Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

A warming, creamy red lentil curry enriched with light coconut milk and sweet green peas, mixed with fresh spinach and diced tomatoes. Brimming with aromatic spices and a hint of ginger, it delivers a comforting balance perfect for any meal of the day.

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NUTRITION

603kcal
Protein
37.9g
Fat
8.8g
Carbs
93.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Red Lentils (approx. 300g)

1/3 cup Light Coconut Milk (approx. 80g)

2/3 cup Green Peas (approx. 100g)

1 cup Spinach (30g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium saucepan, heat a small amount of water over medium heat. Sauté the chopped onion, garlic, and ginger until softened and aromatic.

  • 2

    Stir in the ground turmeric, cumin, and coriander, allowing the spices to bloom for about 30 seconds.

  • 3

    Add the cooked red lentils and diced tomatoes to the pan, stirring to combine the flavors.

  • 4

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the curry to cook for about 5 minutes so the flavors meld together.

  • 5

    Stir in the green peas and spinach, and let cook for an additional 2-3 minutes until the spinach wilts and the peas are heated through.

  • 6

    Season with salt and pepper to taste. If a thinner consistency is preferred, add a splash of water.

  • 7

    Serve warm, and enjoy this nourishing, protein-packed curry.

Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

A warming, creamy red lentil curry enriched with light coconut milk and sweet green peas, mixed with fresh spinach and diced tomatoes. Brimming with aromatic spices and a hint of ginger, it delivers a comforting balance perfect for any meal of the day.

NUTRITION

603kcal
Protein
37.9g
Fat
8.8g
Carbs
93.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Red Lentils (approx. 300g)

1/3 cup Light Coconut Milk (approx. 80g)

2/3 cup Green Peas (approx. 100g)

1 cup Spinach (30g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium saucepan, heat a small amount of water over medium heat. Sauté the chopped onion, garlic, and ginger until softened and aromatic.

  • 2

    Stir in the ground turmeric, cumin, and coriander, allowing the spices to bloom for about 30 seconds.

  • 3

    Add the cooked red lentils and diced tomatoes to the pan, stirring to combine the flavors.

  • 4

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the curry to cook for about 5 minutes so the flavors meld together.

  • 5

    Stir in the green peas and spinach, and let cook for an additional 2-3 minutes until the spinach wilts and the peas are heated through.

  • 6

    Season with salt and pepper to taste. If a thinner consistency is preferred, add a splash of water.

  • 7

    Serve warm, and enjoy this nourishing, protein-packed curry.