Creamy Coconut Spiced Lentils with Crispy Roasted Sweet Potatoes

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

Creamy Coconut Spiced Lentils with Crispy Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Spiced Lentils with Crispy Roasted Sweet Potatoes

Enjoy a delightful plate of creamy, spiced lentils enriched with light coconut milk and punctuated by crispy roasted sweet potatoes and a sprinkle of roasted chickpeas. This dish blends warm spices with a touch of tropical creaminess for a comforting, nutrient-packed meal.

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NUTRITION

555kcal
Protein
33.5g
Fat
6.9g
Carbs
94.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked green lentils (~300g)

½ medium sweet potato (~100g), cubed

¼ cup light coconut milk (~60g)

⅓ cup roasted chickpeas (~50g)

1 garlic clove

½ tsp ground cumin

½ tsp ground turmeric

¼ tsp ground coriander

1 tsp grated fresh ginger

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss the cubed sweet potato with a pinch of salt, pepper, and a drizzle of olive oil, then spread on a baking sheet and roast for 20-25 minutes until crispy on the edges.

  • 2

    In a medium saucepan, warm a small splash of water over medium heat. Sauté the minced garlic, grated ginger, ground cumin, turmeric, and coriander until fragrant, about 1-2 minutes.

  • 3

    Stir in the cooked lentils and add the light coconut milk. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

  • 4

    Once the sweet potatoes are done roasting, gently fold them into the lentil mixture or serve them on the side.

  • 5

    Top the dish with the roasted chickpeas for an extra crunchy texture and additional protein.

  • 6

    Serve warm and enjoy this hearty, comforting dish.

Creamy Coconut Spiced Lentils with Crispy Roasted Sweet Potatoes

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

Creamy Coconut Spiced Lentils with Crispy Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Spiced Lentils with Crispy Roasted Sweet Potatoes

Enjoy a delightful plate of creamy, spiced lentils enriched with light coconut milk and punctuated by crispy roasted sweet potatoes and a sprinkle of roasted chickpeas. This dish blends warm spices with a touch of tropical creaminess for a comforting, nutrient-packed meal.

NUTRITION

555kcal
Protein
33.5g
Fat
6.9g
Carbs
94.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked green lentils (~300g)

½ medium sweet potato (~100g), cubed

¼ cup light coconut milk (~60g)

⅓ cup roasted chickpeas (~50g)

1 garlic clove

½ tsp ground cumin

½ tsp ground turmeric

¼ tsp ground coriander

1 tsp grated fresh ginger

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss the cubed sweet potato with a pinch of salt, pepper, and a drizzle of olive oil, then spread on a baking sheet and roast for 20-25 minutes until crispy on the edges.

  • 2

    In a medium saucepan, warm a small splash of water over medium heat. Sauté the minced garlic, grated ginger, ground cumin, turmeric, and coriander until fragrant, about 1-2 minutes.

  • 3

    Stir in the cooked lentils and add the light coconut milk. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

  • 4

    Once the sweet potatoes are done roasting, gently fold them into the lentil mixture or serve them on the side.

  • 5

    Top the dish with the roasted chickpeas for an extra crunchy texture and additional protein.

  • 6

    Serve warm and enjoy this hearty, comforting dish.