Creamy Spiced Lentil Stew

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

Creamy Spiced Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentil Stew

Enjoy a warming, hearty bowl of Creamy Spiced Lentil Stew that combines tender red lentils with silken tofu and a medley of garden vegetables, all bathed in a light coconut milk broth and infused with aromatic spices. This dish is both comforting and energizing for any meal of the day.

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NUTRITION

545kcal
Protein
39.1g
Fat
9.3g
Carbs
83.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils

3 ounces extra firm tofu

1/4 cup light coconut milk

1/2 cup diced tomatoes

1 cup spinach

1 medium carrot

1/2 medium onion

2 cloves garlic

1/2 cup vegetable broth

Spices: cumin, turmeric, paprika, salt, and black pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils and cook them according to package instructions until tender. Set aside.

  • 2

    Press and cube the extra firm tofu into small bite-sized pieces.

  • 3

    Heat a large pot over medium heat and lightly sauté the diced onion, carrot (sliced or diced), and minced garlic until softened, about 3-4 minutes.

  • 4

    Add the cubed tofu to the pot and gently stir to combine with the vegetables.

  • 5

    Stir in the cooked red lentils, diced tomatoes, vegetable broth, and light coconut milk.

  • 6

    Season the mixture with cumin, turmeric, paprika, salt, and black pepper. Adjust the spices to your liking.

  • 7

    Let the stew simmer on low heat for about 10 minutes so the flavors meld together.

  • 8

    Just before serving, stir in the fresh spinach and allow it to wilt for 1-2 minutes.

  • 9

    Serve warm and enjoy your creamy, spiced lentil stew.

Creamy Spiced Lentil Stew

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

Creamy Spiced Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentil Stew

Enjoy a warming, hearty bowl of Creamy Spiced Lentil Stew that combines tender red lentils with silken tofu and a medley of garden vegetables, all bathed in a light coconut milk broth and infused with aromatic spices. This dish is both comforting and energizing for any meal of the day.

NUTRITION

545kcal
Protein
39.1g
Fat
9.3g
Carbs
83.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils

3 ounces extra firm tofu

1/4 cup light coconut milk

1/2 cup diced tomatoes

1 cup spinach

1 medium carrot

1/2 medium onion

2 cloves garlic

1/2 cup vegetable broth

Spices: cumin, turmeric, paprika, salt, and black pepper to taste

PREPARATION

  • 1

    Rinse the red lentils and cook them according to package instructions until tender. Set aside.

  • 2

    Press and cube the extra firm tofu into small bite-sized pieces.

  • 3

    Heat a large pot over medium heat and lightly sauté the diced onion, carrot (sliced or diced), and minced garlic until softened, about 3-4 minutes.

  • 4

    Add the cubed tofu to the pot and gently stir to combine with the vegetables.

  • 5

    Stir in the cooked red lentils, diced tomatoes, vegetable broth, and light coconut milk.

  • 6

    Season the mixture with cumin, turmeric, paprika, salt, and black pepper. Adjust the spices to your liking.

  • 7

    Let the stew simmer on low heat for about 10 minutes so the flavors meld together.

  • 8

    Just before serving, stir in the fresh spinach and allow it to wilt for 1-2 minutes.

  • 9

    Serve warm and enjoy your creamy, spiced lentil stew.