Grilled Tempeh and Lentil Salad with Spinach and Roasted Red Peppers

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

Grilled Tempeh and Lentil Salad with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Lentil Salad with Spinach and Roasted Red Peppers

A vibrant and hearty salad featuring grilled tempeh, tender lentils, fresh spinach, and sweet roasted red peppers, tossed in a light lemon-olive oil dressing. This vegan dish balances savory grilled flavors with a tangy finish for a satisfying lunch that fuels your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

455kcal
Protein
37.7g
Fat
21.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

80g Cooked Lentils

50g Fresh Spinach

50g Roasted Red Peppers

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Slice the tempeh into strips or thin slabs and lightly score the surface for better marinade absorption.

  • 3

    Lightly brush the tempeh with a small amount of olive oil and season with salt and pepper.

  • 4

    Grill the tempeh for about 3-4 minutes on each side until grill marks appear and it is heated through.

  • 5

    In the meantime, prepare the salad by placing fresh spinach in a bowl. Add the cooked lentils, roasted red peppers (sliced or chopped), and gently toss.

  • 6

    In a small bowl, mix the remaining olive oil with lemon juice, salt, and pepper to create a dressing.

  • 7

    Slice the grilled tempeh and layer it on top of the salad, then drizzle the dressing over the entire dish.

  • 8

    Toss gently to combine and serve immediately.

Grilled Tempeh and Lentil Salad with Spinach and Roasted Red Peppers

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

Grilled Tempeh and Lentil Salad with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Lentil Salad with Spinach and Roasted Red Peppers

A vibrant and hearty salad featuring grilled tempeh, tender lentils, fresh spinach, and sweet roasted red peppers, tossed in a light lemon-olive oil dressing. This vegan dish balances savory grilled flavors with a tangy finish for a satisfying lunch that fuels your day.

NUTRITION

455kcal
Protein
37.7g
Fat
21.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

80g Cooked Lentils

50g Fresh Spinach

50g Roasted Red Peppers

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Slice the tempeh into strips or thin slabs and lightly score the surface for better marinade absorption.

  • 3

    Lightly brush the tempeh with a small amount of olive oil and season with salt and pepper.

  • 4

    Grill the tempeh for about 3-4 minutes on each side until grill marks appear and it is heated through.

  • 5

    In the meantime, prepare the salad by placing fresh spinach in a bowl. Add the cooked lentils, roasted red peppers (sliced or chopped), and gently toss.

  • 6

    In a small bowl, mix the remaining olive oil with lemon juice, salt, and pepper to create a dressing.

  • 7

    Slice the grilled tempeh and layer it on top of the salad, then drizzle the dressing over the entire dish.

  • 8

    Toss gently to combine and serve immediately.