Grilled Tempeh and Lentil Salad with Crunchy Vegetables

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

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

Enjoy a vibrant, protein-packed vegetarian salad featuring grilled tempeh paired with tender lentils and crisp, refreshing veggies. Lightly seasoned with a hint of lemon and nutritional yeast, this salad offers a satisfying balance of textures and flavors perfect for a healthy midday boost.

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NUTRITION

338kcal
Protein
31.0g
Fat
12.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

135g Tempeh

40g Cooked Lentils

20g Cucumber

20g Red Bell Pepper

4g Nutritional Yeast

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate with a squeeze of lemon juice, a pinch of salt, and pepper for about 10 minutes.

  • 2

    Heat a grill pan over medium-high heat and grill the tempeh for 3-4 minutes per side until grill marks appear and it is heated through.

  • 3

    In a small bowl, combine cooked lentils with finely diced cucumber and red bell pepper to add a refreshing crunch.

  • 4

    Sprinkle the mixture with nutritional yeast, then add a little extra lemon juice, salt, and pepper to taste.

  • 5

    Plate the grilled tempeh on top of the lentil and vegetable salad, and gently toss to combine all flavors.

  • 6

    Serve immediately and enjoy your nutritious, protein-packed lunch.

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

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

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

Enjoy a vibrant, protein-packed vegetarian salad featuring grilled tempeh paired with tender lentils and crisp, refreshing veggies. Lightly seasoned with a hint of lemon and nutritional yeast, this salad offers a satisfying balance of textures and flavors perfect for a healthy midday boost.

NUTRITION

338kcal
Protein
31.0g
Fat
12.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

135g Tempeh

40g Cooked Lentils

20g Cucumber

20g Red Bell Pepper

4g Nutritional Yeast

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate with a squeeze of lemon juice, a pinch of salt, and pepper for about 10 minutes.

  • 2

    Heat a grill pan over medium-high heat and grill the tempeh for 3-4 minutes per side until grill marks appear and it is heated through.

  • 3

    In a small bowl, combine cooked lentils with finely diced cucumber and red bell pepper to add a refreshing crunch.

  • 4

    Sprinkle the mixture with nutritional yeast, then add a little extra lemon juice, salt, and pepper to taste.

  • 5

    Plate the grilled tempeh on top of the lentil and vegetable salad, and gently toss to combine all flavors.

  • 6

    Serve immediately and enjoy your nutritious, protein-packed lunch.