Lentil and Vegetable Stir-Fry with Edamame

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

Lentil and Vegetable Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Edamame

Enjoy a vibrant and hearty vegan stir-fry featuring tender lentils and protein-rich edamame combined with crisp red bell pepper and zucchini, all tossed in a light ginger-garlic olive oil dressing. This colorful dish is both satisfying and balanced, delivering a perfect harmony of textures and fresh, aromatic flavors.

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NUTRITION

340kcal
Protein
22.3g
Fat
13.5g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (~100g)

1/2 cup shelled edamame (~80g)

1/2 cup diced red bell pepper (~75g)

1/2 cup diced zucchini (~90g)

2 teaspoons extra virgin olive oil

1 garlic clove, minced

1 teaspoon minced fresh ginger

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PREPARATION

  • 1

    In a small bowl, combine the minced garlic and ginger with the olive oil to create a fragrant stir-fry base.

  • 2

    Heat a non-stick skillet over medium heat and add the garlic-ginger oil mixture.

  • 3

    Add the diced red bell pepper and zucchini to the skillet. Stir-fry for about 3-4 minutes until they begin to soften but still retain some crunch.

  • 4

    Gently fold in the cooked lentils and edamame into the vegetables. Stir-fry for an additional 2-3 minutes to warm through and allow the flavors to blend.

  • 5

    Season with a pinch of salt and freshly ground pepper to taste. Adjust seasoning as needed.

  • 6

    Serve the stir-fry warm, enjoying the balance of hearty lentils, protein-packed edamame, and crisp vegetables.

Lentil and Vegetable Stir-Fry with Edamame

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

Lentil and Vegetable Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Edamame

Enjoy a vibrant and hearty vegan stir-fry featuring tender lentils and protein-rich edamame combined with crisp red bell pepper and zucchini, all tossed in a light ginger-garlic olive oil dressing. This colorful dish is both satisfying and balanced, delivering a perfect harmony of textures and fresh, aromatic flavors.

NUTRITION

340kcal
Protein
22.3g
Fat
13.5g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (~100g)

1/2 cup shelled edamame (~80g)

1/2 cup diced red bell pepper (~75g)

1/2 cup diced zucchini (~90g)

2 teaspoons extra virgin olive oil

1 garlic clove, minced

1 teaspoon minced fresh ginger

PREPARATION

  • 1

    In a small bowl, combine the minced garlic and ginger with the olive oil to create a fragrant stir-fry base.

  • 2

    Heat a non-stick skillet over medium heat and add the garlic-ginger oil mixture.

  • 3

    Add the diced red bell pepper and zucchini to the skillet. Stir-fry for about 3-4 minutes until they begin to soften but still retain some crunch.

  • 4

    Gently fold in the cooked lentils and edamame into the vegetables. Stir-fry for an additional 2-3 minutes to warm through and allow the flavors to blend.

  • 5

    Season with a pinch of salt and freshly ground pepper to taste. Adjust seasoning as needed.

  • 6

    Serve the stir-fry warm, enjoying the balance of hearty lentils, protein-packed edamame, and crisp vegetables.