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 velvety, aromatic red lentil stew infused with warming spices, a gentle kick of coconut milk, and vibrant vegetables. This hearty dish offers a comforting blend of creamy texture and savory depth, perfect for any meal of the day.

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NUTRITION

590kcal
Protein
36.3g
Fat
7.4g
Carbs
97.7g

SERVINGS

1 serving

INGREDIENTS

120 grams dry Red Lentils

60 ml Light Coconut Milk

240 ml Vegetable Broth

123 grams Diced Tomatoes (1/2 cup)

1 medium Carrot

1 small Onion

2 cloves Garlic

1 cup Spinach

1/2 tsp Olive Oil

1/4 tsp Ground Cumin

1/4 tsp Ground Turmeric

1/4 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium pot, warm the olive oil over medium heat. Sauté the chopped onion, carrot, and minced garlic until they begin to soften, about 3-4 minutes.

  • 3

    Add the ground cumin, turmeric, and smoked paprika to the vegetables, stirring for another 1 minute until fragrant.

  • 4

    Stir in the red lentils followed by the diced tomatoes and vegetable broth. Bring the mixture to a simmer.

  • 5

    Allow the stew to simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and have started to break down.

  • 6

    Pour in the light coconut milk and add the spinach. Simmer for an additional 3-5 minutes until the spinach wilts and the stew becomes creamy.

  • 7

    Season with salt and pepper to taste. Adjust spices if needed.

  • 8

    Serve warm and enjoy your hearty, creamy red lentil stew.

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 velvety, aromatic red lentil stew infused with warming spices, a gentle kick of coconut milk, and vibrant vegetables. This hearty dish offers a comforting blend of creamy texture and savory depth, perfect for any meal of the day.

NUTRITION

590kcal
Protein
36.3g
Fat
7.4g
Carbs
97.7g

SERVINGS

1 serving

INGREDIENTS

120 grams dry Red Lentils

60 ml Light Coconut Milk

240 ml Vegetable Broth

123 grams Diced Tomatoes (1/2 cup)

1 medium Carrot

1 small Onion

2 cloves Garlic

1 cup Spinach

1/2 tsp Olive Oil

1/4 tsp Ground Cumin

1/4 tsp Ground Turmeric

1/4 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium pot, warm the olive oil over medium heat. Sauté the chopped onion, carrot, and minced garlic until they begin to soften, about 3-4 minutes.

  • 3

    Add the ground cumin, turmeric, and smoked paprika to the vegetables, stirring for another 1 minute until fragrant.

  • 4

    Stir in the red lentils followed by the diced tomatoes and vegetable broth. Bring the mixture to a simmer.

  • 5

    Allow the stew to simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and have started to break down.

  • 6

    Pour in the light coconut milk and add the spinach. Simmer for an additional 3-5 minutes until the spinach wilts and the stew becomes creamy.

  • 7

    Season with salt and pepper to taste. Adjust spices if needed.

  • 8

    Serve warm and enjoy your hearty, creamy red lentil stew.