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 comforting and vibrant curry featuring tender red lentils simmered in a creamy, spiced coconut tomato sauce with fresh spinach and tofu for an added protein boost. This warmly spiced dish offers a delightful balance of textures and flavors that is both nourishing and satisfying.

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NUTRITION

495kcal
Protein
33.1g
Fat
15.4g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils (198g)

130 grams Firm Tofu

2 cups Fresh Spinach (60g)

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (90g)

1/4 medium Onion (40g)

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

1/2 teaspoon Turmeric

1 teaspoon Olive Oil

1 cup Vegetable Broth

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PREPARATION

  • 1

    Heat a teaspoon of olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated fresh ginger to the pan. Sauté until the onion softens and becomes translucent, about 3-4 minutes.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and vegetable broth to the pan, and bring the mixture to a gentle simmer.

  • 5

    Incorporate the cooked red lentils into the sauce and stir well to combine.

  • 6

    Dice the firm tofu into cubes and gently add them to the curry. Simmer for an additional 5 minutes to allow the flavors to meld.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Stir until the spinach wilts, about 2 minutes.

  • 8

    Taste and adjust the seasoning with salt and pepper as needed. 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

A comforting and vibrant curry featuring tender red lentils simmered in a creamy, spiced coconut tomato sauce with fresh spinach and tofu for an added protein boost. This warmly spiced dish offers a delightful balance of textures and flavors that is both nourishing and satisfying.

NUTRITION

495kcal
Protein
33.1g
Fat
15.4g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils (198g)

130 grams Firm Tofu

2 cups Fresh Spinach (60g)

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (90g)

1/4 medium Onion (40g)

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

1/2 teaspoon Turmeric

1 teaspoon Olive Oil

1 cup Vegetable Broth

PREPARATION

  • 1

    Heat a teaspoon of olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated fresh ginger to the pan. Sauté until the onion softens and becomes translucent, about 3-4 minutes.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and vegetable broth to the pan, and bring the mixture to a gentle simmer.

  • 5

    Incorporate the cooked red lentils into the sauce and stir well to combine.

  • 6

    Dice the firm tofu into cubes and gently add them to the curry. Simmer for an additional 5 minutes to allow the flavors to meld.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Stir until the spinach wilts, about 2 minutes.

  • 8

    Taste and adjust the seasoning with salt and pepper as needed. Serve warm.