Creamy Coconut Lentil and Spinach Bowl

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

Creamy Coconut Lentil and Spinach Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil and Spinach Bowl

Enjoy a heartwarming bowl that combines the creamy richness of light coconut milk with tender red lentils, sautéed tofu, and chickpeas, all nestled among fresh spinach and accented with aromatic spices. This dish offers a balanced blend of savory and subtly sweet flavors, perfect for a satisfying and nutrient-dense meal.

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NUTRITION

650kcal
Protein
35.5g
Fat
25.9g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

3 oz extra firm tofu (85g)

1/3 cup cooked chickpeas (55g)

1/2 cup light coconut milk (120g)

2 cups raw spinach (60g)

1 medium diced yellow onion (110g)

2 cloves minced garlic

1 tsp curry powder

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils and cook them according to package instructions until tender. Set aside.

  • 2

    Press and cube the extra firm tofu. In a non-stick skillet, heat the olive oil over medium heat.

  • 3

    Sauté the diced onion and minced garlic in the olive oil until fragrant and softened, about 3-4 minutes.

  • 4

    Add the cubed tofu to the skillet and lightly brown on all sides. Then stir in the cooked chickpeas.

  • 5

    Sprinkle the curry powder over the mixture, stirring to coat evenly.

  • 6

    Pour in the light coconut milk and add the cooked lentils. Allow the mixture to simmer for 5 minutes so the flavors meld.

  • 7

    Gently fold in the fresh spinach until just wilted.

  • 8

    Finish with a squeeze of lemon juice and season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your creamy coconut lentil and spinach bowl.

Creamy Coconut Lentil and Spinach Bowl

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

Creamy Coconut Lentil and Spinach Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil and Spinach Bowl

Enjoy a heartwarming bowl that combines the creamy richness of light coconut milk with tender red lentils, sautéed tofu, and chickpeas, all nestled among fresh spinach and accented with aromatic spices. This dish offers a balanced blend of savory and subtly sweet flavors, perfect for a satisfying and nutrient-dense meal.

NUTRITION

650kcal
Protein
35.5g
Fat
25.9g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

3 oz extra firm tofu (85g)

1/3 cup cooked chickpeas (55g)

1/2 cup light coconut milk (120g)

2 cups raw spinach (60g)

1 medium diced yellow onion (110g)

2 cloves minced garlic

1 tsp curry powder

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils and cook them according to package instructions until tender. Set aside.

  • 2

    Press and cube the extra firm tofu. In a non-stick skillet, heat the olive oil over medium heat.

  • 3

    Sauté the diced onion and minced garlic in the olive oil until fragrant and softened, about 3-4 minutes.

  • 4

    Add the cubed tofu to the skillet and lightly brown on all sides. Then stir in the cooked chickpeas.

  • 5

    Sprinkle the curry powder over the mixture, stirring to coat evenly.

  • 6

    Pour in the light coconut milk and add the cooked lentils. Allow the mixture to simmer for 5 minutes so the flavors meld.

  • 7

    Gently fold in the fresh spinach until just wilted.

  • 8

    Finish with a squeeze of lemon juice and season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your creamy coconut lentil and spinach bowl.