Lentil Vegetable Stir-Fry with Quinoa

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

Lentil Vegetable Stir-Fry with Quinoa

YOUR SOLIN GENERATED RECIPE

Lentil Vegetable Stir-Fry with Quinoa

Enjoy a vibrant vegan dish featuring a hearty blend of tender green lentils, fluffy quinoa, and crisp, colorful vegetables lightly stir-fried in a touch of olive oil. This balanced meal delivers a delicate harmony of textures and flavors, making it a delicious and nourishing dinner option.

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NUTRITION

319kcal
Protein
17.8g
Fat
4.9g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

2/3 cup cooked Green Lentils

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup fresh Spinach

1/2 tsp Olive Oil

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the base by cooking quinoa according to package instructions; set aside once done.

  • 2

    If not already prepared, cook green lentils until tender, then drain and set aside.

  • 3

    Heat 1/2 teaspoon of olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the sliced red bell pepper and zucchini to the skillet. Stir-fry for about 3-4 minutes until they begin to soften but retain their crispness.

  • 5

    Toss in the spinach and stir until just wilted, about 1 minute.

  • 6

    Gently fold in the cooked lentils to combine with the vegetables, and season with salt and pepper.

  • 7

    Serve the vegetable and lentil stir-fry over the cooked quinoa. Enjoy your balanced, vegan dinner!

Lentil Vegetable Stir-Fry with Quinoa

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

Lentil Vegetable Stir-Fry with Quinoa

YOUR SOLIN GENERATED RECIPE

Lentil Vegetable Stir-Fry with Quinoa

Enjoy a vibrant vegan dish featuring a hearty blend of tender green lentils, fluffy quinoa, and crisp, colorful vegetables lightly stir-fried in a touch of olive oil. This balanced meal delivers a delicate harmony of textures and flavors, making it a delicious and nourishing dinner option.

NUTRITION

319kcal
Protein
17.8g
Fat
4.9g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

2/3 cup cooked Green Lentils

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup fresh Spinach

1/2 tsp Olive Oil

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the base by cooking quinoa according to package instructions; set aside once done.

  • 2

    If not already prepared, cook green lentils until tender, then drain and set aside.

  • 3

    Heat 1/2 teaspoon of olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the sliced red bell pepper and zucchini to the skillet. Stir-fry for about 3-4 minutes until they begin to soften but retain their crispness.

  • 5

    Toss in the spinach and stir until just wilted, about 1 minute.

  • 6

    Gently fold in the cooked lentils to combine with the vegetables, and season with salt and pepper.

  • 7

    Serve the vegetable and lentil stir-fry over the cooked quinoa. Enjoy your balanced, vegan dinner!