Creamy Red Lentil Curry

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

Creamy Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry

Savor the warmth of a silky red lentil curry infused with fragrant spices, light coconut milk, and hearty chunks of tofu. This velvety curry is balanced with a touch of tangy tomatoes, aromatic garlic and ginger, and finishes with a burst of fresh spinach for a delicate, layered flavor experience.

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NUTRITION

587kcal
Protein
36.6g
Fat
19.1g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

70 grams dry Red Lentils

150 grams Firm Tofu

1/2 cup Light Coconut Milk

1 small Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1 tsp Grated Ginger

1 tsp Olive Oil

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

    Rinse the red lentils thoroughly under cold water.

  • 2

    Press the tofu to remove excess moisture and cut it into 1/2-inch cubes.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes soft and translucent.

  • 4

    Add the ground turmeric, cumin, and coriander, stirring for about 30 seconds to release their aromas.

  • 5

    Pour in the diced tomatoes and light coconut milk, then add the red lentils. Stir to combine.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the lentils are tender.

  • 7

    Gently stir in the tofu cubes and spinach, allowing the spinach to wilt and the tofu to heat through, approximately 5 minutes.

  • 8

    Season with salt and pepper to taste, and adjust spices if needed.

  • 9

    Serve warm and enjoy the creamy, comforting flavors of your red lentil curry.

Creamy Red Lentil Curry

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

Creamy Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry

Savor the warmth of a silky red lentil curry infused with fragrant spices, light coconut milk, and hearty chunks of tofu. This velvety curry is balanced with a touch of tangy tomatoes, aromatic garlic and ginger, and finishes with a burst of fresh spinach for a delicate, layered flavor experience.

NUTRITION

587kcal
Protein
36.6g
Fat
19.1g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

70 grams dry Red Lentils

150 grams Firm Tofu

1/2 cup Light Coconut Milk

1 small Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1 tsp Grated Ginger

1 tsp Olive Oil

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    Press the tofu to remove excess moisture and cut it into 1/2-inch cubes.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes soft and translucent.

  • 4

    Add the ground turmeric, cumin, and coriander, stirring for about 30 seconds to release their aromas.

  • 5

    Pour in the diced tomatoes and light coconut milk, then add the red lentils. Stir to combine.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the lentils are tender.

  • 7

    Gently stir in the tofu cubes and spinach, allowing the spinach to wilt and the tofu to heat through, approximately 5 minutes.

  • 8

    Season with salt and pepper to taste, and adjust spices if needed.

  • 9

    Serve warm and enjoy the creamy, comforting flavors of your red lentil curry.