Creamy Red Lentil Curry with Fresh Spinach

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

Creamy Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

A heartwarming, creamy red lentil curry infused with aromatic spices, enriched with chickpeas and fresh spinach. This comforting dish brings a medley of textures and vibrant flavors that satisfy both body and soul.

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NUTRITION

576kcal
Protein
32.3g
Fat
12.6g
Carbs
86.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (198g)

1/2 cup Cooked Chickpeas (82g)

2 cups Fresh Spinach (60g)

1/4 cup Light Coconut Milk (60g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Diced Tomatoes (240g)

1 tsp Fresh Ginger, Grated (2g)

1 tsp Curry Powder (2g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick pan over medium heat. Dice the small onion and mince the garlic.

  • 2

    Sauté the onion and garlic in a small amount of water or broth until they become soft and translucent.

  • 3

    Stir in the grated ginger and curry powder, allowing the spices to bloom for about 1 minute.

  • 4

    Add the diced tomatoes along with their juices to the pan. Allow the mixture to simmer for 3-4 minutes.

  • 5

    Mix in the cooked red lentils and chickpeas, stirring to combine with the spiced tomato base.

  • 6

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

  • 7

    Fold in the fresh spinach and cook until it wilts, about 2 minutes.

  • 8

    Season with salt and pepper to taste and serve warm.

Creamy Red Lentil Curry with Fresh Spinach

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

Creamy Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

A heartwarming, creamy red lentil curry infused with aromatic spices, enriched with chickpeas and fresh spinach. This comforting dish brings a medley of textures and vibrant flavors that satisfy both body and soul.

NUTRITION

576kcal
Protein
32.3g
Fat
12.6g
Carbs
86.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (198g)

1/2 cup Cooked Chickpeas (82g)

2 cups Fresh Spinach (60g)

1/4 cup Light Coconut Milk (60g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Diced Tomatoes (240g)

1 tsp Fresh Ginger, Grated (2g)

1 tsp Curry Powder (2g)

PREPARATION

  • 1

    Heat a non-stick pan over medium heat. Dice the small onion and mince the garlic.

  • 2

    Sauté the onion and garlic in a small amount of water or broth until they become soft and translucent.

  • 3

    Stir in the grated ginger and curry powder, allowing the spices to bloom for about 1 minute.

  • 4

    Add the diced tomatoes along with their juices to the pan. Allow the mixture to simmer for 3-4 minutes.

  • 5

    Mix in the cooked red lentils and chickpeas, stirring to combine with the spiced tomato base.

  • 6

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

  • 7

    Fold in the fresh spinach and cook until it wilts, about 2 minutes.

  • 8

    Season with salt and pepper to taste and serve warm.