Hearty Red Lentil Curry

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

Hearty Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Curry

This warming and fragrant red lentil curry bursts with vibrant flavors from a blend of red lentils, chickpeas, tomatoes, and a medley of spices. A light splash of coconut milk adds creaminess while fresh spinach and aromatic ginger uplift the dish, making it a nourishing meal perfect for breakfast, lunch, or dinner.

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NUTRITION

572kcal
Protein
34.0g
Fat
10.8g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked red lentils (~250g)

0.5 cup canned chickpeas (~125g)

3 tbsp light coconut milk (~45g)

1 small onion (70g)

2 cloves garlic (6g)

1 medium tomato (123g)

1 cup fresh spinach (30g)

1 tsp grated ginger (2g)

1 tsp curry powder (2g)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and cook them in water until soft, then drain if necessary.

  • 2

    In a medium pot, sauté the chopped small onion in a splash of water or a light cooking spray over medium heat until softened.

  • 3

    Add minced garlic, grated ginger, and curry powder to the onions and sauté for another minute until fragrant.

  • 4

    Stir in the chopped tomato and cook for 2-3 minutes until it begins to break down.

  • 5

    Mix in the cooked red lentils and drained chickpeas. Add a splash of water if needed to adjust the consistency.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes to meld the flavors.

  • 7

    Fold in the fresh spinach and allow it to wilt into the curry. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this hearty, nutrient-packed red lentil curry.

Hearty Red Lentil Curry

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

Hearty Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Curry

This warming and fragrant red lentil curry bursts with vibrant flavors from a blend of red lentils, chickpeas, tomatoes, and a medley of spices. A light splash of coconut milk adds creaminess while fresh spinach and aromatic ginger uplift the dish, making it a nourishing meal perfect for breakfast, lunch, or dinner.

NUTRITION

572kcal
Protein
34.0g
Fat
10.8g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked red lentils (~250g)

0.5 cup canned chickpeas (~125g)

3 tbsp light coconut milk (~45g)

1 small onion (70g)

2 cloves garlic (6g)

1 medium tomato (123g)

1 cup fresh spinach (30g)

1 tsp grated ginger (2g)

1 tsp curry powder (2g)

PREPARATION

  • 1

    Rinse the red lentils thoroughly and cook them in water until soft, then drain if necessary.

  • 2

    In a medium pot, sauté the chopped small onion in a splash of water or a light cooking spray over medium heat until softened.

  • 3

    Add minced garlic, grated ginger, and curry powder to the onions and sauté for another minute until fragrant.

  • 4

    Stir in the chopped tomato and cook for 2-3 minutes until it begins to break down.

  • 5

    Mix in the cooked red lentils and drained chickpeas. Add a splash of water if needed to adjust the consistency.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes to meld the flavors.

  • 7

    Fold in the fresh spinach and allow it to wilt into the curry. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this hearty, nutrient-packed red lentil curry.