Creamy Coconut Red Lentil Dal with Fresh Herbs

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

Creamy Coconut Red Lentil Dal with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Fresh Herbs

Enjoy a vibrant and comforting dal that marries the creaminess of light coconut milk with perfectly simmered red lentils, tender tofu, and hearty chickpeas. Infused with aromatic ginger, garlic, and a hint of tomato, this dish is finished with a burst of fresh cilantro and a blend of warming spices for a beautifully balanced meal.

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NUTRITION

564kcal
Protein
35.6g
Fat
12.7g
Carbs
82.0g

SERVINGS

1 serving

INGREDIENTS

80g dry red lentils

1/3 cup light coconut milk (approx. 80g)

100g firm tofu

1/4 cup chickpeas (approx. 60g)

1/4 medium onion

2 cloves garlic

1 tsp fresh ginger

1 small tomato

1 tbsp fresh cilantro

1/2 tsp turmeric powder

1/2 tsp cumin powder

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium heat. Add a splash of water if needed, then sauté the chopped onion, minced garlic, and grated ginger until the onion softens.

  • 3

    Stir in the turmeric and cumin powder, cooking briefly to bloom the spices.

  • 4

    Add the rinsed lentils, diced tomato, chickpeas, and tofu (cut into small cubes) to the pan. Mix gently.

  • 5

    Pour in the light coconut milk and add water (about 1 to 1.5 cups) to achieve your desired consistency. Bring the mixture to a gentle simmer.

  • 6

    Allow the dal to cook for about 20-25 minutes, stirring occasionally until the lentils are tender and the flavors meld. If the dal thickens too much, add a little more water.

  • 7

    Season with salt and pepper to taste. Just before serving, stir in the chopped fresh cilantro.

  • 8

    Serve warm as a hearty, nutritious meal.

Creamy Coconut Red Lentil Dal with Fresh Herbs

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

Creamy Coconut Red Lentil Dal with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Dal with Fresh Herbs

Enjoy a vibrant and comforting dal that marries the creaminess of light coconut milk with perfectly simmered red lentils, tender tofu, and hearty chickpeas. Infused with aromatic ginger, garlic, and a hint of tomato, this dish is finished with a burst of fresh cilantro and a blend of warming spices for a beautifully balanced meal.

NUTRITION

564kcal
Protein
35.6g
Fat
12.7g
Carbs
82.0g

SERVINGS

1 serving

INGREDIENTS

80g dry red lentils

1/3 cup light coconut milk (approx. 80g)

100g firm tofu

1/4 cup chickpeas (approx. 60g)

1/4 medium onion

2 cloves garlic

1 tsp fresh ginger

1 small tomato

1 tbsp fresh cilantro

1/2 tsp turmeric powder

1/2 tsp cumin powder

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium heat. Add a splash of water if needed, then sauté the chopped onion, minced garlic, and grated ginger until the onion softens.

  • 3

    Stir in the turmeric and cumin powder, cooking briefly to bloom the spices.

  • 4

    Add the rinsed lentils, diced tomato, chickpeas, and tofu (cut into small cubes) to the pan. Mix gently.

  • 5

    Pour in the light coconut milk and add water (about 1 to 1.5 cups) to achieve your desired consistency. Bring the mixture to a gentle simmer.

  • 6

    Allow the dal to cook for about 20-25 minutes, stirring occasionally until the lentils are tender and the flavors meld. If the dal thickens too much, add a little more water.

  • 7

    Season with salt and pepper to taste. Just before serving, stir in the chopped fresh cilantro.

  • 8

    Serve warm as a hearty, nutritious meal.