Creamy Red Lentil Curry

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

Creamy Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry

Enjoy a hearty, warming bowl of Creamy Red Lentil Curry featuring perfectly simmered red lentils and chickpeas bathed in a delicate blend of coconut milk, tomatoes, and aromatic spices. Every spoonful delivers comforting creaminess with a kick of spice, making it a satisfying meal any time of day.

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NUTRITION

570kcal
Protein
33.9g
Fat
8.6g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

90 grams Red Lentils (dry)

1/2 cup Chickpeas (canned, drained)

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes (canned, no salt added)

1/4 medium Onion

1 clove Garlic

1 teaspoon Fresh Ginger (grated)

1 cup Vegetable Broth

1 cup Fresh Spinach

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a splash of water over medium heat, add the chopped onion, garlic, and grated ginger, and sauté until the onion softens.

  • 3

    Stir in the ground cumin and turmeric, allowing the spices to become fragrant.

  • 4

    Add the red lentils, chickpeas, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a gentle simmer.

  • 5

    Cook for about 20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened slightly.

  • 6

    Stir in the light coconut milk and fresh spinach; let the spinach wilt and the curry heat through.

  • 7

    Season with salt and pepper to taste and serve warm.

Creamy Red Lentil Curry

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

Creamy Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry

Enjoy a hearty, warming bowl of Creamy Red Lentil Curry featuring perfectly simmered red lentils and chickpeas bathed in a delicate blend of coconut milk, tomatoes, and aromatic spices. Every spoonful delivers comforting creaminess with a kick of spice, making it a satisfying meal any time of day.

NUTRITION

570kcal
Protein
33.9g
Fat
8.6g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

90 grams Red Lentils (dry)

1/2 cup Chickpeas (canned, drained)

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes (canned, no salt added)

1/4 medium Onion

1 clove Garlic

1 teaspoon Fresh Ginger (grated)

1 cup Vegetable Broth

1 cup Fresh Spinach

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a splash of water over medium heat, add the chopped onion, garlic, and grated ginger, and sauté until the onion softens.

  • 3

    Stir in the ground cumin and turmeric, allowing the spices to become fragrant.

  • 4

    Add the red lentils, chickpeas, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a gentle simmer.

  • 5

    Cook for about 20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened slightly.

  • 6

    Stir in the light coconut milk and fresh spinach; let the spinach wilt and the curry heat through.

  • 7

    Season with salt and pepper to taste and serve warm.