Creamy Red Lentil and Spinach Curry

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

Creamy Red Lentil and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil and Spinach Curry

A warm and comforting curry featuring red lentils simmered with chickpeas, creamy light coconut milk, extra firm tofu, and fresh spinach in a fragrant blend of tomatoes, onions, garlic, and ginger. This dish has a robust texture and a harmonious spice profile with cumin, turmeric, and garam masala, making it both satisfying and nourishing.

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NUTRITION

609kcal
Protein
32.9g
Fat
22.7g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils (raw)

1/3 cup Light Coconut Milk

0.75 cup Chickpeas (canned, drained)

100g Extra Firm Tofu

2 cups fresh Spinach

0.5 cup Diced Tomatoes (canned)

0.25 medium Onion

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Garam Masala

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and drain well.

  • 2

    Dice the onion, mince the garlic, grate the ginger, and chop the tofu into small cubes.

  • 3

    In a medium saucepan, sauté the diced onion in a splash of water or a light cooking spray until softened.

  • 4

    Add the minced garlic, grated ginger, ground cumin, ground turmeric, and garam masala to the onions. Stir for a minute until fragrant.

  • 5

    Pour in the light coconut milk and add the red lentils and diced tomatoes. Stir to combine.

  • 6

    Bring the mixture to a simmer and cook for about 15-20 minutes until the lentils soften.

  • 7

    Add the chickpeas and cubed tofu, cooking for an additional 5-7 minutes so the tofu warms through.

  • 8

    Fold in the fresh spinach and allow it to wilt into the curry.

  • 9

    Season with salt and pepper to taste.

  • 10

    Serve warm and enjoy your creamy, protein-packed red lentil and spinach curry.

Creamy Red Lentil and Spinach Curry

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

Creamy Red Lentil and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil and Spinach Curry

A warm and comforting curry featuring red lentils simmered with chickpeas, creamy light coconut milk, extra firm tofu, and fresh spinach in a fragrant blend of tomatoes, onions, garlic, and ginger. This dish has a robust texture and a harmonious spice profile with cumin, turmeric, and garam masala, making it both satisfying and nourishing.

NUTRITION

609kcal
Protein
32.9g
Fat
22.7g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils (raw)

1/3 cup Light Coconut Milk

0.75 cup Chickpeas (canned, drained)

100g Extra Firm Tofu

2 cups fresh Spinach

0.5 cup Diced Tomatoes (canned)

0.25 medium Onion

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Garam Masala

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and drain well.

  • 2

    Dice the onion, mince the garlic, grate the ginger, and chop the tofu into small cubes.

  • 3

    In a medium saucepan, sauté the diced onion in a splash of water or a light cooking spray until softened.

  • 4

    Add the minced garlic, grated ginger, ground cumin, ground turmeric, and garam masala to the onions. Stir for a minute until fragrant.

  • 5

    Pour in the light coconut milk and add the red lentils and diced tomatoes. Stir to combine.

  • 6

    Bring the mixture to a simmer and cook for about 15-20 minutes until the lentils soften.

  • 7

    Add the chickpeas and cubed tofu, cooking for an additional 5-7 minutes so the tofu warms through.

  • 8

    Fold in the fresh spinach and allow it to wilt into the curry.

  • 9

    Season with salt and pepper to taste.

  • 10

    Serve warm and enjoy your creamy, protein-packed red lentil and spinach curry.