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

A warming, aromatic curry featuring tender red lentils and hearty chickpeas simmered in a light coconut milk and tomato base, infused with ginger, garlic, and a blend of spices. This comforting dish provides a rich, creamy texture with a burst of flavorful spices, perfect for a nourishing meal any time of the day.

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NUTRITION

600kcal
Protein
36.0g
Fat
9.5g
Carbs
97.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (100g)

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

1/4 cup light coconut milk (60g)

1/2 cup diced tomatoes (120g)

1/4 cup diced onion (40g)

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp olive oil

1/2 tsp turmeric powder

1/2 tsp ground cumin

1/2 tsp ground coriander

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the diced onion, minced garlic, and grated ginger until the onion becomes translucent.

  • 3

    Add the turmeric, cumin, and coriander to the saucepan, stirring for about 30 seconds to release the spices’ aroma.

  • 4

    Add the red lentils, diced tomatoes, and light coconut milk, and stir to combine.

  • 5

    Pour in 1 to 1.5 cups of water, depending on your desired consistency, and bring the mixture to a gentle simmer.

  • 6

    Allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

  • 7

    Stir in the drained chickpeas and let the curry simmer for an additional 5 minutes to heat them through.

  • 8

    Season with salt and black pepper to taste. Adjust spices if necessary.

  • 9

    Serve the creamy red lentil curry hot, garnished with fresh herbs if desired.

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

A warming, aromatic curry featuring tender red lentils and hearty chickpeas simmered in a light coconut milk and tomato base, infused with ginger, garlic, and a blend of spices. This comforting dish provides a rich, creamy texture with a burst of flavorful spices, perfect for a nourishing meal any time of the day.

NUTRITION

600kcal
Protein
36.0g
Fat
9.5g
Carbs
97.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (100g)

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

1/4 cup light coconut milk (60g)

1/2 cup diced tomatoes (120g)

1/4 cup diced onion (40g)

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp olive oil

1/2 tsp turmeric powder

1/2 tsp ground cumin

1/2 tsp ground coriander

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the diced onion, minced garlic, and grated ginger until the onion becomes translucent.

  • 3

    Add the turmeric, cumin, and coriander to the saucepan, stirring for about 30 seconds to release the spices’ aroma.

  • 4

    Add the red lentils, diced tomatoes, and light coconut milk, and stir to combine.

  • 5

    Pour in 1 to 1.5 cups of water, depending on your desired consistency, and bring the mixture to a gentle simmer.

  • 6

    Allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

  • 7

    Stir in the drained chickpeas and let the curry simmer for an additional 5 minutes to heat them through.

  • 8

    Season with salt and black pepper to taste. Adjust spices if necessary.

  • 9

    Serve the creamy red lentil curry hot, garnished with fresh herbs if desired.