Creamy Coconut Red Lentil Dal with Garlicky Spinach

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

Creamy Coconut Red Lentil Dal with Garlicky Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Garlicky Spinach

Enjoy a warming, aromatic dal bursting with spices, creamy coconut richness, and the vibrant taste of garlicky spinach. This versatile dish is perfect for any meal, pairing tender red lentils and hearty chickpeas with a cascade of spices, fresh tomatoes, and a silky coconut sauce that elevates the flavors.

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NUTRITION

585kcal
Protein
33.7g
Fat
11.4g
Carbs
89.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (100g)

1/3 cup cooked chickpeas (50g)

1/3 cup light coconut milk (80g)

2 cups cooked spinach (90g)

1/2 cup diced tomatoes (120g)

1/4 medium yellow onion (40g)

2 cloves garlic (6g)

1 tsp fresh ginger (5g)

1 tsp olive oil (5g)

1 tsp spice blend (3g)

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent and aromatic.

  • 3

    Stir in the spice blend (cumin, coriander, turmeric, and red chili powder) and toast for about 30 seconds to release their flavors.

  • 4

    Add the rinsed red lentils and diced tomatoes to the pan. Pour in the light coconut milk and about 1 cup of water. Stir well.

  • 5

    Bring the mixture to a simmer, then lower the heat. Allow the lentils to cook for 20-25 minutes, stirring occasionally, until tender and the dal reaches a creamy consistency.

  • 6

    Meanwhile, in a separate pan, quickly sauté the spinach with a pinch of salt and pepper until just wilted and infused with a slight garlicky finish (you can add a tiny extra minced garlic if desired).

  • 7

    Once the lentils are cooked, gently mix in the cooked chickpeas. Adjust seasoning with salt and pepper.

  • 8

    Serve the creamy coconut red lentil dal over the bed of garlicky sautéed spinach and enjoy warm.

Creamy Coconut Red Lentil Dal with Garlicky Spinach

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

Creamy Coconut Red Lentil Dal with Garlicky Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Garlicky Spinach

Enjoy a warming, aromatic dal bursting with spices, creamy coconut richness, and the vibrant taste of garlicky spinach. This versatile dish is perfect for any meal, pairing tender red lentils and hearty chickpeas with a cascade of spices, fresh tomatoes, and a silky coconut sauce that elevates the flavors.

NUTRITION

585kcal
Protein
33.7g
Fat
11.4g
Carbs
89.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (100g)

1/3 cup cooked chickpeas (50g)

1/3 cup light coconut milk (80g)

2 cups cooked spinach (90g)

1/2 cup diced tomatoes (120g)

1/4 medium yellow onion (40g)

2 cloves garlic (6g)

1 tsp fresh ginger (5g)

1 tsp olive oil (5g)

1 tsp spice blend (3g)

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent and aromatic.

  • 3

    Stir in the spice blend (cumin, coriander, turmeric, and red chili powder) and toast for about 30 seconds to release their flavors.

  • 4

    Add the rinsed red lentils and diced tomatoes to the pan. Pour in the light coconut milk and about 1 cup of water. Stir well.

  • 5

    Bring the mixture to a simmer, then lower the heat. Allow the lentils to cook for 20-25 minutes, stirring occasionally, until tender and the dal reaches a creamy consistency.

  • 6

    Meanwhile, in a separate pan, quickly sauté the spinach with a pinch of salt and pepper until just wilted and infused with a slight garlicky finish (you can add a tiny extra minced garlic if desired).

  • 7

    Once the lentils are cooked, gently mix in the cooked chickpeas. Adjust seasoning with salt and pepper.

  • 8

    Serve the creamy coconut red lentil dal over the bed of garlicky sautéed spinach and enjoy warm.