Herb-Marinated Tempeh with Grilled Asparagus and Lentil Mash

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

Herb-Marinated Tempeh with Grilled Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Tempeh with Grilled Asparagus and Lentil Mash

Enjoy a vibrant, hearty vegetarian dinner featuring marinated tempeh infused with fresh herbs, perfectly grilled asparagus, and a smooth lentil mash that brings warmth and depth to every bite.

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NUTRITION

472kcal
Protein
41.4g
Fat
18.4g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Asparagus Spears

100g Cooked Lentils

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Fresh Garlic

2 tbsp Fresh Parsley

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Press and slice the tempeh into 1/4-inch thick pieces. In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper to create the herb marinade.

  • 2

    Place the tempeh slices in a shallow dish and pour the marinade over them. Allow to marinate for at least 15 minutes, turning occasionally to ensure even coating.

  • 3

    While marinating the tempeh, preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill surface if necessary.

  • 4

    Toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil. Grill for about 4-5 minutes until they are tender and have nice grill marks, turning them once during cooking.

  • 5

    For the lentil mash, warm the cooked lentils in a small saucepan. Using a fork or a potato masher, lightly mash the lentils, leaving a bit of texture. Season with salt and pepper to taste.

  • 6

    Grill the marinated tempeh slices for about 3-4 minutes per side until golden and slightly charred on the edges.

  • 7

    Plate the grilled tempeh alongside the grilled asparagus and a serving of lentil mash. Garnish with extra fresh parsley if desired and serve immediately.

Herb-Marinated Tempeh with Grilled Asparagus and Lentil Mash

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

Herb-Marinated Tempeh with Grilled Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Tempeh with Grilled Asparagus and Lentil Mash

Enjoy a vibrant, hearty vegetarian dinner featuring marinated tempeh infused with fresh herbs, perfectly grilled asparagus, and a smooth lentil mash that brings warmth and depth to every bite.

NUTRITION

472kcal
Protein
41.4g
Fat
18.4g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Asparagus Spears

100g Cooked Lentils

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Fresh Garlic

2 tbsp Fresh Parsley

Salt & Black Pepper to taste

PREPARATION

  • 1

    Press and slice the tempeh into 1/4-inch thick pieces. In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper to create the herb marinade.

  • 2

    Place the tempeh slices in a shallow dish and pour the marinade over them. Allow to marinate for at least 15 minutes, turning occasionally to ensure even coating.

  • 3

    While marinating the tempeh, preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill surface if necessary.

  • 4

    Toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil. Grill for about 4-5 minutes until they are tender and have nice grill marks, turning them once during cooking.

  • 5

    For the lentil mash, warm the cooked lentils in a small saucepan. Using a fork or a potato masher, lightly mash the lentils, leaving a bit of texture. Season with salt and pepper to taste.

  • 6

    Grill the marinated tempeh slices for about 3-4 minutes per side until golden and slightly charred on the edges.

  • 7

    Plate the grilled tempeh alongside the grilled asparagus and a serving of lentil mash. Garnish with extra fresh parsley if desired and serve immediately.