Creamy Red Lentil Coconut Curry

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

Creamy Red Lentil Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Coconut Curry

A warming, velvety curry blending red lentils and chickpeas in a light coconut milk base with aromatic spices, tender onions, garlic, and a handful of fresh spinach. This dish bursts with comforting flavors and a creamy texture, perfect for any meal of the day.

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NUTRITION

620kcal
Protein
36.2g
Fat
8.1g
Carbs
103.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (100g)

1/2 cup canned chickpeas, rinsed (82g)

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (120g)

1/4 medium onion

2 garlic cloves

1 cup fresh spinach

1 tbsp curry powder

1/2 tsp turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, combine the red lentils with 1.5 cups of water. Bring to a simmer and cook for about 15-18 minutes until the lentils are tender and begin to break down.

  • 3

    While the lentils cook, finely chop the onion and mince the garlic.

  • 4

    In a separate pan, lightly sauté the onion and garlic over medium heat until softened, adding a splash of water if needed instead of oil.

  • 5

    Stir in the curry powder and turmeric to the onions and garlic, allowing the spices to bloom for about 1 minute.

  • 6

    Add the diced tomatoes and light coconut milk to the sautéed mixture. Let it simmer for 3-4 minutes.

  • 7

    Fold in the rinsed chickpeas and freshly washed spinach, allowing the spinach to wilt.

  • 8

    Once the lentils have reached your desired consistency, stir the lentil mixture into the curry pan. Mix well and season with salt and pepper to taste.

  • 9

    Let the curry simmer together for an additional 3-5 minutes to meld the flavors, then serve warm.

Creamy Red Lentil Coconut Curry

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

Creamy Red Lentil Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Coconut Curry

A warming, velvety curry blending red lentils and chickpeas in a light coconut milk base with aromatic spices, tender onions, garlic, and a handful of fresh spinach. This dish bursts with comforting flavors and a creamy texture, perfect for any meal of the day.

NUTRITION

620kcal
Protein
36.2g
Fat
8.1g
Carbs
103.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (100g)

1/2 cup canned chickpeas, rinsed (82g)

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (120g)

1/4 medium onion

2 garlic cloves

1 cup fresh spinach

1 tbsp curry powder

1/2 tsp turmeric

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, combine the red lentils with 1.5 cups of water. Bring to a simmer and cook for about 15-18 minutes until the lentils are tender and begin to break down.

  • 3

    While the lentils cook, finely chop the onion and mince the garlic.

  • 4

    In a separate pan, lightly sauté the onion and garlic over medium heat until softened, adding a splash of water if needed instead of oil.

  • 5

    Stir in the curry powder and turmeric to the onions and garlic, allowing the spices to bloom for about 1 minute.

  • 6

    Add the diced tomatoes and light coconut milk to the sautéed mixture. Let it simmer for 3-4 minutes.

  • 7

    Fold in the rinsed chickpeas and freshly washed spinach, allowing the spinach to wilt.

  • 8

    Once the lentils have reached your desired consistency, stir the lentil mixture into the curry pan. Mix well and season with salt and pepper to taste.

  • 9

    Let the curry simmer together for an additional 3-5 minutes to meld the flavors, then serve warm.