Name: Lentil and Chickpea Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked red lentils; 0.5 cup canned chickpeas; 6 oz extra firm tofu; 3 tbsp nutritional yeast; 1 cup fresh spinach; 2 tbsp light coconut milk; 0.5 tsp curry powder; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tsp fresh ginger

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

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Coconut Curry

Red lentils and chickpeas simmered in a fragrant coconut broth with cubes of protein-packed tofu for a silky and comforting plant-based bowl.

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NUTRITION

Protein

43.4g

Fat

14.4g

Carbs

61.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked red lentils

0.5 cup canned chickpeas

6 oz extra firm tofu

3 tbsp nutritional yeast

1 cup fresh spinach

2 tbsp light coconut milk

0.5 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

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PREPARATION

1
Press tofu to remove moisture and cut into 1/2-inch cubes.
2
Mince the garlic and grate the fresh ginger.
3
In a non-stick pan, lightly sear the tofu cubes until the edges are golden.
4
Add the garlic, ginger, curry powder, and turmeric to the pan, stirring for 1 minute until aromatic.
5
Stir in the cooked red lentils, drained chickpeas, and light coconut milk.
6
Fold in the nutritional yeast, sea salt, and black pepper, allowing the flavors to meld over medium heat.
7
Add the fresh spinach and stir until just wilted.
8
Serve hot in a bowl, garnished with extra black pepper if desired.