Creamy Spiced Red Lentil Dal

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

Creamy Spiced Red Lentil Dal

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Dal

Enjoy a warming bowl of creamy red lentil dal bursting with aromatic spices and a hint of tangy tomato. This hearty dish combines red lentils with chickpeas for a protein-packed, satisfying meal with a silky texture from a splash of light coconut milk and a bouquet of ginger, garlic, and traditional Indian spices.

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NUTRITION

596kcal
Protein
34.0g
Fat
6.5g
Carbs
101.2g

SERVINGS

1 serving

INGREDIENTS

85 grams red lentils (raw)

1/2 cup canned chickpeas (~125 grams)

1/2 medium yellow onion

2 garlic cloves

1 tsp fresh ginger

1/2 cup diced tomatoes

1/16 cup light coconut milk

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 pinch cayenne pepper

Salt to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a medium saucepan, add the red lentils and about 2 cups of water. Bring to a simmer over medium heat.

  • 3

    Meanwhile, finely chop the half onion, mince the garlic, and grate the fresh ginger.

  • 4

    When the lentils begin to soften (after about 10 minutes), add the chopped onion, garlic, and ginger to the pan.

  • 5

    Stir in the diced tomatoes, turmeric, cumin, coriander, and a pinch of cayenne pepper. Allow the spices to bloom for about 2 minutes.

  • 6

    Add the canned chickpeas (drained) and light coconut milk to the mixture. Stir well to combine.

  • 7

    Simmer the dal over low heat for another 8-10 minutes, stirring occasionally until the lentils are fully cooked and the flavors meld together.

  • 8

    Season with salt to taste, adjust any spices if needed, and serve warm.

Creamy Spiced Red Lentil Dal

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

Creamy Spiced Red Lentil Dal

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Dal

Enjoy a warming bowl of creamy red lentil dal bursting with aromatic spices and a hint of tangy tomato. This hearty dish combines red lentils with chickpeas for a protein-packed, satisfying meal with a silky texture from a splash of light coconut milk and a bouquet of ginger, garlic, and traditional Indian spices.

NUTRITION

596kcal
Protein
34.0g
Fat
6.5g
Carbs
101.2g

SERVINGS

1 serving

INGREDIENTS

85 grams red lentils (raw)

1/2 cup canned chickpeas (~125 grams)

1/2 medium yellow onion

2 garlic cloves

1 tsp fresh ginger

1/2 cup diced tomatoes

1/16 cup light coconut milk

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 pinch cayenne pepper

Salt to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a medium saucepan, add the red lentils and about 2 cups of water. Bring to a simmer over medium heat.

  • 3

    Meanwhile, finely chop the half onion, mince the garlic, and grate the fresh ginger.

  • 4

    When the lentils begin to soften (after about 10 minutes), add the chopped onion, garlic, and ginger to the pan.

  • 5

    Stir in the diced tomatoes, turmeric, cumin, coriander, and a pinch of cayenne pepper. Allow the spices to bloom for about 2 minutes.

  • 6

    Add the canned chickpeas (drained) and light coconut milk to the mixture. Stir well to combine.

  • 7

    Simmer the dal over low heat for another 8-10 minutes, stirring occasionally until the lentils are fully cooked and the flavors meld together.

  • 8

    Season with salt to taste, adjust any spices if needed, and serve warm.