Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

Savor a hearty and velvety red lentil stew enriched with aromatic spices, light coconut milk, and a medley of fresh vegetables. This comforting dish balances the creaminess of coconut with warm cumin and turmeric, offering a nourishing, satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

592kcal
Protein
33.3g
Fat
10.3g
Carbs
95.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup red lentils (133g)

1/4 cup chickpeas (41g)

1/4 cup light coconut milk (60g)

1/2 cup chopped yellow onion (80g)

1/2 cup chopped carrot (65g)

2 cloves garlic (6g)

1/2 cup diced tomatoes (120g)

1 cup spinach (30g)

1/2 tsp cumin powder

1/2 tsp turmeric powder

1/4 tsp chili powder

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and drain.

  • 2

    In a pot, heat a splash of water or a light cooking spray over medium heat. Sauté the chopped onion, carrot, and garlic until they begin to soften, about 3-4 minutes.

  • 3

    Add the cumin powder, turmeric, and chili powder, stirring for about 30 seconds to release their aromas.

  • 4

    Stir in the red lentils, chickpeas, diced tomatoes, and light coconut milk.

  • 5

    Pour in about 1 to 1.5 cups of water (or vegetable broth) to achieve your desired stew consistency.

  • 6

    Bring the mixture to a gentle simmer and let cook for 20-25 minutes, or until the lentils are tender and the flavors have melded together.

  • 7

    In the last 5 minutes of cooking, stir in the spinach and adjust seasoning with salt and pepper.

  • 8

    Once the stew reaches a creamy consistency, remove from heat and serve warm.

Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

Savor a hearty and velvety red lentil stew enriched with aromatic spices, light coconut milk, and a medley of fresh vegetables. This comforting dish balances the creaminess of coconut with warm cumin and turmeric, offering a nourishing, satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

592kcal
Protein
33.3g
Fat
10.3g
Carbs
95.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup red lentils (133g)

1/4 cup chickpeas (41g)

1/4 cup light coconut milk (60g)

1/2 cup chopped yellow onion (80g)

1/2 cup chopped carrot (65g)

2 cloves garlic (6g)

1/2 cup diced tomatoes (120g)

1 cup spinach (30g)

1/2 tsp cumin powder

1/2 tsp turmeric powder

1/4 tsp chili powder

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and drain.

  • 2

    In a pot, heat a splash of water or a light cooking spray over medium heat. Sauté the chopped onion, carrot, and garlic until they begin to soften, about 3-4 minutes.

  • 3

    Add the cumin powder, turmeric, and chili powder, stirring for about 30 seconds to release their aromas.

  • 4

    Stir in the red lentils, chickpeas, diced tomatoes, and light coconut milk.

  • 5

    Pour in about 1 to 1.5 cups of water (or vegetable broth) to achieve your desired stew consistency.

  • 6

    Bring the mixture to a gentle simmer and let cook for 20-25 minutes, or until the lentils are tender and the flavors have melded together.

  • 7

    In the last 5 minutes of cooking, stir in the spinach and adjust seasoning with salt and pepper.

  • 8

    Once the stew reaches a creamy consistency, remove from heat and serve warm.