Creamy Lentil and Spinach Stew with Tempeh

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

Creamy Lentil and Spinach Stew with Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Tempeh

Savor the warm embrace of a creamy, comforting stew where tender tempeh meets delicate lentils and vibrant spinach. This dish is enriched with a hint of lemon and aromatic spices, transforming simple ingredients into a heartwarming, protein-packed meal that perfectly balances a velvety texture with a satisfying savory taste.

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NUTRITION

373kcal
Protein
37.0g
Fat
14.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

75g Tempeh

0.33 cup (80g) Cooked Lentils

15g Pea Protein Isolate

1 cup Spinach

1 cup Vegetable Broth

0.25 small Onion, diced

1 clove Garlic, minced

1 tbsp Lemon Juice

1 tsp Olive Oil

0.5 tsp Cumin

0.5 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Cube the tempeh and add to the pan. Sauté until it starts to take on a light golden color, about 3-4 minutes.

  • 3

    Stir in the cooked lentils, vegetable broth, cumin, and smoked paprika. Bring the mixture to a gentle simmer.

  • 4

    Sprinkle in the pea protein isolate while stirring continuously to help it dissolve and integrate into the broth, creating a creamy texture.

  • 5

    Add the fresh spinach and let it wilt into the stew. Adjust the thickness with a splash of water if needed.

  • 6

    Finish by stirring in lemon juice and season with salt and black pepper to taste. Allow the flavors to meld together over low heat for another 2 minutes.

  • 7

    Serve warm and enjoy this hearty, protein-packed, and creamy stew.

Creamy Lentil and Spinach Stew with Tempeh

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

Creamy Lentil and Spinach Stew with Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Tempeh

Savor the warm embrace of a creamy, comforting stew where tender tempeh meets delicate lentils and vibrant spinach. This dish is enriched with a hint of lemon and aromatic spices, transforming simple ingredients into a heartwarming, protein-packed meal that perfectly balances a velvety texture with a satisfying savory taste.

NUTRITION

373kcal
Protein
37.0g
Fat
14.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

75g Tempeh

0.33 cup (80g) Cooked Lentils

15g Pea Protein Isolate

1 cup Spinach

1 cup Vegetable Broth

0.25 small Onion, diced

1 clove Garlic, minced

1 tbsp Lemon Juice

1 tsp Olive Oil

0.5 tsp Cumin

0.5 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Cube the tempeh and add to the pan. Sauté until it starts to take on a light golden color, about 3-4 minutes.

  • 3

    Stir in the cooked lentils, vegetable broth, cumin, and smoked paprika. Bring the mixture to a gentle simmer.

  • 4

    Sprinkle in the pea protein isolate while stirring continuously to help it dissolve and integrate into the broth, creating a creamy texture.

  • 5

    Add the fresh spinach and let it wilt into the stew. Adjust the thickness with a splash of water if needed.

  • 6

    Finish by stirring in lemon juice and season with salt and black pepper to taste. Allow the flavors to meld together over low heat for another 2 minutes.

  • 7

    Serve warm and enjoy this hearty, protein-packed, and creamy stew.