YOUR SOLIN GENERATED RECIPE
Lentil and Tempeh Stir-Fry with Broccoli and Edamame
Savor a protein-packed vegetarian stir-fry featuring nutty tempeh, hearty lentils, crisp broccoli, and vibrant edamame. Enhanced with aromatic garlic and ginger and lightly tossed in a tamari-infused olive oil dressing, this dish delivers a taste of clean whole foods while keeping your meal light and balanced.
INGREDIENTS
3 ounces Tempeh
1/2 cup cooked Lentils
1 cup Broccoli Florets
1/2 cup Shelled Edamame
1 tablespoon Olive Oil
2 cloves Garlic, minced
1 teaspoon Fresh Ginger, minced
1 tablespoon Tamari
PREPARATION
Press the tempeh lightly if desired and cut into small cubes.
Heat olive oil in a large non-stick skillet or wok over medium heat.
Sauté minced garlic and ginger until fragrant, about 1 minute.
Add tempeh cubes and stir-fry for 4-5 minutes until they begin to brown.
Stir in cooked lentils, broccoli florets, and edamame. Cook for an additional 3-4 minutes until the broccoli is bright green and crisp-tender.
Pour in tamari and toss gently to ensure all ingredients are well-coated.
Taste and adjust seasoning if needed, then serve immediately.