Hearty Red Lentil Curry

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

Hearty Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Curry

Enjoy a comforting bowl of red lentil curry featuring a blend of warming spices, hearty legumes, and a touch of creamy coconut milk. This vibrant dish is rounded out with chickpeas, spinach, and a refreshing dollop of nonfat Greek yogurt, creating a harmonious meal perfect for any time of day.

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NUTRITION

461kcal
Protein
30.9g
Fat
7.4g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (65g)

1/3 cup Chickpeas, drained (50g)

1 cup Fresh Spinach (30g)

1/2 cup Diced Tomatoes (100g)

1/4 cup Light Coconut Milk (60g)

1/4 medium Yellow Onion (25g)

1 Garlic Clove (3g)

1/2 tsp Fresh Ginger, grated (1g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Ground Turmeric

1/2 tsp Cayenne Pepper

A pinch of Salt

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Finely dice the onion, mince the garlic, and grate the ginger.

  • 3

    In a medium saucepan, heat a small amount of water or a light cooking spray. Sauté the onion until translucent, then add garlic and ginger, stirring until fragrant.

  • 4

    Stir in the ground cumin, coriander, turmeric, cayenne pepper, and a pinch of salt, letting the spices toast for about a minute.

  • 5

    Add the rinsed red lentils and diced tomatoes to the pot. Pour in about 1 cup of water and the light coconut milk.

  • 6

    Bring the mixture to a simmer and cook for 15-20 minutes, or until the lentils are tender and the sauce has thickened.

  • 7

    Stir in the chickpeas and fresh spinach, allowing the spinach to wilt into the curry.

  • 8

    Taste and adjust seasoning if needed. Serve the curry warm, topped with a dollop of nonfat Greek yogurt for creaminess.

Hearty Red Lentil Curry

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

Hearty Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Curry

Enjoy a comforting bowl of red lentil curry featuring a blend of warming spices, hearty legumes, and a touch of creamy coconut milk. This vibrant dish is rounded out with chickpeas, spinach, and a refreshing dollop of nonfat Greek yogurt, creating a harmonious meal perfect for any time of day.

NUTRITION

461kcal
Protein
30.9g
Fat
7.4g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (65g)

1/3 cup Chickpeas, drained (50g)

1 cup Fresh Spinach (30g)

1/2 cup Diced Tomatoes (100g)

1/4 cup Light Coconut Milk (60g)

1/4 medium Yellow Onion (25g)

1 Garlic Clove (3g)

1/2 tsp Fresh Ginger, grated (1g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Ground Turmeric

1/2 tsp Cayenne Pepper

A pinch of Salt

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Finely dice the onion, mince the garlic, and grate the ginger.

  • 3

    In a medium saucepan, heat a small amount of water or a light cooking spray. Sauté the onion until translucent, then add garlic and ginger, stirring until fragrant.

  • 4

    Stir in the ground cumin, coriander, turmeric, cayenne pepper, and a pinch of salt, letting the spices toast for about a minute.

  • 5

    Add the rinsed red lentils and diced tomatoes to the pot. Pour in about 1 cup of water and the light coconut milk.

  • 6

    Bring the mixture to a simmer and cook for 15-20 minutes, or until the lentils are tender and the sauce has thickened.

  • 7

    Stir in the chickpeas and fresh spinach, allowing the spinach to wilt into the curry.

  • 8

    Taste and adjust seasoning if needed. Serve the curry warm, topped with a dollop of nonfat Greek yogurt for creaminess.