Creamy Coconut Curried Lentils with Fresh Spinach

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

Creamy Coconut Curried Lentils with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curried Lentils with Fresh Spinach

Savor a warm and fragrant bowl of creamy coconut curried lentils paired with hearty chickpeas and fresh spinach. This dish is delicately spiced with garlic, ginger, and curry powder, creating a beautiful balance of savory and aromatic flavors, perfect for a comforting dinner.

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NUTRITION

584kcal
Protein
35.2g
Fat
10.1g
Carbs
93.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1 cup cooked chickpeas (164g)

2 tbsp light coconut milk (30g)

1 cup fresh spinach (30g)

1/2 tsp olive oil (2.5g)

1 clove minced garlic

1 tsp minced ginger

1 tsp curry powder

1/4 cup diced onion (40g)

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion, minced garlic, and minced ginger, and sauté until the onion softens, about 2-3 minutes.

  • 2

    Stir in the curry powder and cook for another 30 seconds until fragrant.

  • 3

    Add the cooked red lentils and chickpeas to the pan, stirring to combine with the spices.

  • 4

    Pour in the light coconut milk and a splash of water if needed to loosen the mixture. Allow the lentils and chickpeas to simmer gently for 5-7 minutes, letting the flavors meld.

  • 5

    Fold in the fresh spinach and let it wilt into the mixture, which should take about 1-2 minutes.

  • 6

    Season with salt and pepper to taste, then remove from heat. Serve warm and enjoy the comforting, creamy flavors.

Creamy Coconut Curried Lentils with Fresh Spinach

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

Creamy Coconut Curried Lentils with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curried Lentils with Fresh Spinach

Savor a warm and fragrant bowl of creamy coconut curried lentils paired with hearty chickpeas and fresh spinach. This dish is delicately spiced with garlic, ginger, and curry powder, creating a beautiful balance of savory and aromatic flavors, perfect for a comforting dinner.

NUTRITION

584kcal
Protein
35.2g
Fat
10.1g
Carbs
93.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1 cup cooked chickpeas (164g)

2 tbsp light coconut milk (30g)

1 cup fresh spinach (30g)

1/2 tsp olive oil (2.5g)

1 clove minced garlic

1 tsp minced ginger

1 tsp curry powder

1/4 cup diced onion (40g)

Salt and pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion, minced garlic, and minced ginger, and sauté until the onion softens, about 2-3 minutes.

  • 2

    Stir in the curry powder and cook for another 30 seconds until fragrant.

  • 3

    Add the cooked red lentils and chickpeas to the pan, stirring to combine with the spices.

  • 4

    Pour in the light coconut milk and a splash of water if needed to loosen the mixture. Allow the lentils and chickpeas to simmer gently for 5-7 minutes, letting the flavors meld.

  • 5

    Fold in the fresh spinach and let it wilt into the mixture, which should take about 1-2 minutes.

  • 6

    Season with salt and pepper to taste, then remove from heat. Serve warm and enjoy the comforting, creamy flavors.