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

A warmly spiced, velvety red lentil curry bursting with aromatic ginger, garlic, and cumin, enriched with light coconut milk and finished with a cooling swirl of tangy Greek yogurt. Fresh spinach adds a vibrant, nutrient-packed punch, making this dish both hearty and balanced.

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NUTRITION

510kcal
Protein
35.5g
Fat
5g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dried red lentils (100g)

1/2 cup diced tomatoes (120g)

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1/4 medium yellow onion (25g)

2 cloves garlic

1 teaspoon grated fresh ginger (2g)

1/4 cup non-fat Greek yogurt (60g)

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon coriander powder

1.5 cups water

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Finely dice the yellow onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium-sized pot, lightly sauté the diced onion, garlic, and ginger with a dash of water until softened.

  • 4

    Stir in the cumin, turmeric, and coriander powders and toast briefly to release their aromas.

  • 5

    Add the rinsed red lentils, diced tomatoes, and water to the pot. Bring to a simmer and cook for about 15-20 minutes until the lentils are tender and the mixture has thickened.

  • 6

    Pour in the light coconut milk and add the fresh spinach. Stir until the spinach wilts and is well incorporated into the curry.

  • 7

    Season with salt and pepper to taste.

  • 8

    Remove the pot from heat and serve the curry warm, garnished with a swirl of non-fat Greek yogurt on top.

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

A warmly spiced, velvety red lentil curry bursting with aromatic ginger, garlic, and cumin, enriched with light coconut milk and finished with a cooling swirl of tangy Greek yogurt. Fresh spinach adds a vibrant, nutrient-packed punch, making this dish both hearty and balanced.

NUTRITION

510kcal
Protein
35.5g
Fat
5g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dried red lentils (100g)

1/2 cup diced tomatoes (120g)

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1/4 medium yellow onion (25g)

2 cloves garlic

1 teaspoon grated fresh ginger (2g)

1/4 cup non-fat Greek yogurt (60g)

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon coriander powder

1.5 cups water

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Finely dice the yellow onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium-sized pot, lightly sauté the diced onion, garlic, and ginger with a dash of water until softened.

  • 4

    Stir in the cumin, turmeric, and coriander powders and toast briefly to release their aromas.

  • 5

    Add the rinsed red lentils, diced tomatoes, and water to the pot. Bring to a simmer and cook for about 15-20 minutes until the lentils are tender and the mixture has thickened.

  • 6

    Pour in the light coconut milk and add the fresh spinach. Stir until the spinach wilts and is well incorporated into the curry.

  • 7

    Season with salt and pepper to taste.

  • 8

    Remove the pot from heat and serve the curry warm, garnished with a swirl of non-fat Greek yogurt on top.