Hearty Spiced Red Lentil Curry

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

Hearty Spiced Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Red Lentil Curry

Enjoy a comforting bowl of vibrant red lentil curry packed with tender red lentils, savory tofu, and a touch of chickpeas for added protein. Fresh aromatics like garlic, ginger, and onion mingle with warming spices and a splash of light coconut milk for creaminess, making this dish an inviting meal any time of day.

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NUTRITION

593kcal
Protein
36.8g
Fat
19.4g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

50 g Red Lentils

150 g Firm Tofu

0.33 cup Chickpeas (canned, drained)

1 small Onion

3 cloves Garlic

1 tsp Fresh Ginger

100 g Diced Tomatoes

80 ml Light Coconut Milk

1 cup Vegetable Broth

Spices (Turmeric, Cumin, Chili Powder, Coriander)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    Heat a non-stick pot over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion becomes translucent.

  • 4

    Stir in the spices (turmeric, cumin, chili powder, coriander) and toast them for about 1 minute to release their aromas.

  • 5

    Add the red lentils, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.

  • 6

    Dice the firm tofu into cubes and gently stir them into the pot along with the drained chickpeas.

  • 7

    Pour in the light coconut milk, then let the curry simmer for 15-20 minutes until the lentils are tender and the flavors meld together. Stir occasionally.

  • 8

    Adjust seasoning with salt and pepper if needed, and serve hot.

Hearty Spiced Red Lentil Curry

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

Hearty Spiced Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Red Lentil Curry

Enjoy a comforting bowl of vibrant red lentil curry packed with tender red lentils, savory tofu, and a touch of chickpeas for added protein. Fresh aromatics like garlic, ginger, and onion mingle with warming spices and a splash of light coconut milk for creaminess, making this dish an inviting meal any time of day.

NUTRITION

593kcal
Protein
36.8g
Fat
19.4g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

50 g Red Lentils

150 g Firm Tofu

0.33 cup Chickpeas (canned, drained)

1 small Onion

3 cloves Garlic

1 tsp Fresh Ginger

100 g Diced Tomatoes

80 ml Light Coconut Milk

1 cup Vegetable Broth

Spices (Turmeric, Cumin, Chili Powder, Coriander)

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    Heat a non-stick pot over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion becomes translucent.

  • 4

    Stir in the spices (turmeric, cumin, chili powder, coriander) and toast them for about 1 minute to release their aromas.

  • 5

    Add the red lentils, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.

  • 6

    Dice the firm tofu into cubes and gently stir them into the pot along with the drained chickpeas.

  • 7

    Pour in the light coconut milk, then let the curry simmer for 15-20 minutes until the lentils are tender and the flavors meld together. Stir occasionally.

  • 8

    Adjust seasoning with salt and pepper if needed, and serve hot.