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 this hearty, plant-powered curry that combines tender red lentils, protein-packed chickpeas and tofu in a fragrant blend of spices, bright tomato puree, and a touch of light coconut milk. Fresh spinach is stirred in at the end for a burst of color and nutrients, creating a comforting and creamy dish that’s as nourishing as it is delicious.

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NUTRITION

609kcal
Protein
38.8g
Fat
12.3g
Carbs
92g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup canned chickpeas (125g)

100g firm tofu

2 cups fresh spinach (60g)

1/4 cup light coconut milk (60g)

1/2 cup tomato puree (122g)

1 medium onion

2 garlic cloves

1 teaspoon grated ginger

1 tablespoon spice blend (cumin, coriander, turmeric, curry powder)

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium pot, heat a small amount of water or oil over medium heat. Sauté the chopped onion until softened.

  • 2

    Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.

  • 3

    Stir in the spice blend and toast lightly to awaken the flavors.

  • 4

    Mix in the tomato puree and light coconut milk, letting the sauce simmer for 3-4 minutes.

  • 5

    Add the cooked red lentils and drained chickpeas to the pot. Stir well to combine.

  • 6

    Dice the firm tofu into cubes and gently add it to the curry. Allow the mixture to simmer for another 5 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach and cook just until wilted, about 2 minutes.

  • 8

    Season with salt and pepper to taste, then serve hot. Enjoy your creamy red lentil curry!

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 this hearty, plant-powered curry that combines tender red lentils, protein-packed chickpeas and tofu in a fragrant blend of spices, bright tomato puree, and a touch of light coconut milk. Fresh spinach is stirred in at the end for a burst of color and nutrients, creating a comforting and creamy dish that’s as nourishing as it is delicious.

NUTRITION

609kcal
Protein
38.8g
Fat
12.3g
Carbs
92g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup canned chickpeas (125g)

100g firm tofu

2 cups fresh spinach (60g)

1/4 cup light coconut milk (60g)

1/2 cup tomato puree (122g)

1 medium onion

2 garlic cloves

1 teaspoon grated ginger

1 tablespoon spice blend (cumin, coriander, turmeric, curry powder)

Salt and pepper to taste

PREPARATION

  • 1

    In a medium pot, heat a small amount of water or oil over medium heat. Sauté the chopped onion until softened.

  • 2

    Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.

  • 3

    Stir in the spice blend and toast lightly to awaken the flavors.

  • 4

    Mix in the tomato puree and light coconut milk, letting the sauce simmer for 3-4 minutes.

  • 5

    Add the cooked red lentils and drained chickpeas to the pot. Stir well to combine.

  • 6

    Dice the firm tofu into cubes and gently add it to the curry. Allow the mixture to simmer for another 5 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach and cook just until wilted, about 2 minutes.

  • 8

    Season with salt and pepper to taste, then serve hot. Enjoy your creamy red lentil curry!