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

Enjoy a vibrant, heartwarming bowl of red lentil curry infused with aromatic spices and enriched with a touch of creamy light coconut milk. Fresh spinach adds a burst of color and nutrients, making this dish both comforting and nourishing.

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NUTRITION

622kcal
Protein
35.7g
Fat
12g
Carbs
91.0g

SERVINGS

1 serving

INGREDIENTS

0.67 cup dry red lentils (133g)

0.25 cup light coconut milk (60g)

1 cup fresh spinach (30g)

0.25 cup diced onion (40g)

1 clove garlic, minced

1 tsp grated ginger (2g)

1 tsp olive oil (4.5g)

0.5 cup diced tomatoes (120g)

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

Pinch of salt

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the diced onion until it becomes translucent.

  • 3

    Add the minced garlic and grated ginger, stirring until fragrant, about 1 minute.

  • 4

    Mix in the cumin, coriander, and turmeric powders, allowing the spices to bloom for another 30 seconds.

  • 5

    Stir in the red lentils and diced tomatoes, then add enough water to cover the lentils by about an inch.

  • 6

    Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, or until the lentils are tender and starting to break down.

  • 7

    Reduce the heat and stir in the light coconut milk. Allow the curry to warm through for 2 minutes.

  • 8

    Fold in the fresh spinach until it just wilts. Season with a pinch of salt to taste.

  • 9

    Serve the curry hot, enjoying the harmonious blend of creamy texture and aromatic spices.

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

Enjoy a vibrant, heartwarming bowl of red lentil curry infused with aromatic spices and enriched with a touch of creamy light coconut milk. Fresh spinach adds a burst of color and nutrients, making this dish both comforting and nourishing.

NUTRITION

622kcal
Protein
35.7g
Fat
12g
Carbs
91.0g

SERVINGS

1 serving

INGREDIENTS

0.67 cup dry red lentils (133g)

0.25 cup light coconut milk (60g)

1 cup fresh spinach (30g)

0.25 cup diced onion (40g)

1 clove garlic, minced

1 tsp grated ginger (2g)

1 tsp olive oil (4.5g)

0.5 cup diced tomatoes (120g)

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

Pinch of salt

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the diced onion until it becomes translucent.

  • 3

    Add the minced garlic and grated ginger, stirring until fragrant, about 1 minute.

  • 4

    Mix in the cumin, coriander, and turmeric powders, allowing the spices to bloom for another 30 seconds.

  • 5

    Stir in the red lentils and diced tomatoes, then add enough water to cover the lentils by about an inch.

  • 6

    Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, or until the lentils are tender and starting to break down.

  • 7

    Reduce the heat and stir in the light coconut milk. Allow the curry to warm through for 2 minutes.

  • 8

    Fold in the fresh spinach until it just wilts. Season with a pinch of salt to taste.

  • 9

    Serve the curry hot, enjoying the harmonious blend of creamy texture and aromatic spices.