Lentil and Vegetable Stir Fry with Seared Tempeh

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

Lentil and Vegetable Stir Fry with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir Fry with Seared Tempeh

Enjoy a vibrant and satisfying veggie stir fry featuring tender seared tempeh paired with protein-rich lentils and a colorful medley of fresh vegetables. This dish offers delightful textures and a balance of savory herbs and light seasoning, making it a perfect protein-packed vegetarian dinner.

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NUTRITION

249kcal
Protein
17.6g
Fat
7.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Tempeh

1/4 cup Cooked Lentils

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Carrot

1 cup Spinach

1 clove Garlic

1 tsp Ginger

1 tsp Low-sodium Soy Sauce

Pinch Red Pepper Flakes

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PREPARATION

  • 1

    Slice the tempeh into thin strips. Pat dry with a paper towel.

  • 2

    Heat a non-stick pan over medium-high heat with a light coating of cooking spray or a teaspoon of oil if desired.

  • 3

    Sear the tempeh strips in the pan for about 2-3 minutes on each side until golden brown. Remove and set aside.

  • 4

    In the same pan, add minced garlic and grated ginger, sautéing briefly for about 30 seconds until fragrant.

  • 5

    Add the red bell pepper, zucchini, and carrot. Stir fry for 3-4 minutes until vegetables start to soften but still maintain some crunch.

  • 6

    Stir in the cooked lentils and spinach, cooking just until the spinach wilts slightly, about 1 minute.

  • 7

    Return the seared tempeh to the pan, drizzle with low-sodium soy sauce, and add a pinch of red pepper flakes. Toss everything together to combine.

  • 8

    Taste and adjust seasonings if needed. Serve warm.

Lentil and Vegetable Stir Fry with Seared Tempeh

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

Lentil and Vegetable Stir Fry with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir Fry with Seared Tempeh

Enjoy a vibrant and satisfying veggie stir fry featuring tender seared tempeh paired with protein-rich lentils and a colorful medley of fresh vegetables. This dish offers delightful textures and a balance of savory herbs and light seasoning, making it a perfect protein-packed vegetarian dinner.

NUTRITION

249kcal
Protein
17.6g
Fat
7.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Tempeh

1/4 cup Cooked Lentils

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Carrot

1 cup Spinach

1 clove Garlic

1 tsp Ginger

1 tsp Low-sodium Soy Sauce

Pinch Red Pepper Flakes

PREPARATION

  • 1

    Slice the tempeh into thin strips. Pat dry with a paper towel.

  • 2

    Heat a non-stick pan over medium-high heat with a light coating of cooking spray or a teaspoon of oil if desired.

  • 3

    Sear the tempeh strips in the pan for about 2-3 minutes on each side until golden brown. Remove and set aside.

  • 4

    In the same pan, add minced garlic and grated ginger, sautéing briefly for about 30 seconds until fragrant.

  • 5

    Add the red bell pepper, zucchini, and carrot. Stir fry for 3-4 minutes until vegetables start to soften but still maintain some crunch.

  • 6

    Stir in the cooked lentils and spinach, cooking just until the spinach wilts slightly, about 1 minute.

  • 7

    Return the seared tempeh to the pan, drizzle with low-sodium soy sauce, and add a pinch of red pepper flakes. Toss everything together to combine.

  • 8

    Taste and adjust seasonings if needed. Serve warm.