Creamy Coconut Lentil Curry with Spinach

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

Creamy Coconut Lentil Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Spinach

Enjoy a warm and vibrant bowl of creamy coconut lentil curry packed with tender red lentils, fresh spinach, and aromatic spices. This dish offers a comforting balance of earthy lentils with a silky coconut base, accented by the brightness of ginger and garlic for a satisfying meal any time of the day.

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NUTRITION

660kcal
Protein
37.0g
Fat
12.6g
Carbs
88.9g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Dry Red Lentils (120g)

0.5 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

0.5 medium Yellow Onion (50g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

0.5 cup Diced Tomatoes (120g)

1 tsp Coconut Oil (4.5g)

1 tsp Curry Powder

0.5 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a teaspoon of coconut oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion softens, about 3-4 minutes.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the rinsed lentils and diced tomatoes to the saucepan, then pour in 1 to 1.5 cups of water. Bring the mixture to a gentle simmer.

  • 5

    Cover and cook for about 20 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.

  • 6

    Once the lentils are cooked, stir in the light coconut milk and fresh spinach. Allow the spinach to wilt and the curry to heat through for another 3-4 minutes.

  • 7

    Season with salt and pepper to taste. Adjust the consistency with a splash of water if needed.

  • 8

    Serve warm. This creamy coconut lentil curry is delightful for breakfast, lunch, or dinner.

Creamy Coconut Lentil Curry with Spinach

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

Creamy Coconut Lentil Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Spinach

Enjoy a warm and vibrant bowl of creamy coconut lentil curry packed with tender red lentils, fresh spinach, and aromatic spices. This dish offers a comforting balance of earthy lentils with a silky coconut base, accented by the brightness of ginger and garlic for a satisfying meal any time of the day.

NUTRITION

660kcal
Protein
37.0g
Fat
12.6g
Carbs
88.9g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Dry Red Lentils (120g)

0.5 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

0.5 medium Yellow Onion (50g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

0.5 cup Diced Tomatoes (120g)

1 tsp Coconut Oil (4.5g)

1 tsp Curry Powder

0.5 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a teaspoon of coconut oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion softens, about 3-4 minutes.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the rinsed lentils and diced tomatoes to the saucepan, then pour in 1 to 1.5 cups of water. Bring the mixture to a gentle simmer.

  • 5

    Cover and cook for about 20 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.

  • 6

    Once the lentils are cooked, stir in the light coconut milk and fresh spinach. Allow the spinach to wilt and the curry to heat through for another 3-4 minutes.

  • 7

    Season with salt and pepper to taste. Adjust the consistency with a splash of water if needed.

  • 8

    Serve warm. This creamy coconut lentil curry is delightful for breakfast, lunch, or dinner.