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

Savor a warming bowl of creamy red lentil curry enriched with silky tofu, vibrant fresh spinach, and the bright flavors of ginger, garlic, and spices. This dish balances hearty lentils and plant-based protein with a delicate hint of coconut milk, creating a comforting and nutritious meal perfect for dinner.

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NUTRITION

448kcal
Protein
35.9g
Fat
10.0g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dried Red Lentils (about 67g)

3/4 cup cubed Firm Tofu (about 141g)

1/4 cup Light Coconut Milk (about 60g)

2 cups Fresh Spinach (about 60g)

1/2 cup Diced Tomatoes (about 122g)

1/4 cup diced Yellow Onion (about 40g)

1 clove Garlic

1 tsp Fresh Ginger, grated

1/2 cup Low Sodium Vegetable Broth

Spices (Curry Powder, Turmeric, Cumin) to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium saucepan, sauté the diced onion in a small splash of water or a light oil alternative over medium heat until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

  • 3

    Stir in the red lentils and your spice blend (curry powder, turmeric, and cumin). Toast the spices with the aromatics for about a minute.

  • 4

    Mix in the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer and cook for about 15-20 minutes, or until the lentils are tender. Stir occasionally and add a bit more water if needed.

  • 5

    Fold in the cubed tofu and light coconut milk. Simmer for an additional 5 minutes to allow the flavors to meld.

  • 6

    Finally, stir in the fresh spinach until wilted. Taste and adjust seasoning with salt and pepper as desired.

  • 7

    Serve hot and enjoy your comforting, protein-rich 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

Savor a warming bowl of creamy red lentil curry enriched with silky tofu, vibrant fresh spinach, and the bright flavors of ginger, garlic, and spices. This dish balances hearty lentils and plant-based protein with a delicate hint of coconut milk, creating a comforting and nutritious meal perfect for dinner.

NUTRITION

448kcal
Protein
35.9g
Fat
10.0g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dried Red Lentils (about 67g)

3/4 cup cubed Firm Tofu (about 141g)

1/4 cup Light Coconut Milk (about 60g)

2 cups Fresh Spinach (about 60g)

1/2 cup Diced Tomatoes (about 122g)

1/4 cup diced Yellow Onion (about 40g)

1 clove Garlic

1 tsp Fresh Ginger, grated

1/2 cup Low Sodium Vegetable Broth

Spices (Curry Powder, Turmeric, Cumin) to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium saucepan, sauté the diced onion in a small splash of water or a light oil alternative over medium heat until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

  • 3

    Stir in the red lentils and your spice blend (curry powder, turmeric, and cumin). Toast the spices with the aromatics for about a minute.

  • 4

    Mix in the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer and cook for about 15-20 minutes, or until the lentils are tender. Stir occasionally and add a bit more water if needed.

  • 5

    Fold in the cubed tofu and light coconut milk. Simmer for an additional 5 minutes to allow the flavors to meld.

  • 6

    Finally, stir in the fresh spinach until wilted. Taste and adjust seasoning with salt and pepper as desired.

  • 7

    Serve hot and enjoy your comforting, protein-rich red lentil curry!