Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

Enjoy a warming bowl of Creamy Spiced Red Lentil Stew that blends hearty reds lentils with chickpeas and tofu, all simmered with aromatic spices, fresh ginger, garlic, and tomatoes in a light coconut broth. This versatile stew delivers a creamy texture, satisfying protein, and delightful warmth perfect for breakfast, lunch, or dinner.

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NUTRITION

610kcal
Protein
35.4g
Fat
17.7g
Carbs
83.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (60g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1 cup diced tomatoes (180g)

1 medium onion

2 cloves garlic

1 tsp grated fresh ginger

1/4 cup light coconut milk

1 cup vegetable broth

1 tsp olive oil

1 tsp cumin

1 tsp paprika

1 tsp turmeric

Pinch cayenne pepper

Salt & pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 3

    Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

  • 4

    Add cumin, paprika, turmeric, and a pinch of cayenne pepper. Stir well to toast the spices for about 30 seconds.

  • 5

    Pour in the diced tomatoes and vegetable broth, then add the red lentils. Bring the mixture to a simmer.

  • 6

    Gently fold in the chickpeas and cubed tofu. Allow the stew to simmer for 20-25 minutes, or until the lentils are tender and the flavors meld.

  • 7

    Reduce heat and stir in the light coconut milk to create a creamy texture. Adjust salt and pepper to taste.

  • 8

    Simmer for another 2-3 minutes, then remove from heat and serve hot.

Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

Enjoy a warming bowl of Creamy Spiced Red Lentil Stew that blends hearty reds lentils with chickpeas and tofu, all simmered with aromatic spices, fresh ginger, garlic, and tomatoes in a light coconut broth. This versatile stew delivers a creamy texture, satisfying protein, and delightful warmth perfect for breakfast, lunch, or dinner.

NUTRITION

610kcal
Protein
35.4g
Fat
17.7g
Carbs
83.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (60g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1 cup diced tomatoes (180g)

1 medium onion

2 cloves garlic

1 tsp grated fresh ginger

1/4 cup light coconut milk

1 cup vegetable broth

1 tsp olive oil

1 tsp cumin

1 tsp paprika

1 tsp turmeric

Pinch cayenne pepper

Salt & pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 3

    Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

  • 4

    Add cumin, paprika, turmeric, and a pinch of cayenne pepper. Stir well to toast the spices for about 30 seconds.

  • 5

    Pour in the diced tomatoes and vegetable broth, then add the red lentils. Bring the mixture to a simmer.

  • 6

    Gently fold in the chickpeas and cubed tofu. Allow the stew to simmer for 20-25 minutes, or until the lentils are tender and the flavors meld.

  • 7

    Reduce heat and stir in the light coconut milk to create a creamy texture. Adjust salt and pepper to taste.

  • 8

    Simmer for another 2-3 minutes, then remove from heat and serve hot.