Creamy Coconut 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 Coconut Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Fresh Spinach

Enjoy a velvety coconut-infused red lentil curry brimming with fresh spinach and hearty tofu. This dish layers warm spices with a vibrant medley of textures to delight your palate while offering balanced macronutrients, making it a nourishing choice for any meal.

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NUTRITION

444kcal
Protein
33.3g
Fat
13g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

100g extra firm tofu

1/2 cup diced tomatoes (90g)

1/4 medium onion (25g)

2 cloves garlic (minced)

Assorted spices (cumin, coriander, turmeric, red chili powder)

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium pot, sauté the diced onion with minced garlic in a splash of water or a minimal amount of oil until softened.

  • 3

    Add the red lentils, diced tomatoes, and spices (cumin, coriander, turmeric, red chili powder) to the pot. Stir to combine.

  • 4

    Pour in the light coconut milk along with an equal amount of water (about 1/2 cup) to help cook the lentils evenly. Bring to a gentle simmer and cook until the lentils are tender, about 15-20 minutes.

  • 5

    Cube the extra firm tofu and gently stir it into the curry during the last 5 minutes of simmering.

  • 6

    Add the fresh spinach and stir until just wilted. Season with salt and pepper to taste.

  • 7

    Serve the creamy coconut red lentil curry warm for a comforting and nutritionally balanced meal.

Creamy Coconut 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 Coconut Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Fresh Spinach

Enjoy a velvety coconut-infused red lentil curry brimming with fresh spinach and hearty tofu. This dish layers warm spices with a vibrant medley of textures to delight your palate while offering balanced macronutrients, making it a nourishing choice for any meal.

NUTRITION

444kcal
Protein
33.3g
Fat
13g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

100g extra firm tofu

1/2 cup diced tomatoes (90g)

1/4 medium onion (25g)

2 cloves garlic (minced)

Assorted spices (cumin, coriander, turmeric, red chili powder)

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium pot, sauté the diced onion with minced garlic in a splash of water or a minimal amount of oil until softened.

  • 3

    Add the red lentils, diced tomatoes, and spices (cumin, coriander, turmeric, red chili powder) to the pot. Stir to combine.

  • 4

    Pour in the light coconut milk along with an equal amount of water (about 1/2 cup) to help cook the lentils evenly. Bring to a gentle simmer and cook until the lentils are tender, about 15-20 minutes.

  • 5

    Cube the extra firm tofu and gently stir it into the curry during the last 5 minutes of simmering.

  • 6

    Add the fresh spinach and stir until just wilted. Season with salt and pepper to taste.

  • 7

    Serve the creamy coconut red lentil curry warm for a comforting and nutritionally balanced meal.