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 fragrant and creamy dal featuring tender red lentils simmered in a luscious coconut milk sauce, complemented with hearty chickpeas and cubes of firm tofu. Infused with warm spices and finished with a burst of fresh spinach, cilantro, and mint, this dal is a comforting bowl of nourishment that delights the senses.

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NUTRITION

566kcal
Protein
34.5g
Fat
18.7g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (200g)

1/2 cup Canned Chickpeas (82g)

1/4 cup Full-Fat Coconut Milk (60g)

75g Firm Tofu

1 cup Fresh Spinach (30g)

2 tbsp Fresh Cilantro

2 tbsp Fresh Mint

1 clove Garlic

1 tsp Ground Turmeric

1 tsp Ground Cumin

Salt & Black Pepper to taste

1 cup Water (240g)

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a splash of water over medium heat and lightly sauté the minced garlic along with ground turmeric and cumin until fragrant, about 1 minute.

  • 3

    Add the rinsed red lentils and water to the pan. Bring to a gentle simmer and let cook for about 15 minutes, stirring occasionally.

  • 4

    Stir in the coconut milk and continue simmering for an additional 5 minutes to allow the flavors to meld.

  • 5

    Gently fold in the chickpeas and diced firm tofu, letting them warm through for 3-4 minutes.

  • 6

    Just before serving, stir in the fresh spinach so it slightly wilts, and season with salt and black pepper to taste.

  • 7

    Plate the dal in bowls and garnish with chopped fresh cilantro and mint. Serve warm.

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 fragrant and creamy dal featuring tender red lentils simmered in a luscious coconut milk sauce, complemented with hearty chickpeas and cubes of firm tofu. Infused with warm spices and finished with a burst of fresh spinach, cilantro, and mint, this dal is a comforting bowl of nourishment that delights the senses.

NUTRITION

566kcal
Protein
34.5g
Fat
18.7g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (200g)

1/2 cup Canned Chickpeas (82g)

1/4 cup Full-Fat Coconut Milk (60g)

75g Firm Tofu

1 cup Fresh Spinach (30g)

2 tbsp Fresh Cilantro

2 tbsp Fresh Mint

1 clove Garlic

1 tsp Ground Turmeric

1 tsp Ground Cumin

Salt & Black Pepper to taste

1 cup Water (240g)

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a splash of water over medium heat and lightly sauté the minced garlic along with ground turmeric and cumin until fragrant, about 1 minute.

  • 3

    Add the rinsed red lentils and water to the pan. Bring to a gentle simmer and let cook for about 15 minutes, stirring occasionally.

  • 4

    Stir in the coconut milk and continue simmering for an additional 5 minutes to allow the flavors to meld.

  • 5

    Gently fold in the chickpeas and diced firm tofu, letting them warm through for 3-4 minutes.

  • 6

    Just before serving, stir in the fresh spinach so it slightly wilts, and season with salt and black pepper to taste.

  • 7

    Plate the dal in bowls and garnish with chopped fresh cilantro and mint. Serve warm.