Hearty Red Lentil Curry

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

Hearty Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Curry

A warm and comforting red lentil curry bursting with aromatic spices, tender lentils, chickpeas, and tofu mingled with tomatoes, coconut milk, and fresh spinach. This hearty dish delivers a rich blend of textures and flavors, perfect for a satisfying meal any time of day.

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NUTRITION

564kcal
Protein
36.3g
Fat
11.8g
Carbs
84.8g

SERVINGS

1 serving

INGREDIENTS

80g dry red lentils

50g canned chickpeas (drained)

100g firm tofu

1 medium onion

2 garlic cloves

1 tsp fresh ginger

1/2 cup canned diced tomatoes

1/4 cup light coconut milk

1 cup fresh spinach

1 tbsp curry powder

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and drain well.

  • 2

    Dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    Cut the firm tofu into small cubes.

  • 4

    In a medium saucepan, heat a splash of water or a small amount of oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion softens and becomes translucent.

  • 5

    Stir in the curry powder, ensuring the spices coat the aromatics evenly and toast for about 1 minute.

  • 6

    Add the red lentils, diced tomatoes (with their juices), and light coconut milk. Stir to combine.

  • 7

    Bring the mixture to a gentle simmer, then add the tofu cubes and drained chickpeas.

  • 8

    Cook the curry on low to medium heat for 20-25 minutes, or until the lentils are tender and the flavors meld together. If the curry thickens too much, add a splash of water.

  • 9

    In the last few minutes of cooking, stir in the fresh spinach until just wilted.

  • 10

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

Hearty Red Lentil Curry

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

Hearty Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Curry

A warm and comforting red lentil curry bursting with aromatic spices, tender lentils, chickpeas, and tofu mingled with tomatoes, coconut milk, and fresh spinach. This hearty dish delivers a rich blend of textures and flavors, perfect for a satisfying meal any time of day.

NUTRITION

564kcal
Protein
36.3g
Fat
11.8g
Carbs
84.8g

SERVINGS

1 serving

INGREDIENTS

80g dry red lentils

50g canned chickpeas (drained)

100g firm tofu

1 medium onion

2 garlic cloves

1 tsp fresh ginger

1/2 cup canned diced tomatoes

1/4 cup light coconut milk

1 cup fresh spinach

1 tbsp curry powder

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and drain well.

  • 2

    Dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    Cut the firm tofu into small cubes.

  • 4

    In a medium saucepan, heat a splash of water or a small amount of oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion softens and becomes translucent.

  • 5

    Stir in the curry powder, ensuring the spices coat the aromatics evenly and toast for about 1 minute.

  • 6

    Add the red lentils, diced tomatoes (with their juices), and light coconut milk. Stir to combine.

  • 7

    Bring the mixture to a gentle simmer, then add the tofu cubes and drained chickpeas.

  • 8

    Cook the curry on low to medium heat for 20-25 minutes, or until the lentils are tender and the flavors meld together. If the curry thickens too much, add a splash of water.

  • 9

    In the last few minutes of cooking, stir in the fresh spinach until just wilted.

  • 10

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