Creamy Red Lentil Curry with Fresh Spinach

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

Creamy Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

Enjoy a warm, comforting dish featuring protein-packed red lentils simmered in a fragrant blend of spices, light coconut milk, and fresh tomato puree. Crumbled tofu adds an extra boost of protein while tender spinach leaves finish the dish with a pop of vibrant color. Perfect for a nourishing dinner that satisfies both flavor and fitness goals.

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NUTRITION

581kcal
Protein
36.9g
Fat
15.1g
Carbs
78.7g

SERVINGS

1 serving

INGREDIENTS

100g Dry Red Lentils

100g Firm Tofu

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1/3 cup Tomato Puree

1/4 medium Onion

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

Pinch of Salt

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PREPARATION

  • 1

    Rinse the dry red lentils under cold water until the water runs clear.

  • 2

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

  • 3

    Stir in the ground turmeric, cumin, coriander, and a pinch of salt, allowing the spices to toast lightly for about 1 minute.

  • 4

    Add the red lentils and tomato puree to the pot, mixing well with the spices and aromatics.

  • 5

    Pour in the light coconut milk and add enough water to cover the lentils by about an inch. Bring to a gentle simmer.

  • 6

    Cover and cook for around 20 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.

  • 7

    While the curry is simmering, crumble the firm tofu into small pieces and gently stir it into the curry during the last 5 minutes of cooking.

  • 8

    Once the lentils and tofu are cooked, fold in the fresh spinach and allow it to wilt into the warm curry.

  • 9

    Taste and adjust seasonings as needed before serving.

Creamy Red Lentil Curry with Fresh Spinach

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

Creamy Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

Enjoy a warm, comforting dish featuring protein-packed red lentils simmered in a fragrant blend of spices, light coconut milk, and fresh tomato puree. Crumbled tofu adds an extra boost of protein while tender spinach leaves finish the dish with a pop of vibrant color. Perfect for a nourishing dinner that satisfies both flavor and fitness goals.

NUTRITION

581kcal
Protein
36.9g
Fat
15.1g
Carbs
78.7g

SERVINGS

1 serving

INGREDIENTS

100g Dry Red Lentils

100g Firm Tofu

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1/3 cup Tomato Puree

1/4 medium Onion

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

Pinch of Salt

PREPARATION

  • 1

    Rinse the dry red lentils under cold water until the water runs clear.

  • 2

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

  • 3

    Stir in the ground turmeric, cumin, coriander, and a pinch of salt, allowing the spices to toast lightly for about 1 minute.

  • 4

    Add the red lentils and tomato puree to the pot, mixing well with the spices and aromatics.

  • 5

    Pour in the light coconut milk and add enough water to cover the lentils by about an inch. Bring to a gentle simmer.

  • 6

    Cover and cook for around 20 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.

  • 7

    While the curry is simmering, crumble the firm tofu into small pieces and gently stir it into the curry during the last 5 minutes of cooking.

  • 8

    Once the lentils and tofu are cooked, fold in the fresh spinach and allow it to wilt into the warm curry.

  • 9

    Taste and adjust seasonings as needed before serving.