Creamy Coconut Lentil and Spinach Stew

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

Creamy Coconut Lentil and Spinach Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil and Spinach Stew

A warming, hearty stew packed with red lentils, savory tempeh, and vibrant spinach simmered in a light coconut broth with diced tomatoes and aromatic spices. This creamy yet balanced dish brings an inviting mix of textures and flavors to your table, perfect for a satisfying dinner that fuels both body and soul.

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NUTRITION

597kcal
Protein
42.8g
Fat
18.6g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (~66g)

100g Tempeh

1/4 cup Light Coconut Milk (~60g)

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1 cup Vegetable Broth

1/3 medium Onion (~50g)

2 Garlic Cloves

1 teaspoon Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Turmeric Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the tempeh into small cubes and season lightly with salt and pepper.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.

  • 4

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

  • 5

    Add the rinsed lentils, tempeh cubes, diced tomatoes, and vegetable broth to the pan. Stir the mixture well.

  • 6

    Bring the stew to a simmer, then reduce the heat and let it cook for about 15-20 minutes, or until the lentils are tender.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Stir until the spinach wilts and integrates into the stew.

  • 8

    Season with salt and pepper to taste. Allow the stew to heat through for an additional 2-3 minutes.

  • 9

    Serve hot, enjoying the creamy texture and balanced flavors of this nourishing stew.

Creamy Coconut Lentil and Spinach Stew

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

Creamy Coconut Lentil and Spinach Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil and Spinach Stew

A warming, hearty stew packed with red lentils, savory tempeh, and vibrant spinach simmered in a light coconut broth with diced tomatoes and aromatic spices. This creamy yet balanced dish brings an inviting mix of textures and flavors to your table, perfect for a satisfying dinner that fuels both body and soul.

NUTRITION

597kcal
Protein
42.8g
Fat
18.6g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (~66g)

100g Tempeh

1/4 cup Light Coconut Milk (~60g)

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1 cup Vegetable Broth

1/3 medium Onion (~50g)

2 Garlic Cloves

1 teaspoon Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Turmeric Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the tempeh into small cubes and season lightly with salt and pepper.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.

  • 4

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

  • 5

    Add the rinsed lentils, tempeh cubes, diced tomatoes, and vegetable broth to the pan. Stir the mixture well.

  • 6

    Bring the stew to a simmer, then reduce the heat and let it cook for about 15-20 minutes, or until the lentils are tender.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Stir until the spinach wilts and integrates into the stew.

  • 8

    Season with salt and pepper to taste. Allow the stew to heat through for an additional 2-3 minutes.

  • 9

    Serve hot, enjoying the creamy texture and balanced flavors of this nourishing stew.