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

Savor a comforting and aromatic red lentil curry enriched with silky coconut milk, hearty tofu cubes, and fresh spinach. This vibrant dish melds the warmth of turmeric and cumin with the tang of tomatoes, creating an inviting flavor profile perfect for any meal of the day.

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NUTRITION

529kcal
Protein
38.2g
Fat
20g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils (198g)

200g Firm Tofu

1/4 cup Full-Fat Coconut Milk (60g)

1 cup Fresh Spinach (30g)

1/2 medium Diced Tomato (60g)

1/4 medium Chopped Onion (40g)

2 cloves Minced Garlic

1 tsp Turmeric Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the chopped onion. Sauté until translucent.

  • 2

    Add the minced garlic, turmeric, and cumin to the skillet and stir for about 30 seconds until fragrant.

  • 3

    Mix in the diced tomato and cook until it softens slightly, about 2 minutes.

  • 4

    Fold in the cooked red lentils and gently stir to combine with the spices and vegetables.

  • 5

    Carefully add the cubed tofu to the skillet. Let it warm through while absorbing the flavors.

  • 6

    Pour in the coconut milk and allow the curry to simmer for 5-7 minutes, letting the flavors meld together.

  • 7

    Just before serving, stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste, then remove from heat and serve warm.

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

Savor a comforting and aromatic red lentil curry enriched with silky coconut milk, hearty tofu cubes, and fresh spinach. This vibrant dish melds the warmth of turmeric and cumin with the tang of tomatoes, creating an inviting flavor profile perfect for any meal of the day.

NUTRITION

529kcal
Protein
38.2g
Fat
20g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils (198g)

200g Firm Tofu

1/4 cup Full-Fat Coconut Milk (60g)

1 cup Fresh Spinach (30g)

1/2 medium Diced Tomato (60g)

1/4 medium Chopped Onion (40g)

2 cloves Minced Garlic

1 tsp Turmeric Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the chopped onion. Sauté until translucent.

  • 2

    Add the minced garlic, turmeric, and cumin to the skillet and stir for about 30 seconds until fragrant.

  • 3

    Mix in the diced tomato and cook until it softens slightly, about 2 minutes.

  • 4

    Fold in the cooked red lentils and gently stir to combine with the spices and vegetables.

  • 5

    Carefully add the cubed tofu to the skillet. Let it warm through while absorbing the flavors.

  • 6

    Pour in the coconut milk and allow the curry to simmer for 5-7 minutes, letting the flavors meld together.

  • 7

    Just before serving, stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste, then remove from heat and serve warm.