Lentil and Tempeh Stir Fry with Broccoli and Peppers

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

Lentil and Tempeh Stir Fry with Broccoli and Peppers

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Stir Fry with Broccoli and Peppers

Enjoy a hearty and colorful vegetarian stir fry that features marinated tempeh, tender lentils, crisp broccoli, and sweet red bell peppers. This dish is infused with aromatic garlic and ginger, lightly sautéed in a touch of olive oil to meld the flavors into a satisfying and nutritious meal.

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NUTRITION

524kcal
Protein
42.8g
Fat
14.7g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

140g Cooked Lentils

150g Broccoli

100g Red Bell Pepper

0.5 tsp Olive Oil

2 cloves Garlic

1 tsp Ginger

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tempeh lightly to remove any excess moisture and then cut it into bite-sized cubes.

  • 2

    Heat 0.5 teaspoon of olive oil in a large non-stick skillet or wok over medium heat.

  • 3

    Sauté minced garlic (from 2 cloves) and grated ginger (1 teaspoon) until fragrant, about 30 seconds.

  • 4

    Add the tempeh cubes to the skillet and cook until they start to brown on all sides, about 4-5 minutes.

  • 5

    Stir in the cooked lentils and toss to combine with the tempeh and aromatics.

  • 6

    Add the broccoli florets (150g) and sliced red bell pepper (100g) to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.

  • 7

    Pour in 1 tablespoon of low-sodium soy sauce and toss everything together to evenly coat the ingredients.

  • 8

    Cook for an additional minute for the flavors to meld, then remove from heat and serve warm.

Lentil and Tempeh Stir Fry with Broccoli and Peppers

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

Lentil and Tempeh Stir Fry with Broccoli and Peppers

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Stir Fry with Broccoli and Peppers

Enjoy a hearty and colorful vegetarian stir fry that features marinated tempeh, tender lentils, crisp broccoli, and sweet red bell peppers. This dish is infused with aromatic garlic and ginger, lightly sautéed in a touch of olive oil to meld the flavors into a satisfying and nutritious meal.

NUTRITION

524kcal
Protein
42.8g
Fat
14.7g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

140g Cooked Lentils

150g Broccoli

100g Red Bell Pepper

0.5 tsp Olive Oil

2 cloves Garlic

1 tsp Ginger

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Press the tempeh lightly to remove any excess moisture and then cut it into bite-sized cubes.

  • 2

    Heat 0.5 teaspoon of olive oil in a large non-stick skillet or wok over medium heat.

  • 3

    Sauté minced garlic (from 2 cloves) and grated ginger (1 teaspoon) until fragrant, about 30 seconds.

  • 4

    Add the tempeh cubes to the skillet and cook until they start to brown on all sides, about 4-5 minutes.

  • 5

    Stir in the cooked lentils and toss to combine with the tempeh and aromatics.

  • 6

    Add the broccoli florets (150g) and sliced red bell pepper (100g) to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.

  • 7

    Pour in 1 tablespoon of low-sodium soy sauce and toss everything together to evenly coat the ingredients.

  • 8

    Cook for an additional minute for the flavors to meld, then remove from heat and serve warm.