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

Savor a hearty, warming bowl of red lentil curry enveloped in a creamy blend of light coconut milk and aromatic spices. Fresh spinach adds a vibrant pop of color and nutrition, while a touch of chickpeas boosts the protein profile. This dish marries a velvety texture with a burst of spice, perfect for a comforting lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

568kcal
Protein
34.7g
Fat
10.3g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup dry red lentils (150g)

0.33 cup cooked chickpeas (67g)

0.5 cup light coconut milk (120g)

2 cups fresh spinach (60g)

0.5 cup diced tomatoes (120g)

0.25 cup chopped onion (40g)

2 cloves garlic

1 tsp grated ginger

0.5 tsp ground cumin

0.5 tsp ground turmeric

0.5 tsp ground coriander

1.5 cups water

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the dry red lentils thoroughly under running water.

  • 2

    In a pot, sauté chopped onion in a small splash of water (or a light cooking spray if desired) over medium heat until translucent.

  • 3

    Add minced garlic and grated ginger, cooking until fragrant.

  • 4

    Stir in the red lentils and spices: ground cumin, turmeric, and coriander, ensuring they are evenly coated.

  • 5

    Pour in water and bring the mixture to a gentle simmer. Cover and let it cook for about 15-20 minutes until the lentils are tender.

  • 6

    Add the diced tomatoes, chickpeas, and light coconut milk. Continue to simmer for another 5-7 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach and let it wilt into the curry.

  • 8

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

  • 9

    Serve hot and enjoy your creamy, protein-packed red lentil curry.

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

Savor a hearty, warming bowl of red lentil curry enveloped in a creamy blend of light coconut milk and aromatic spices. Fresh spinach adds a vibrant pop of color and nutrition, while a touch of chickpeas boosts the protein profile. This dish marries a velvety texture with a burst of spice, perfect for a comforting lunch or dinner.

NUTRITION

568kcal
Protein
34.7g
Fat
10.3g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup dry red lentils (150g)

0.33 cup cooked chickpeas (67g)

0.5 cup light coconut milk (120g)

2 cups fresh spinach (60g)

0.5 cup diced tomatoes (120g)

0.25 cup chopped onion (40g)

2 cloves garlic

1 tsp grated ginger

0.5 tsp ground cumin

0.5 tsp ground turmeric

0.5 tsp ground coriander

1.5 cups water

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the dry red lentils thoroughly under running water.

  • 2

    In a pot, sauté chopped onion in a small splash of water (or a light cooking spray if desired) over medium heat until translucent.

  • 3

    Add minced garlic and grated ginger, cooking until fragrant.

  • 4

    Stir in the red lentils and spices: ground cumin, turmeric, and coriander, ensuring they are evenly coated.

  • 5

    Pour in water and bring the mixture to a gentle simmer. Cover and let it cook for about 15-20 minutes until the lentils are tender.

  • 6

    Add the diced tomatoes, chickpeas, and light coconut milk. Continue to simmer for another 5-7 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach and let it wilt into the curry.

  • 8

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

  • 9

    Serve hot and enjoy your creamy, protein-packed red lentil curry.