Creamy Red Lentil Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry

Savor a warm, comforting bowl of Creamy Red Lentil Curry featuring tender red lentils simmered with chickpeas, diced tomatoes, and a hint of ginger and garlic. Finished with a swirl of nonfat Greek yogurt and fresh spinach, this dish delivers a delightful blend of rich, creamy texture and vibrant spice, perfect for a nourishing meal any time of day.

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NUTRITION

590kcal
Protein
35.8g
Fat
7.7g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (~66g)

3/4 cup canned chickpeas, drained (~130g)

1/4 cup light coconut milk (~60g)

1 cup diced tomatoes

1/4 medium onion

2 cloves garlic

1 tsp grated fresh ginger

1 cup chopped fresh spinach

1/4 cup nonfat Greek yogurt

2 tsp mixed spices (turmeric, cumin, coriander, chili powder, salt, black pepper)

1.5 cups water

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PREPARATION

  • 1

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

  • 2

    In a medium pot, combine the red lentils, drained chickpeas, diced tomatoes, and water. Bring to a gentle simmer.

  • 3

    Add the minced garlic, grated ginger, and finely chopped onion to the pot. Stir in the mixed spices.

  • 4

    Allow the curry to simmer on medium-low heat for about 20-25 minutes until the lentils are tender and the mixture has thickened slightly.

  • 5

    Stir in the light coconut milk and chopped spinach, cooking for an additional 3-5 minutes until the spinach wilts.

  • 6

    Remove the pot from heat and gently fold in the nonfat Greek yogurt to add creaminess.

  • 7

    Taste and adjust seasonings as needed before serving warm.

Creamy Red Lentil Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry

Savor a warm, comforting bowl of Creamy Red Lentil Curry featuring tender red lentils simmered with chickpeas, diced tomatoes, and a hint of ginger and garlic. Finished with a swirl of nonfat Greek yogurt and fresh spinach, this dish delivers a delightful blend of rich, creamy texture and vibrant spice, perfect for a nourishing meal any time of day.

NUTRITION

590kcal
Protein
35.8g
Fat
7.7g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (~66g)

3/4 cup canned chickpeas, drained (~130g)

1/4 cup light coconut milk (~60g)

1 cup diced tomatoes

1/4 medium onion

2 cloves garlic

1 tsp grated fresh ginger

1 cup chopped fresh spinach

1/4 cup nonfat Greek yogurt

2 tsp mixed spices (turmeric, cumin, coriander, chili powder, salt, black pepper)

1.5 cups water

PREPARATION

  • 1

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

  • 2

    In a medium pot, combine the red lentils, drained chickpeas, diced tomatoes, and water. Bring to a gentle simmer.

  • 3

    Add the minced garlic, grated ginger, and finely chopped onion to the pot. Stir in the mixed spices.

  • 4

    Allow the curry to simmer on medium-low heat for about 20-25 minutes until the lentils are tender and the mixture has thickened slightly.

  • 5

    Stir in the light coconut milk and chopped spinach, cooking for an additional 3-5 minutes until the spinach wilts.

  • 6

    Remove the pot from heat and gently fold in the nonfat Greek yogurt to add creaminess.

  • 7

    Taste and adjust seasonings as needed before serving warm.