Creamy Red Lentil Curry with Fresh Spinach

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

Creamy Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

A warming, hearty curry featuring tender red lentils simmered in a fragrant medley of spices and light coconut milk, balanced by the fresh vibrancy of spinach and tomatoes. This dish delivers comforting creaminess with a burst of flavor in every bite.

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NUTRITION

668kcal
Protein
40.7g
Fat
13.7g
Carbs
102.4g

SERVINGS

1 serving

INGREDIENTS

2 cups cooked Red Lentils

1/2 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Onion

2 cloves Garlic

1 tbsp Fresh Ginger

1 tsp Olive Oil

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat.

  • 2

    Add the chopped onion. Sauté until softened for about 3-4 minutes.

  • 3

    Stir in minced garlic and grated ginger; cook for another 1 minute until fragrant.

  • 4

    Add ground turmeric, cumin, and coriander. Toast the spices for 30 seconds to release their aromas.

  • 5

    Mix in the diced tomatoes and allow to simmer for about 2 minutes.

  • 6

    Stir in the cooked red lentils and light coconut milk. Bring the mixture to a gentle simmer.

  • 7

    Let the curry cook for 5-7 minutes, allowing flavors to meld and the sauce to thicken slightly.

  • 8

    Fold in fresh spinach and cook until just wilted, about 1-2 minutes.

  • 9

    Season with salt and pepper to taste, then remove from heat.

  • 10

    Serve warm and enjoy your creamy, flavorful red lentil curry.

Creamy Red Lentil Curry with Fresh Spinach

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

Creamy Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

A warming, hearty curry featuring tender red lentils simmered in a fragrant medley of spices and light coconut milk, balanced by the fresh vibrancy of spinach and tomatoes. This dish delivers comforting creaminess with a burst of flavor in every bite.

NUTRITION

668kcal
Protein
40.7g
Fat
13.7g
Carbs
102.4g

SERVINGS

1 serving

INGREDIENTS

2 cups cooked Red Lentils

1/2 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Onion

2 cloves Garlic

1 tbsp Fresh Ginger

1 tsp Olive Oil

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat.

  • 2

    Add the chopped onion. Sauté until softened for about 3-4 minutes.

  • 3

    Stir in minced garlic and grated ginger; cook for another 1 minute until fragrant.

  • 4

    Add ground turmeric, cumin, and coriander. Toast the spices for 30 seconds to release their aromas.

  • 5

    Mix in the diced tomatoes and allow to simmer for about 2 minutes.

  • 6

    Stir in the cooked red lentils and light coconut milk. Bring the mixture to a gentle simmer.

  • 7

    Let the curry cook for 5-7 minutes, allowing flavors to meld and the sauce to thicken slightly.

  • 8

    Fold in fresh spinach and cook until just wilted, about 1-2 minutes.

  • 9

    Season with salt and pepper to taste, then remove from heat.

  • 10

    Serve warm and enjoy your creamy, flavorful red lentil curry.