Hearty Red Lentil Stew with Coconut

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

Hearty Red Lentil Stew with Coconut

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Stew with Coconut

Savor this warming, hearty stew melding the creamy richness of light coconut milk with red lentils, chickpeas, and tofu, enhanced by a fragrant medley of onions, garlic, and spices. The delicious textures and vibrant flavors make each spoonful a nourishing delight perfect for any meal.

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NUTRITION

568kcal
Protein
34.6g
Fat
12.4g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup red lentils (150g)

0.5 cup chickpeas (82g)

100g extra-firm tofu

0.5 cup light coconut milk (120g)

1 cup vegetable broth (240g)

1/2 medium onion, chopped (50g)

2 garlic cloves, minced (6g)

1 medium carrot, diced (61g)

1 celery stalk, diced (40g)

0.5 cup diced tomatoes (120g)

1 cup fresh spinach (30g)

Spices: cumin, turmeric, salt, pepper (to taste)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a large pot, add the chopped onion, minced garlic, diced carrot, and celery. Sauté over medium heat until the vegetables soften, about 3-4 minutes.

  • 3

    Add the red lentils, vegetable broth, and light coconut milk to the pot. Stir to combine.

  • 4

    Bring the mixture to a gentle simmer and add the diced tomatoes along with a pinch each of cumin, turmeric, salt, and pepper.

  • 5

    Allow the stew to simmer for about 20 minutes, stirring occasionally, until the lentils are tender.

  • 6

    While the stew simmers, cut the tofu into small cubes. After the lentils are cooked, gently stir in the tofu and chickpeas.

  • 7

    Simmer for an additional 5 minutes to heat the tofu and chickpeas through.

  • 8

    Finally, fold in the fresh spinach until just wilted.

  • 9

    Taste and adjust seasonings as needed before serving. Enjoy your nourishing, hearty red lentil stew with a tropical coconut twist.

Hearty Red Lentil Stew with Coconut

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

Hearty Red Lentil Stew with Coconut

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Stew with Coconut

Savor this warming, hearty stew melding the creamy richness of light coconut milk with red lentils, chickpeas, and tofu, enhanced by a fragrant medley of onions, garlic, and spices. The delicious textures and vibrant flavors make each spoonful a nourishing delight perfect for any meal.

NUTRITION

568kcal
Protein
34.6g
Fat
12.4g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup red lentils (150g)

0.5 cup chickpeas (82g)

100g extra-firm tofu

0.5 cup light coconut milk (120g)

1 cup vegetable broth (240g)

1/2 medium onion, chopped (50g)

2 garlic cloves, minced (6g)

1 medium carrot, diced (61g)

1 celery stalk, diced (40g)

0.5 cup diced tomatoes (120g)

1 cup fresh spinach (30g)

Spices: cumin, turmeric, salt, pepper (to taste)

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a large pot, add the chopped onion, minced garlic, diced carrot, and celery. Sauté over medium heat until the vegetables soften, about 3-4 minutes.

  • 3

    Add the red lentils, vegetable broth, and light coconut milk to the pot. Stir to combine.

  • 4

    Bring the mixture to a gentle simmer and add the diced tomatoes along with a pinch each of cumin, turmeric, salt, and pepper.

  • 5

    Allow the stew to simmer for about 20 minutes, stirring occasionally, until the lentils are tender.

  • 6

    While the stew simmers, cut the tofu into small cubes. After the lentils are cooked, gently stir in the tofu and chickpeas.

  • 7

    Simmer for an additional 5 minutes to heat the tofu and chickpeas through.

  • 8

    Finally, fold in the fresh spinach until just wilted.

  • 9

    Taste and adjust seasonings as needed before serving. Enjoy your nourishing, hearty red lentil stew with a tropical coconut twist.