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

Enjoy a warming bowl of creamy red lentil curry bursting with aromatic spices, tender lentils, and fresh spinach. This comforting dish delivers a rich blend of flavors, perfectly balanced by the subtle creaminess of light coconut milk and a hint of tang from diced tomatoes, making it a wholesome meal that delights both the palate and the body.

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NUTRITION

576kcal
Protein
29.9g
Fat
15.8g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked red lentils (from 1/2 cup dried)

1/2 cup canned chickpeas, rinsed

1/4 cup light coconut milk

1/2 cup diced tomatoes (no salt added)

1 cup fresh spinach

1/2 medium yellow onion, diced

2 garlic cloves, minced

1 teaspoon grated fresh ginger

1 teaspoon olive oil

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/4 teaspoon red chili flakes

1 cup vegetable broth or water

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PREPARATION

  • 1

    Rinse the dried red lentils and set aside. If using 1/2 cup dried, cook them in vegetable broth or water until tender, about 15-20 minutes, then measure out 1.25 cups cooked lentils.

  • 2

    Heat olive oil in a saucepan over medium heat. Sauté diced onion until it softens, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger to the onions. Sauté for an additional minute until fragrant.

  • 4

    Stir in cumin, coriander, turmeric, and red chili flakes, allowing the spices to toast lightly for 30 seconds.

  • 5

    Mix in the diced tomatoes and let them warm through for 2 minutes.

  • 6

    Add the cooked red lentils and chickpeas to the pan along with the light coconut milk and vegetable broth. Stir gently to combine.

  • 7

    Bring the mixture to a simmer and allow it to cook for 5-7 minutes so the flavors meld.

  • 8

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy the comforting, creamy 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

Enjoy a warming bowl of creamy red lentil curry bursting with aromatic spices, tender lentils, and fresh spinach. This comforting dish delivers a rich blend of flavors, perfectly balanced by the subtle creaminess of light coconut milk and a hint of tang from diced tomatoes, making it a wholesome meal that delights both the palate and the body.

NUTRITION

576kcal
Protein
29.9g
Fat
15.8g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked red lentils (from 1/2 cup dried)

1/2 cup canned chickpeas, rinsed

1/4 cup light coconut milk

1/2 cup diced tomatoes (no salt added)

1 cup fresh spinach

1/2 medium yellow onion, diced

2 garlic cloves, minced

1 teaspoon grated fresh ginger

1 teaspoon olive oil

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/4 teaspoon red chili flakes

1 cup vegetable broth or water

PREPARATION

  • 1

    Rinse the dried red lentils and set aside. If using 1/2 cup dried, cook them in vegetable broth or water until tender, about 15-20 minutes, then measure out 1.25 cups cooked lentils.

  • 2

    Heat olive oil in a saucepan over medium heat. Sauté diced onion until it softens, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger to the onions. Sauté for an additional minute until fragrant.

  • 4

    Stir in cumin, coriander, turmeric, and red chili flakes, allowing the spices to toast lightly for 30 seconds.

  • 5

    Mix in the diced tomatoes and let them warm through for 2 minutes.

  • 6

    Add the cooked red lentils and chickpeas to the pan along with the light coconut milk and vegetable broth. Stir gently to combine.

  • 7

    Bring the mixture to a simmer and allow it to cook for 5-7 minutes so the flavors meld.

  • 8

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy the comforting, creamy curry.