Creamy 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 Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

Savor a vibrant, creamy red lentil curry infused with aromatic spices, tender chickpeas, and fresh spinach. This comforting dish strikes a perfect balance of heat and creaminess, offering a delightful, nutrient-rich meal perfect for any time of day.

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NUTRITION

579kcal
Protein
34.3g
Fat
12g
Carbs
86.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

3/4 cup cooked chickpeas (125g)

2 cups fresh spinach (60g)

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (125g)

1/4 medium onion (25g)

1 clove garlic (3g)

1 tsp fresh ginger (2g)

1/2 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp ground coriander

Salt and pepper to taste

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PREPARATION

  • 1

    Heat a non-stick saucepan over medium heat and add the diced onion, minced garlic, and grated ginger. Sauté until the onions turn translucent.

  • 2

    Stir in the ground turmeric, cumin, and coriander to toast the spices for about 30 seconds until fragrant.

  • 3

    Add the diced tomatoes to the pan allowing them to soften slightly, then stir in the cooked red lentils and chickpeas.

  • 4

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes to allow flavors to meld.

  • 5

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Serve the curry warm, adjusting spices as desired for extra depth of flavor.

Creamy 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 Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

Savor a vibrant, creamy red lentil curry infused with aromatic spices, tender chickpeas, and fresh spinach. This comforting dish strikes a perfect balance of heat and creaminess, offering a delightful, nutrient-rich meal perfect for any time of day.

NUTRITION

579kcal
Protein
34.3g
Fat
12g
Carbs
86.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

3/4 cup cooked chickpeas (125g)

2 cups fresh spinach (60g)

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (125g)

1/4 medium onion (25g)

1 clove garlic (3g)

1 tsp fresh ginger (2g)

1/2 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp ground coriander

Salt and pepper to taste

PREPARATION

  • 1

    Heat a non-stick saucepan over medium heat and add the diced onion, minced garlic, and grated ginger. Sauté until the onions turn translucent.

  • 2

    Stir in the ground turmeric, cumin, and coriander to toast the spices for about 30 seconds until fragrant.

  • 3

    Add the diced tomatoes to the pan allowing them to soften slightly, then stir in the cooked red lentils and chickpeas.

  • 4

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes to allow flavors to meld.

  • 5

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Serve the curry warm, adjusting spices as desired for extra depth of flavor.