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

Enjoy a hearty and warming bowl of Creamy Red Lentil Curry that marries the rich, comforting texture of red lentils with the creaminess of light coconut milk and the savory depth of spices. This vibrant dish blends red lentils and chickpeas with aromatic ginger, garlic, and diced tomatoes in a delicate balance of heat and sweetness, perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

607kcal
Protein
35.5g
Fat
7.1g
Carbs
100g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (approx 100g)

1/2 cup cooked chickpeas (approx 82g)

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

1/4 medium onion, diced (approx 40g)

1 garlic clove, minced

1 teaspoon grated ginger

1/2 cup canned diced tomatoes (approx 120g)

1/2 cup vegetable broth (approx 120g)

1 teaspoon curry powder

1 teaspoon turmeric

1 teaspoon cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a medium pot, heat a splash of water or a tiny amount of oil over medium heat. Sauté the diced onion until translucent, then add the minced garlic and grated ginger. Cook for another minute until aromatic.

  • 3

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

  • 4

    Add the rinsed red lentils, canned diced tomatoes, and vegetable broth to the pot. Bring to a gentle simmer.

  • 5

    Cover and cook for about 15-20 minutes, stirring occasionally, until the lentils are soft and starting to break down.

  • 6

    Stir in the cooked chickpeas and light coconut milk, letting the curry warm through for another 5 minutes. Season with salt and pepper to taste.

  • 7

    Serve hot as a comforting, nutrient-packed dish ideal for any meal of the day.

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

Enjoy a hearty and warming bowl of Creamy Red Lentil Curry that marries the rich, comforting texture of red lentils with the creaminess of light coconut milk and the savory depth of spices. This vibrant dish blends red lentils and chickpeas with aromatic ginger, garlic, and diced tomatoes in a delicate balance of heat and sweetness, perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

607kcal
Protein
35.5g
Fat
7.1g
Carbs
100g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (approx 100g)

1/2 cup cooked chickpeas (approx 82g)

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

1/4 medium onion, diced (approx 40g)

1 garlic clove, minced

1 teaspoon grated ginger

1/2 cup canned diced tomatoes (approx 120g)

1/2 cup vegetable broth (approx 120g)

1 teaspoon curry powder

1 teaspoon turmeric

1 teaspoon cumin

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a medium pot, heat a splash of water or a tiny amount of oil over medium heat. Sauté the diced onion until translucent, then add the minced garlic and grated ginger. Cook for another minute until aromatic.

  • 3

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

  • 4

    Add the rinsed red lentils, canned diced tomatoes, and vegetable broth to the pot. Bring to a gentle simmer.

  • 5

    Cover and cook for about 15-20 minutes, stirring occasionally, until the lentils are soft and starting to break down.

  • 6

    Stir in the cooked chickpeas and light coconut milk, letting the curry warm through for another 5 minutes. Season with salt and pepper to taste.

  • 7

    Serve hot as a comforting, nutrient-packed dish ideal for any meal of the day.