Lentil and Tempeh Vegetable Stir Fry

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

Lentil and Tempeh Vegetable Stir Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir Fry

Enjoy a hearty plant-based stir fry brimming with marinated tempeh, protein-packed lentils, and a vibrant medley of crisp vegetables. This dish is thoughtfully crafted to support hormonal balance with wholesome, nutrient-dense ingredients and a delicate blend of aromatic garlic and ginger, all lightly sautéed for a delicious finish.

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NUTRITION

502kcal
Protein
40.5g
Fat
16.6g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

150g Cooked Lentils (3/4 cup)

70g Bell Pepper

70g Carrot

50g Onion

30g Spinach

1 clove Garlic

1 tsp Ginger (grated)

1/2 tsp Sesame Oil

1 tsp Low Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and then cut it into small cubes.

  • 2

    Prepare the vegetables: dice the bell pepper, carrot, and onion; rinse and roughly chop the spinach; mince the garlic and grate the ginger.

  • 3

    Heat a non-stick pan over medium heat and add 1/2 teaspoon of sesame oil.

  • 4

    Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

  • 5

    Add the tempeh cubes to the pan and stir-fry for about 4-5 minutes until lightly browned.

  • 6

    Stir in the diced bell pepper, carrot, and onion. Cook for another 3 minutes until the vegetables start to soften but remain crisp.

  • 7

    Add the cooked lentils and soy sauce to the pan, mixing well to combine all the flavors.

  • 8

    Finally, fold in the spinach and stir-fry for an additional minute until wilted.

  • 9

    Serve the stir fry warm, ensuring a balanced mix of tempeh, lentils, and vegetables in every bite.

Lentil and Tempeh Vegetable Stir Fry

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

Lentil and Tempeh Vegetable Stir Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir Fry

Enjoy a hearty plant-based stir fry brimming with marinated tempeh, protein-packed lentils, and a vibrant medley of crisp vegetables. This dish is thoughtfully crafted to support hormonal balance with wholesome, nutrient-dense ingredients and a delicate blend of aromatic garlic and ginger, all lightly sautéed for a delicious finish.

NUTRITION

502kcal
Protein
40.5g
Fat
16.6g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

150g Cooked Lentils (3/4 cup)

70g Bell Pepper

70g Carrot

50g Onion

30g Spinach

1 clove Garlic

1 tsp Ginger (grated)

1/2 tsp Sesame Oil

1 tsp Low Sodium Soy Sauce

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and then cut it into small cubes.

  • 2

    Prepare the vegetables: dice the bell pepper, carrot, and onion; rinse and roughly chop the spinach; mince the garlic and grate the ginger.

  • 3

    Heat a non-stick pan over medium heat and add 1/2 teaspoon of sesame oil.

  • 4

    Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

  • 5

    Add the tempeh cubes to the pan and stir-fry for about 4-5 minutes until lightly browned.

  • 6

    Stir in the diced bell pepper, carrot, and onion. Cook for another 3 minutes until the vegetables start to soften but remain crisp.

  • 7

    Add the cooked lentils and soy sauce to the pan, mixing well to combine all the flavors.

  • 8

    Finally, fold in the spinach and stir-fry for an additional minute until wilted.

  • 9

    Serve the stir fry warm, ensuring a balanced mix of tempeh, lentils, and vegetables in every bite.