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 warming bowl of Creamy Red Lentil Curry featuring tender red lentils, silky tofu, hearty chickpeas, and a medley of aromatic spices simmered in a light coconut tomato broth. This dish bursts with comforting flavors, creamy textures, and a gentle kick from ginger and garlic, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

516kcal
Protein
34.1g
Fat
12.6g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

50g dry Red Lentils

150g Extra-Firm Tofu

1/2 cup Canned Chickpeas (drained and rinsed)

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/4 cup diced Yellow Onion

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the extra-firm tofu gently to remove excess moisture, then cut into cubes.

  • 3

    Heat a non-stick pan over medium heat and sauté the diced onion in a splash of water or a minimal amount of oil if desired, until softened.

  • 4

    Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

  • 5

    Stir in the curry powder and ground turmeric, toasting the spices lightly.

  • 6

    Add the red lentils, tofu cubes, and chickpeas to the pan, stirring to coat with the spices.

  • 7

    Pour in the diced tomatoes and light coconut milk, and add about 1/2 cup of water to help the lentils cook. Season with salt and pepper.

  • 8

    Bring the mixture to a gentle simmer. Cover and cook for about 20 minutes or until the lentils are tender, stirring occasionally.

  • 9

    In the last few minutes of cooking, stir in the fresh spinach until wilted.

  • 10

    Taste and adjust seasoning 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 warming bowl of Creamy Red Lentil Curry featuring tender red lentils, silky tofu, hearty chickpeas, and a medley of aromatic spices simmered in a light coconut tomato broth. This dish bursts with comforting flavors, creamy textures, and a gentle kick from ginger and garlic, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

516kcal
Protein
34.1g
Fat
12.6g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

50g dry Red Lentils

150g Extra-Firm Tofu

1/2 cup Canned Chickpeas (drained and rinsed)

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/4 cup diced Yellow Onion

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the extra-firm tofu gently to remove excess moisture, then cut into cubes.

  • 3

    Heat a non-stick pan over medium heat and sauté the diced onion in a splash of water or a minimal amount of oil if desired, until softened.

  • 4

    Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

  • 5

    Stir in the curry powder and ground turmeric, toasting the spices lightly.

  • 6

    Add the red lentils, tofu cubes, and chickpeas to the pan, stirring to coat with the spices.

  • 7

    Pour in the diced tomatoes and light coconut milk, and add about 1/2 cup of water to help the lentils cook. Season with salt and pepper.

  • 8

    Bring the mixture to a gentle simmer. Cover and cook for about 20 minutes or until the lentils are tender, stirring occasionally.

  • 9

    In the last few minutes of cooking, stir in the fresh spinach until wilted.

  • 10

    Taste and adjust seasoning as needed before serving warm.