Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

A comforting bowl of creamy red lentil curry infused with the rich flavors of coconut and warm spices. This vibrant dish combines hearty red lentils, protein-packed chickpeas, and a touch of light coconut milk for a satisfying meal that delights the senses with a burst of aromatic herbs and spices.

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NUTRITION

611kcal
Protein
34.8g
Fat
9g
Carbs
101.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (dry)

1/2 cup cooked chickpeas

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 medium onion

2 cloves garlic

1 tsp fresh ginger

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Finely chop the onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium saucepan, add the chopped onion and a splash of water. Sauté over medium heat until softened, about 3-4 minutes.

  • 4

    Add the minced garlic, grated ginger, cumin, coriander, and turmeric. Stir continuously for 1 minute until fragrant.

  • 5

    Pour in the diced tomatoes, light coconut milk, and add the red lentils. Stir to combine all ingredients well.

  • 6

    Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for about 20 minutes, stirring occasionally.

  • 7

    Once the lentils start to become tender, mix in the cooked chickpeas and continue to simmer for another 5 minutes. Season with salt and pepper to taste.

  • 8

    Taste and adjust seasonings if needed. Serve warm as a nourishing main dish.

Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

A comforting bowl of creamy red lentil curry infused with the rich flavors of coconut and warm spices. This vibrant dish combines hearty red lentils, protein-packed chickpeas, and a touch of light coconut milk for a satisfying meal that delights the senses with a burst of aromatic herbs and spices.

NUTRITION

611kcal
Protein
34.8g
Fat
9g
Carbs
101.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (dry)

1/2 cup cooked chickpeas

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 medium onion

2 cloves garlic

1 tsp fresh ginger

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Finely chop the onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium saucepan, add the chopped onion and a splash of water. Sauté over medium heat until softened, about 3-4 minutes.

  • 4

    Add the minced garlic, grated ginger, cumin, coriander, and turmeric. Stir continuously for 1 minute until fragrant.

  • 5

    Pour in the diced tomatoes, light coconut milk, and add the red lentils. Stir to combine all ingredients well.

  • 6

    Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for about 20 minutes, stirring occasionally.

  • 7

    Once the lentils start to become tender, mix in the cooked chickpeas and continue to simmer for another 5 minutes. Season with salt and pepper to taste.

  • 8

    Taste and adjust seasonings if needed. Serve warm as a nourishing main dish.