Creamy Red Lentil Coconut Curry with Wilted Spinach

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

Creamy Red Lentil Coconut Curry with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Coconut Curry with Wilted Spinach

Enjoy a hearty bowl of creamy red lentil coconut curry where tender red lentils simmer in a fragrant blend of spices and light coconut milk, paired with fresh, wilted spinach. This comforting dish offers a rich tropical flavor with a gently spicy kick, perfect for a satisfying meal any time of day.

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NUTRITION

616kcal
Protein
34.8g
Fat
12.8g
Carbs
86.5g

SERVINGS

1 serving

INGREDIENTS

120g dry red lentils

1/2 cup light coconut milk

2 cups fresh spinach

1/2 medium yellow onion

2 cloves garlic

1 tsp fresh grated ginger

1 tsp cumin powder

1 tsp turmeric powder

1/2 tsp salt

1/2 tsp black pepper

1 tsp olive oil

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger to the onions, cooking for an additional minute until fragrant.

  • 4

    Stir in the cumin and turmeric powders, letting the spices bloom for about 30 seconds.

  • 5

    Add the rinsed red lentils and light coconut milk to the pan. Pour in 1 cup of water and stir to combine. Bring the mixture to a simmer.

  • 6

    Allow the curry to cook for 20-25 minutes, stirring occasionally, until the lentils are tender and have absorbed much of the liquid.

  • 7

    Season with salt and black pepper. In the final 2 minutes of cooking, fold in the fresh spinach and allow it to wilt.

  • 8

    Taste and adjust seasoning as needed before serving.

Creamy Red Lentil Coconut Curry with Wilted Spinach

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

Creamy Red Lentil Coconut Curry with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Coconut Curry with Wilted Spinach

Enjoy a hearty bowl of creamy red lentil coconut curry where tender red lentils simmer in a fragrant blend of spices and light coconut milk, paired with fresh, wilted spinach. This comforting dish offers a rich tropical flavor with a gently spicy kick, perfect for a satisfying meal any time of day.

NUTRITION

616kcal
Protein
34.8g
Fat
12.8g
Carbs
86.5g

SERVINGS

1 serving

INGREDIENTS

120g dry red lentils

1/2 cup light coconut milk

2 cups fresh spinach

1/2 medium yellow onion

2 cloves garlic

1 tsp fresh grated ginger

1 tsp cumin powder

1 tsp turmeric powder

1/2 tsp salt

1/2 tsp black pepper

1 tsp olive oil

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger to the onions, cooking for an additional minute until fragrant.

  • 4

    Stir in the cumin and turmeric powders, letting the spices bloom for about 30 seconds.

  • 5

    Add the rinsed red lentils and light coconut milk to the pan. Pour in 1 cup of water and stir to combine. Bring the mixture to a simmer.

  • 6

    Allow the curry to cook for 20-25 minutes, stirring occasionally, until the lentils are tender and have absorbed much of the liquid.

  • 7

    Season with salt and black pepper. In the final 2 minutes of cooking, fold in the fresh spinach and allow it to wilt.

  • 8

    Taste and adjust seasoning as needed before serving.