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

A luscious and hearty stew featuring tender red lentils, chickpeas, and tofu enriched with a creamy coconut milk base and accented by warming spices. This dish offers a harmonious blend of textures and a vibrant burst of flavor with each bite, perfect for a comforting meal any time of day.

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NUTRITION

636kcal
Protein
40.5g
Fat
13.9g
Carbs
96.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (200g)

100g chickpeas (cooked)

100g firm tofu, diced

60 ml light coconut milk

1 medium onion, chopped (70g)

1 medium carrot, diced (61g)

3 garlic cloves, minced

1/2 cup diced tomatoes (100g)

1 cup fresh spinach

1 cup vegetable broth

1 tsp ground cumin

1 tsp turmeric

1 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Heat a medium pot over medium heat and add a splash of water or a light oil spray if desired.

  • 2

    Sauté the chopped onion, diced carrot, and minced garlic until softened, about 3-4 minutes.

  • 3

    Add the ground cumin, turmeric, and smoked paprika. Stir for about 30 seconds to toast the spices.

  • 4

    Mix in the diced tofu and cook for another 2 minutes to let the flavors meld.

  • 5

    Pour in the red lentils, chickpeas, diced tomatoes, vegetable broth, and light coconut milk.

  • 6

    Stir the mixture well, then bring it to a simmer. Allow the stew to cook on low heat for 15-20 minutes, or until the lentils are tender.

  • 7

    In the final 2 minutes of cooking, add the fresh spinach and mix until wilting.

  • 8

    Season with salt and pepper to taste, and serve warm.

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

A luscious and hearty stew featuring tender red lentils, chickpeas, and tofu enriched with a creamy coconut milk base and accented by warming spices. This dish offers a harmonious blend of textures and a vibrant burst of flavor with each bite, perfect for a comforting meal any time of day.

NUTRITION

636kcal
Protein
40.5g
Fat
13.9g
Carbs
96.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (200g)

100g chickpeas (cooked)

100g firm tofu, diced

60 ml light coconut milk

1 medium onion, chopped (70g)

1 medium carrot, diced (61g)

3 garlic cloves, minced

1/2 cup diced tomatoes (100g)

1 cup fresh spinach

1 cup vegetable broth

1 tsp ground cumin

1 tsp turmeric

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Heat a medium pot over medium heat and add a splash of water or a light oil spray if desired.

  • 2

    Sauté the chopped onion, diced carrot, and minced garlic until softened, about 3-4 minutes.

  • 3

    Add the ground cumin, turmeric, and smoked paprika. Stir for about 30 seconds to toast the spices.

  • 4

    Mix in the diced tofu and cook for another 2 minutes to let the flavors meld.

  • 5

    Pour in the red lentils, chickpeas, diced tomatoes, vegetable broth, and light coconut milk.

  • 6

    Stir the mixture well, then bring it to a simmer. Allow the stew to cook on low heat for 15-20 minutes, or until the lentils are tender.

  • 7

    In the final 2 minutes of cooking, add the fresh spinach and mix until wilting.

  • 8

    Season with salt and pepper to taste, and serve warm.