Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

Enjoy a hearty, velvety red lentil stew infused with warming spices and enriched with chickpeas and tofu for a satisfying, protein-packed meal. The blend of red lentils, light coconut milk, and aromatic vegetables makes for a comforting dish that delights the senses with its creamy texture and vibrant flavors.

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NUTRITION

604kcal
Protein
42.0g
Fat
15g
Carbs
82.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup canned chickpeas (125g)

150g firm tofu

1/4 cup light coconut milk (60g)

1/2 cup diced tomatoes (120g)

1 cup vegetable broth (240g)

1/4 cup chopped onion (40g)

1 clove garlic

1 cup fresh spinach (30g)

1 tsp ground cumin

1 tsp ground turmeric

1 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    In a medium pot, heat a light drizzle of oil over medium heat and sauté the chopped onion until it softens, about 3-4 minutes.

  • 2

    Add the minced garlic, ground cumin, turmeric, and smoked paprika, stirring for about 1 minute until fragrant.

  • 3

    Stir in the diced tomatoes, vegetable broth, and light coconut milk, and bring the mixture to a gentle simmer.

  • 4

    Add the cooked red lentils and chickpeas to the pot, and let the stew simmer for about 8-10 minutes to meld the flavors.

  • 5

    Gently fold in the firm tofu (cut into cubes) and fresh spinach, and allow to heat through for another 2-3 minutes.

  • 6

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

Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

Enjoy a hearty, velvety red lentil stew infused with warming spices and enriched with chickpeas and tofu for a satisfying, protein-packed meal. The blend of red lentils, light coconut milk, and aromatic vegetables makes for a comforting dish that delights the senses with its creamy texture and vibrant flavors.

NUTRITION

604kcal
Protein
42.0g
Fat
15g
Carbs
82.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup canned chickpeas (125g)

150g firm tofu

1/4 cup light coconut milk (60g)

1/2 cup diced tomatoes (120g)

1 cup vegetable broth (240g)

1/4 cup chopped onion (40g)

1 clove garlic

1 cup fresh spinach (30g)

1 tsp ground cumin

1 tsp ground turmeric

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    In a medium pot, heat a light drizzle of oil over medium heat and sauté the chopped onion until it softens, about 3-4 minutes.

  • 2

    Add the minced garlic, ground cumin, turmeric, and smoked paprika, stirring for about 1 minute until fragrant.

  • 3

    Stir in the diced tomatoes, vegetable broth, and light coconut milk, and bring the mixture to a gentle simmer.

  • 4

    Add the cooked red lentils and chickpeas to the pot, and let the stew simmer for about 8-10 minutes to meld the flavors.

  • 5

    Gently fold in the firm tofu (cut into cubes) and fresh spinach, and allow to heat through for another 2-3 minutes.

  • 6

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