35.8g
Fat
14.5g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (66g)

1/2 cup cooked Chickpeas (82g)

150g Firm Tofu

1/3 cup Light Coconut Milk (80g)

2 cups Fresh Spinach (60g)

1/4 medium Onion (30g)

1/2 cup Diced Tomatoes (120g)

2 cloves Garlic

1 tsp Grated Ginger

2 tsp Mixed Spices (Cumin, Turmeric, Coriander)

PREPARATION

  • 1

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

  • 2

    Press the tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 3

    In a large pan, heat a splash of water or a light oil alternative over medium heat. Add the chopped onion and sauté until translucent.

  • 4

    Stir in the minced garlic, grated ginger, and mixed spices, cooking for an additional minute until fragrant.

  • 5

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

  • 6

    Cover and let simmer for about 15 minutes, stirring occasionally, until the lentils have softened.

  • 7

    Gently mix in the cooked chickpeas and tofu cubes, letting them warm through in the curry for about 5 minutes.

  • 8

    Fold in the fresh spinach and cook until just wilted.

  • 9

    Taste and adjust seasonings if needed, then serve warm.