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

A warm, comforting, and aromatic red lentil curry enriched with soft tofu and fresh spinach, simmered in a light coconut milk sauce and vibrant spices. This dish offers a hearty balance of plant-based protein and essential nutrients, perfect for a nourishing dinner.

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NUTRITION

524kcal
Protein
36.3g
Fat
16.6g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

150g firm tofu

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1 medium tomato (123g)

1 small onion (70g)

2 cloves garlic

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garam masala

Pinch of salt

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PREPARATION

  • 1

    Rinse red lentils under cold water and cook them according to package instructions until tender.

  • 2

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 3

    Dice the onion, tomato, and mince the garlic.

  • 4

    In a large pan, heat a splash of water or a light cooking spray over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.

  • 5

    Add the diced tomato, ground cumin, ground turmeric, and garam masala. Stir well and let the spices bloom for about 1-2 minutes.

  • 6

    Add the cubed tofu to the pan, gently stirring to combine it with the spices and vegetables.

  • 7

    Mix in the cooked red lentils and pour in the light coconut milk. Allow the mixture to simmer for 5-7 minutes so the flavors meld.

  • 8

    Just before serving, stir in the fresh spinach and cook until it wilts, about 1-2 minutes. Adjust salt to taste.

  • 9

    Serve warm and enjoy your creamy red lentil curry as a hearty dinner.

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

A warm, comforting, and aromatic red lentil curry enriched with soft tofu and fresh spinach, simmered in a light coconut milk sauce and vibrant spices. This dish offers a hearty balance of plant-based protein and essential nutrients, perfect for a nourishing dinner.

NUTRITION

524kcal
Protein
36.3g
Fat
16.6g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

150g firm tofu

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1 medium tomato (123g)

1 small onion (70g)

2 cloves garlic

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garam masala

Pinch of salt

PREPARATION

  • 1

    Rinse red lentils under cold water and cook them according to package instructions until tender.

  • 2

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 3

    Dice the onion, tomato, and mince the garlic.

  • 4

    In a large pan, heat a splash of water or a light cooking spray over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.

  • 5

    Add the diced tomato, ground cumin, ground turmeric, and garam masala. Stir well and let the spices bloom for about 1-2 minutes.

  • 6

    Add the cubed tofu to the pan, gently stirring to combine it with the spices and vegetables.

  • 7

    Mix in the cooked red lentils and pour in the light coconut milk. Allow the mixture to simmer for 5-7 minutes so the flavors meld.

  • 8

    Just before serving, stir in the fresh spinach and cook until it wilts, about 1-2 minutes. Adjust salt to taste.

  • 9

    Serve warm and enjoy your creamy red lentil curry as a hearty dinner.