Creamy Red Lentil Curry

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

Creamy Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry

A vibrant and warming curry featuring red lentils and chickpeas in a creamy, spiced tomato-coconut broth. This hearty dish is both comforting and nutritious, with layers of aromatic spices, a touch of sweetness from tomatoes, and a velvety finish from light coconut milk. Perfect for any meal of the day!

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NUTRITION

667kcal
Protein
36.9g
Fat
14.5g
Carbs
100.9g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

125g Cooked Chickpeas

0.5 medium Onion, chopped

2 cloves Garlic, minced

0.5 cup Diced Tomatoes (canned)

0.25 cup Light Coconut Milk

1 cup Fresh Spinach

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Turmeric

1 tsp Ground Cumin

0.5 cup Vegetable Broth

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent.

  • 3

    Add the minced garlic, curry powder, turmeric, and ground cumin. Stir for about 30 seconds until the spices become fragrant.

  • 4

    Mix in the diced tomatoes and vegetable broth, stirring to combine.

  • 5

    Add the red lentils and chickpeas to the saucepan. Bring the mixture to a simmer and cook for 20-25 minutes, or until the lentils are tender and have broken down, stirring occasionally.

  • 6

    Pour in the light coconut milk and stir well to create a creamy consistency.

  • 7

    Fold in the fresh spinach and let it wilt for 2-3 minutes.

  • 8

    Taste and adjust seasonings if necessary. Serve warm and enjoy your hearty, nutritious curry.

Creamy Red Lentil Curry

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

Creamy Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry

A vibrant and warming curry featuring red lentils and chickpeas in a creamy, spiced tomato-coconut broth. This hearty dish is both comforting and nutritious, with layers of aromatic spices, a touch of sweetness from tomatoes, and a velvety finish from light coconut milk. Perfect for any meal of the day!

NUTRITION

667kcal
Protein
36.9g
Fat
14.5g
Carbs
100.9g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

125g Cooked Chickpeas

0.5 medium Onion, chopped

2 cloves Garlic, minced

0.5 cup Diced Tomatoes (canned)

0.25 cup Light Coconut Milk

1 cup Fresh Spinach

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Turmeric

1 tsp Ground Cumin

0.5 cup Vegetable Broth

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent.

  • 3

    Add the minced garlic, curry powder, turmeric, and ground cumin. Stir for about 30 seconds until the spices become fragrant.

  • 4

    Mix in the diced tomatoes and vegetable broth, stirring to combine.

  • 5

    Add the red lentils and chickpeas to the saucepan. Bring the mixture to a simmer and cook for 20-25 minutes, or until the lentils are tender and have broken down, stirring occasionally.

  • 6

    Pour in the light coconut milk and stir well to create a creamy consistency.

  • 7

    Fold in the fresh spinach and let it wilt for 2-3 minutes.

  • 8

    Taste and adjust seasonings if necessary. Serve warm and enjoy your hearty, nutritious curry.