Name: Creamy Red Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Dried Red Lentils; 100ml Light Coconut Milk; 100g Diced Tomatoes; 30g Spinach; 0.5 medium Yellow Onion; 2 Garlic Cloves; 1 tsp Fresh Ginger; 1 tsp Olive Oil; 40g Cooked Chickpeas; 1 tsp Curry Powder; 1 tsp Turmeric; 1 pinch Salt

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

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry

A warming, hearty curry featuring tender red lentils simmered in a rich, spiced tomato-coconut broth with a hint of ginger and garlic. This vibrant dish is finished with fresh spinach and chickpeas for an extra protein boost, offering a comforting yet balanced meal perfect for any time of day.

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NUTRITION

Protein

33.2g

Fat

10.6g

Carbs

86.9g

SERVINGS

1 serving

INGREDIENTS

100g Dried Red Lentils

100ml Light Coconut Milk

100g Diced Tomatoes

30g Spinach

0.5 medium Yellow Onion

2 Garlic Cloves

1 tsp Fresh Ginger

1 tsp Olive Oil

40g Cooked Chickpeas

1 tsp Curry Powder

1 tsp Turmeric

1 pinch Salt

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PREPARATION

1
Rinse the red lentils thoroughly and set aside.
2
Chop the onion, mince the garlic, and grate the ginger.
3
In a medium saucepan, heat the olive oil over medium heat. Sauté the onion, garlic, and ginger until the onion becomes translucent.
4
Add the curry powder and turmeric, stirring for about 30 seconds to release their aromas.
5
Stir in the diced tomatoes and red lentils, then pour in the light coconut milk and about 1 cup of water.
6
Bring the mixture to a simmer, cover, and cook for 20-25 minutes until the lentils are soft and have absorbed most of the liquid.
7
Mix in the cooked chickpeas and spinach, and continue to simmer for an additional 5 minutes until the spinach wilts.
8
Season with a pinch of salt, adjust spices if necessary, and serve hot.