Creamy Spiced Red Lentil Dal

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

Creamy Spiced Red Lentil Dal

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Dal

A comforting and creamy red lentil dal infused with warming spices, a hint of light coconut milk, and a boost of nutrient-rich spinach and hemp seeds. This dish delivers a smooth texture and robust flavor, making it a perfect meal any time of the day.

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NUTRITION

490kcal
Protein
31.7g
Fat
11.2g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Dried Red Lentils (100g)

0.25 cup Light Coconut Milk (60g)

1 cup Fresh Spinach (30g)

1 tbsp Hemp Seeds (10g)

0.25 cup Chopped Onion (40g)

1 clove Garlic (3g)

0.5 tsp Curry Powder

0.5 tsp Ground Cumin

0.5 tsp Ground Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan over medium heat, sauté the chopped onion in a splash of water or a light cooking spray until soft and translucent.

  • 3

    Add the minced garlic, curry powder, cumin, and turmeric, stirring for about 30 seconds to bloom the spices.

  • 4

    Add the rinsed lentils and 2 cups of water to the saucepan. Bring to a simmer, then lower the heat and cook for about 20 minutes until the lentils are tender and start to break down.

  • 5

    Stir in the light coconut milk and fresh spinach, allowing the spinach to wilt and the dal to thicken slightly.

  • 6

    Adjust seasoning with salt and pepper. If the dal is too thick, add a splash more water to reach your desired consistency.

  • 7

    Finish by stirring in the hemp seeds before serving for an extra boost of protein and a nutty texture.

Creamy Spiced Red Lentil Dal

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

Creamy Spiced Red Lentil Dal

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Dal

A comforting and creamy red lentil dal infused with warming spices, a hint of light coconut milk, and a boost of nutrient-rich spinach and hemp seeds. This dish delivers a smooth texture and robust flavor, making it a perfect meal any time of the day.

NUTRITION

490kcal
Protein
31.7g
Fat
11.2g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Dried Red Lentils (100g)

0.25 cup Light Coconut Milk (60g)

1 cup Fresh Spinach (30g)

1 tbsp Hemp Seeds (10g)

0.25 cup Chopped Onion (40g)

1 clove Garlic (3g)

0.5 tsp Curry Powder

0.5 tsp Ground Cumin

0.5 tsp Ground Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium saucepan over medium heat, sauté the chopped onion in a splash of water or a light cooking spray until soft and translucent.

  • 3

    Add the minced garlic, curry powder, cumin, and turmeric, stirring for about 30 seconds to bloom the spices.

  • 4

    Add the rinsed lentils and 2 cups of water to the saucepan. Bring to a simmer, then lower the heat and cook for about 20 minutes until the lentils are tender and start to break down.

  • 5

    Stir in the light coconut milk and fresh spinach, allowing the spinach to wilt and the dal to thicken slightly.

  • 6

    Adjust seasoning with salt and pepper. If the dal is too thick, add a splash more water to reach your desired consistency.

  • 7

    Finish by stirring in the hemp seeds before serving for an extra boost of protein and a nutty texture.