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

Delight in a vibrant, comforting bowl of creamy coconut red lentil curry enriched with fresh spinach, tender chickpeas, and a medley of warming spices. This dish offers a lush texture and a balanced blend of savory and aromatic flavors that make for a nourishing dinner experience.

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NUTRITION

581kcal
Protein
34.7g
Fat
10.8g
Carbs
91.9g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils (dry)

1/3 cup Light Coconut Milk (80g)

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

1/4 cup Chickpeas (canned, drained)

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

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

    Heat 1 tsp olive oil in a medium saucepan over medium heat. Add the chopped half onion, minced garlic, and grated ginger; sauté until the onion becomes translucent.

  • 3

    Stir in the ground turmeric and cumin, and cook for another 30 seconds to bloom the spices.

  • 4

    Add the red lentils, diced tomatoes, and light coconut milk, then pour in about 1 cup of water. Bring the mixture to a gentle simmer.

  • 5

    Cover and let the lentils cook for about 15-20 minutes, stirring occasionally, until they are soft and the curry reaches a creamy consistency.

  • 6

    Once the lentils are nearly done, stir in the fresh spinach and the chickpeas, allowing the spinach to wilt slightly.

  • 7

    Season with salt and pepper to taste, and simmer for an additional 2-3 minutes to blend the flavors.

  • 8

    Serve warm and enjoy the comforting, aromatic curry.

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

Delight in a vibrant, comforting bowl of creamy coconut red lentil curry enriched with fresh spinach, tender chickpeas, and a medley of warming spices. This dish offers a lush texture and a balanced blend of savory and aromatic flavors that make for a nourishing dinner experience.

NUTRITION

581kcal
Protein
34.7g
Fat
10.8g
Carbs
91.9g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils (dry)

1/3 cup Light Coconut Milk (80g)

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

1/4 cup Chickpeas (canned, drained)

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat 1 tsp olive oil in a medium saucepan over medium heat. Add the chopped half onion, minced garlic, and grated ginger; sauté until the onion becomes translucent.

  • 3

    Stir in the ground turmeric and cumin, and cook for another 30 seconds to bloom the spices.

  • 4

    Add the red lentils, diced tomatoes, and light coconut milk, then pour in about 1 cup of water. Bring the mixture to a gentle simmer.

  • 5

    Cover and let the lentils cook for about 15-20 minutes, stirring occasionally, until they are soft and the curry reaches a creamy consistency.

  • 6

    Once the lentils are nearly done, stir in the fresh spinach and the chickpeas, allowing the spinach to wilt slightly.

  • 7

    Season with salt and pepper to taste, and simmer for an additional 2-3 minutes to blend the flavors.

  • 8

    Serve warm and enjoy the comforting, aromatic curry.