Lentil and Vegetable Stir Fry with Seared Tempeh

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

Lentil and Vegetable Stir Fry with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir Fry with Seared Tempeh

Enjoy a vibrant and hearty stir fry featuring seared tempeh paired with a medley of lentils, bell pepper, carrot, and spinach. This nutritious vegetarian dish is quick to prepare and offers a delightful balance of textures and flavors, with a light stir-fry finish enhanced by a hint of olive oil.

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NUTRITION

395kcal
Protein
32.3g
Fat
15.3g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

1/2 cup cooked Lentils (approx. 100g)

1/2 medium Red Bell Pepper

1 medium Carrot

1 cup Spinach

1/2 teaspoon Extra Virgin Olive Oil

1 clove Minced Garlic (optional)

1 teaspoon Fresh Ginger (optional)

1 tablespoon Low-Sodium Soy Sauce (optional)

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PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes. For extra flavor, you can steam the tempeh for 5 minutes to remove any bitterness before searing.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Add the tempeh pieces and sear for about 3-4 minutes on each side until they are golden brown. Remove from the skillet and set aside.

  • 3

    In the same skillet, add minced garlic and fresh ginger if using, and stir for about 30 seconds until fragrant.

  • 4

    Add the chopped red bell pepper and sliced carrot to the skillet. Stir fry for about 3-4 minutes until they begin to soften.

  • 5

    Add the cooked lentils and spinach to the vegetables, stirring gently until the spinach wilts and the lentils heat through.

  • 6

    Return the seared tempeh to the skillet. If using, drizzle low-sodium soy sauce over the mixture and toss everything together until well combined and heated through.

  • 7

    Taste and adjust seasonings as desired before serving.

Lentil and Vegetable Stir Fry with Seared Tempeh

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

Lentil and Vegetable Stir Fry with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir Fry with Seared Tempeh

Enjoy a vibrant and hearty stir fry featuring seared tempeh paired with a medley of lentils, bell pepper, carrot, and spinach. This nutritious vegetarian dish is quick to prepare and offers a delightful balance of textures and flavors, with a light stir-fry finish enhanced by a hint of olive oil.

NUTRITION

395kcal
Protein
32.3g
Fat
15.3g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

1/2 cup cooked Lentils (approx. 100g)

1/2 medium Red Bell Pepper

1 medium Carrot

1 cup Spinach

1/2 teaspoon Extra Virgin Olive Oil

1 clove Minced Garlic (optional)

1 teaspoon Fresh Ginger (optional)

1 tablespoon Low-Sodium Soy Sauce (optional)

PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes. For extra flavor, you can steam the tempeh for 5 minutes to remove any bitterness before searing.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Add the tempeh pieces and sear for about 3-4 minutes on each side until they are golden brown. Remove from the skillet and set aside.

  • 3

    In the same skillet, add minced garlic and fresh ginger if using, and stir for about 30 seconds until fragrant.

  • 4

    Add the chopped red bell pepper and sliced carrot to the skillet. Stir fry for about 3-4 minutes until they begin to soften.

  • 5

    Add the cooked lentils and spinach to the vegetables, stirring gently until the spinach wilts and the lentils heat through.

  • 6

    Return the seared tempeh to the skillet. If using, drizzle low-sodium soy sauce over the mixture and toss everything together until well combined and heated through.

  • 7

    Taste and adjust seasonings as desired before serving.