Creamy Coconut Red Lentil Stew

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

Creamy Coconut Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Stew

A warming, hearty stew featuring red lentils, chickpeas, and tender cubes of tofu simmered in a fragrant light coconut broth with tomatoes, spinach, and aromatic spices. This creamy, satisfying dish delivers a balanced meal perfect for breakfast, lunch, or dinner.

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NUTRITION

587kcal
Protein
34.7g
Fat
17.2g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

40 grams Red Lentils

120 grams Canned Chickpeas

1/4 cup Light Coconut Milk

150 grams Firm Tofu

100 grams Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 cup Spinach

1 cup Vegetable Broth

1/2 tsp Ground Cumin

1/2 tsp Ground Turmeric

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium pot, heat a splash of water or a tiny drizzle of olive oil if desired. Sauté the diced onion and minced garlic until they soften and become fragrant.

  • 3

    Add the rinsed red lentils, drained chickpeas, and diced tomatoes to the pot.

  • 4

    Pour in the vegetable broth and light coconut milk. Stir in the ground cumin and turmeric.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, or until the red lentils are tender.

  • 6

    Gently fold in the cubed firm tofu and spinach. Allow the tofu to warm and the spinach to wilt for another 3-5 minutes.

  • 7

    Taste and adjust seasonings if needed. Serve the stew warm, enjoying its rich, creamy texture and vibrant flavors.

Creamy Coconut Red Lentil Stew

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

Creamy Coconut Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Stew

A warming, hearty stew featuring red lentils, chickpeas, and tender cubes of tofu simmered in a fragrant light coconut broth with tomatoes, spinach, and aromatic spices. This creamy, satisfying dish delivers a balanced meal perfect for breakfast, lunch, or dinner.

NUTRITION

587kcal
Protein
34.7g
Fat
17.2g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

40 grams Red Lentils

120 grams Canned Chickpeas

1/4 cup Light Coconut Milk

150 grams Firm Tofu

100 grams Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 cup Spinach

1 cup Vegetable Broth

1/2 tsp Ground Cumin

1/2 tsp Ground Turmeric

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium pot, heat a splash of water or a tiny drizzle of olive oil if desired. Sauté the diced onion and minced garlic until they soften and become fragrant.

  • 3

    Add the rinsed red lentils, drained chickpeas, and diced tomatoes to the pot.

  • 4

    Pour in the vegetable broth and light coconut milk. Stir in the ground cumin and turmeric.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, or until the red lentils are tender.

  • 6

    Gently fold in the cubed firm tofu and spinach. Allow the tofu to warm and the spinach to wilt for another 3-5 minutes.

  • 7

    Taste and adjust seasonings if needed. Serve the stew warm, enjoying its rich, creamy texture and vibrant flavors.