Lentil and Vegetable Stir Fry with Edamame

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

Lentil and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir Fry with Edamame

A hearty and vibrant vegetarian stir fry featuring tender lentils, protein-rich edamame, and a colorful medley of bell pepper, carrots, and snap peas, accented with tofu cubes. Enhanced with aromatic garlic and ginger, and finished with a splash of soy sauce, all lightly sautéed in coconut oil for a delicious, balanced meal.

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NUTRITION

492kcal
Protein
34.7g
Fat
11.6g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/2 cup shelled Edamame

1/4 cup firm Tofu

1/2 medium Red Bell Pepper

1 medium Carrot

1/2 cup Snap Peas

1 tsp Coconut Oil

1 garlic clove

1/2 tsp Fresh Ginger

1 tbsp Soy Sauce

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PREPARATION

  • 1

    Rinse and drain the cooked lentils if necessary, and set aside.

  • 2

    Prepare the vegetables: slice the red bell pepper into strips, julienne the carrot, and trim the snap peas.

  • 3

    Dice the firm tofu into small cubes.

  • 4

    Heat the coconut oil in a large non-stick skillet or wok over medium heat.

  • 5

    Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.

  • 6

    Toss in the red bell pepper, carrot, and snap peas. Stir fry the vegetables for approximately 3-4 minutes until they begin to soften but remain crisp.

  • 7

    Add the tofu cubes to the pan and gently stir fry for another 2 minutes to lightly brown them.

  • 8

    Mix in the cooked lentils and edamame, stirring gently to combine all flavors.

  • 9

    Drizzle the soy sauce over the stir fry and toss to ensure an even coating. Stir fry for an additional 1-2 minutes, allowing the flavors to meld.

  • 10

    Remove from heat and serve immediately, enjoying the satisfying balance of textures and flavors.

Lentil and Vegetable Stir Fry with Edamame

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

Lentil and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir Fry with Edamame

A hearty and vibrant vegetarian stir fry featuring tender lentils, protein-rich edamame, and a colorful medley of bell pepper, carrots, and snap peas, accented with tofu cubes. Enhanced with aromatic garlic and ginger, and finished with a splash of soy sauce, all lightly sautéed in coconut oil for a delicious, balanced meal.

NUTRITION

492kcal
Protein
34.7g
Fat
11.6g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/2 cup shelled Edamame

1/4 cup firm Tofu

1/2 medium Red Bell Pepper

1 medium Carrot

1/2 cup Snap Peas

1 tsp Coconut Oil

1 garlic clove

1/2 tsp Fresh Ginger

1 tbsp Soy Sauce

PREPARATION

  • 1

    Rinse and drain the cooked lentils if necessary, and set aside.

  • 2

    Prepare the vegetables: slice the red bell pepper into strips, julienne the carrot, and trim the snap peas.

  • 3

    Dice the firm tofu into small cubes.

  • 4

    Heat the coconut oil in a large non-stick skillet or wok over medium heat.

  • 5

    Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.

  • 6

    Toss in the red bell pepper, carrot, and snap peas. Stir fry the vegetables for approximately 3-4 minutes until they begin to soften but remain crisp.

  • 7

    Add the tofu cubes to the pan and gently stir fry for another 2 minutes to lightly brown them.

  • 8

    Mix in the cooked lentils and edamame, stirring gently to combine all flavors.

  • 9

    Drizzle the soy sauce over the stir fry and toss to ensure an even coating. Stir fry for an additional 1-2 minutes, allowing the flavors to meld.

  • 10

    Remove from heat and serve immediately, enjoying the satisfying balance of textures and flavors.