Creamy Coconut Red Lentil Curry with Spinach

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

Creamy Coconut Red Lentil Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Spinach

Savor a warming bowl of creamy coconut red lentil curry infused with fragrant red curry paste and fresh ginger, perfectly balanced with vibrant spinach and a hint of tomato. This hearty dish delivers a satisfying blend of flavors and textures, making it an ideal choice for a nourishing breakfast, lunch, or dinner.

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NUTRITION

412kcal
Protein
41.5g
Fat
6.5g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup dry red lentils (200g)

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1 medium onion (70g)

2 cloves garlic (6g)

1 tablespoon tomato paste (16g)

1 tablespoon red curry paste (17g)

1 teaspoon fresh ginger (2g)

2 cups water

Salt & pepper to taste

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PREPARATION

  • 1

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

  • 2

    Finely chop the onion, garlic, and grate the fresh ginger.

  • 3

    In a saucepan over medium heat, sauté the onion, garlic, and ginger in a small amount of water or broth until softened.

  • 4

    Add the red curry paste and tomato paste, stirring continuously to release the aromas, about 1-2 minutes.

  • 5

    Add the red lentils and water to the pan, then pour in the light coconut milk. Stir to combine.

  • 6

    Bring the mixture to a gentle simmer and cook for about 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

  • 7

    Stir in the fresh spinach and continue cooking for another 2-3 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat and let the curry sit briefly to meld the flavors before serving.

Creamy Coconut Red Lentil Curry with Spinach

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

Creamy Coconut Red Lentil Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Spinach

Savor a warming bowl of creamy coconut red lentil curry infused with fragrant red curry paste and fresh ginger, perfectly balanced with vibrant spinach and a hint of tomato. This hearty dish delivers a satisfying blend of flavors and textures, making it an ideal choice for a nourishing breakfast, lunch, or dinner.

NUTRITION

412kcal
Protein
41.5g
Fat
6.5g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup dry red lentils (200g)

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1 medium onion (70g)

2 cloves garlic (6g)

1 tablespoon tomato paste (16g)

1 tablespoon red curry paste (17g)

1 teaspoon fresh ginger (2g)

2 cups water

Salt & pepper to taste

PREPARATION

  • 1

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

  • 2

    Finely chop the onion, garlic, and grate the fresh ginger.

  • 3

    In a saucepan over medium heat, sauté the onion, garlic, and ginger in a small amount of water or broth until softened.

  • 4

    Add the red curry paste and tomato paste, stirring continuously to release the aromas, about 1-2 minutes.

  • 5

    Add the red lentils and water to the pan, then pour in the light coconut milk. Stir to combine.

  • 6

    Bring the mixture to a gentle simmer and cook for about 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

  • 7

    Stir in the fresh spinach and continue cooking for another 2-3 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat and let the curry sit briefly to meld the flavors before serving.