Creamy Coconut Red Lentil Curry with Spinach

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

Creamy Coconut Red Lentil Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Spinach

Enjoy a warming bowl of red lentil curry enriched with creamy coconut milk, tender chickpeas, and vibrant spinach. Infused with aromatic spices and a hint of ginger and garlic, this dish is both comforting and nourishing, perfect for a healthy dinner option.

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NUTRITION

613kcal
Protein
36.2g
Fat
7.9g
Carbs
100.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (approx 100g)

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

1/4 cup light coconut milk (approx 60ml)

1 cup fresh spinach

1 small onion

2 garlic cloves

1 tsp grated fresh ginger

1/2 cup diced tomatoes (no salt added)

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp garam masala

Salt & pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water until the water runs clear.

  • 2

    In a medium saucepan, sauté the chopped small onion in a small amount of water or a teaspoon of oil over medium heat until softened. Add minced garlic and grated ginger, and continue to sauté for another minute until fragrant.

  • 3

    Stir in the red lentils, diced tomatoes, and spices (cumin, turmeric, garam masala, salt, and pepper). Mix well to coat the lentils evenly with the spices.

  • 4

    Add water to cover the ingredients by about an inch. Bring the mixture to a gentle simmer and let it cook for roughly 15-20 minutes, stirring occasionally, until the lentils are tender.

  • 5

    When the lentils are nearly cooked, stir in the drained chickpeas and light coconut milk. Allow the curry to simmer for an additional 5 minutes to meld the flavors.

  • 6

    Fold in the fresh spinach and cook just until wilted. Taste and adjust seasonings if necessary.

  • 7

    Serve hot and enjoy your creamy, protein-rich red lentil curry.

Creamy Coconut Red Lentil Curry with Spinach

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

Creamy Coconut Red Lentil Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Spinach

Enjoy a warming bowl of red lentil curry enriched with creamy coconut milk, tender chickpeas, and vibrant spinach. Infused with aromatic spices and a hint of ginger and garlic, this dish is both comforting and nourishing, perfect for a healthy dinner option.

NUTRITION

613kcal
Protein
36.2g
Fat
7.9g
Carbs
100.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (approx 100g)

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

1/4 cup light coconut milk (approx 60ml)

1 cup fresh spinach

1 small onion

2 garlic cloves

1 tsp grated fresh ginger

1/2 cup diced tomatoes (no salt added)

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp garam masala

Salt & pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water until the water runs clear.

  • 2

    In a medium saucepan, sauté the chopped small onion in a small amount of water or a teaspoon of oil over medium heat until softened. Add minced garlic and grated ginger, and continue to sauté for another minute until fragrant.

  • 3

    Stir in the red lentils, diced tomatoes, and spices (cumin, turmeric, garam masala, salt, and pepper). Mix well to coat the lentils evenly with the spices.

  • 4

    Add water to cover the ingredients by about an inch. Bring the mixture to a gentle simmer and let it cook for roughly 15-20 minutes, stirring occasionally, until the lentils are tender.

  • 5

    When the lentils are nearly cooked, stir in the drained chickpeas and light coconut milk. Allow the curry to simmer for an additional 5 minutes to meld the flavors.

  • 6

    Fold in the fresh spinach and cook just until wilted. Taste and adjust seasonings if necessary.

  • 7

    Serve hot and enjoy your creamy, protein-rich red lentil curry.