YOUR SOLIN GENERATED RECIPE
Lentil and Edamame Stir Fry with Brown Rice
Enjoy a vibrant, protein-packed stir fry featuring tender lentils and crisp edamame tossed with extra-firm tofu and red bell pepper. This dish is brought together with aromatic garlic and ginger, finished with a light splash of soy sauce and a hint of sesame oil, all served over a modest bed of nutty brown rice. It's a satisfying, wholesome dinner bursting with flavor and texture.
INGREDIENTS
0.9 cup Cooked Lentils (~180g)
0.75 cup Shelled Edamame (~116g)
0.25 cup Brown Rice (~50g)
3 ounces Extra Firm Tofu (~85g)
0.25 cup Red Bell Pepper (~38g)
1 clove Garlic
0.5 teaspoon Fresh Ginger
1 teaspoon Light Soy Sauce
0.5 teaspoon Sesame Oil
PREPARATION
Prepare ingredients by rinsing and draining the cooked lentils and edamame. Cut the extra firm tofu into 1-inch cubes and slice the red bell pepper into thin strips. Mince the garlic and grate the fresh ginger.
If brown rice is not pre-cooked, cook it according to package instructions until tender.
Heat a non-stick skillet or wok over medium heat. Add the sesame oil and then sauté the garlic and ginger for about 30 seconds until fragrant.
Add the tofu cubes to the skillet and cook until lightly golden on all sides, about 3-4 minutes.
Mix in the red bell pepper and stir fry for an additional 2 minutes until slightly softened.
Add the cooked lentils and edamame to the pan. Drizzle with light soy sauce and gently toss to combine all ingredients evenly. Stir fry for another 2 minutes until everything is heated through.
Serve the stir fry over a bed of brown rice and enjoy a balanced, nutrient-dense dinner.