Name: Creamy Coconut Red Lentil Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 85g dry red lentils; 1/2 cup canned chickpeas; 1/4 cup light coconut milk; 1/2 cup diced tomatoes; 1 medium carrot; 1 cup spinach; 1/4 medium onion; 1 clove garlic; 1 cup low sodium vegetable broth; 1/2 tsp olive oil

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Stew

Savor a warm, hearty bowl of creamy coconut red lentil stew that combines tender lentils with chickpeas, a medley of vegetables, and a light coconut infusion. This dish offers a comforting blend of spices and textures, making it perfect for a nourishing breakfast, lunch, or dinner while keeping your macros balanced.

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NUTRITION

Protein

32.4g

Fat

8.7g

Carbs

91.4g

SERVINGS

1 serving

INGREDIENTS

85g dry red lentils

1/2 cup canned chickpeas

1/4 cup light coconut milk

1/2 cup diced tomatoes

1 medium carrot

1 cup spinach

1/4 medium onion

1 clove garlic

1 cup low sodium vegetable broth

1/2 tsp olive oil

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PREPARATION

1
Rinse the red lentils under cold water until the water runs clear.
2
Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.
3
Add the diced carrot to the pan and cook for another 2 minutes.
4
Stir in the red lentils, chickpeas, diced tomatoes, and vegetable broth.
5
Pour in the light coconut milk and bring the mixture to a gentle simmer.
6
Cover the pot and let the stew cook for about 20-25 minutes, stirring occasionally, until the lentils are tender.
7
In the last few minutes of cooking, stir in the spinach until wilted.
8
Season with salt, pepper, and your favorite herbs or spices to taste.
9
Serve hot and enjoy your creamy, nutritious stew.