Name: Lentil and Chickpea Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked red lentils; 0.5 cup canned chickpeas; 6 oz extra firm tofu; 0.25 cup light coconut milk; 0.5 cup non-fat Greek yogurt; 0.25 cup tomato puree; 1 cup fresh spinach; 1 tsp coconut oil; 1 tsp minced ginger; 1 clove garlic; 0.5 tsp curry powder; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Simmered lentils, chickpeas, and tofu in a velvety tomato-coconut sauce for a protein-packed meal with a vibrant golden hue.

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NUTRITION

Protein

47.6g

Fat

18.7g

Carbs

61.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked red lentils

0.5 cup canned chickpeas

6 oz extra firm tofu

0.25 cup light coconut milk

0.5 cup non-fat Greek yogurt

0.25 cup tomato puree

1 cup fresh spinach

1 tsp coconut oil

1 tsp minced ginger

1 clove garlic

0.5 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat coconut oil in a large skillet over medium heat.
2
Add the minced garlic and ginger, sautéing for 1 minute until fragrant.
3
Stir in the curry powder and ground turmeric to toast the spices.
4
Pour in the tomato puree and light coconut milk, whisking to combine.
5
Add the cooked red lentils, chickpeas, and cubed extra firm tofu.
6
Simmer the mixture for 8 minutes to allow flavors to meld.
7
Stir in the fresh spinach until it is just wilted.
8
Season with sea salt and black pepper.
9
Remove from heat and stir in the Greek yogurt for a creamy finish before serving.