Herb-Baked Tempeh with Garlic Green Beans and Lentils

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

Herb-Baked Tempeh with Garlic Green Beans and Lentils

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Garlic Green Beans and Lentils

Savor this vibrant plant-based dish featuring marinated herb-baked tempeh paired with garlicky green beans and hearty lentils. Each bite delivers an earthy, aromatic blend of herbs and spices, making it a satisfying and balanced dinner that offers texture, flavor, and clean eating appeal.

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NUTRITION

466kcal
Protein
36g
Fat
17.4g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

2/3 cup Cooked Lentils

1 cup Green Beans

1 tsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the tempeh into ¼-inch thick pieces and place them in a shallow dish.

  • 2

    Drizzle a small amount of water (or vegetable broth if preferred) over the tempeh and sprinkle with mixed dried herbs, a pinch of salt, and a little pepper. Let it marinate for at least 10 minutes while you prepare the other ingredients.

  • 3

    Arrange the marinated tempeh on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the tempeh edges are crisp and golden.

  • 4

    Meanwhile, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic (or thinly sliced from the 2 cloves) and sauté for about 30 seconds until fragrant.

  • 5

    Add the green beans to the skillet and stir-fry for 4-5 minutes until they are crisp-tender. Season with a pinch of salt and pepper.

  • 6

    In a small saucepan, gently reheat the cooked lentils until warm if needed.

  • 7

    Plate the dish by arranging the baked tempeh slices alongside a serving of garlic green beans and a portion of lentils, ensuring a balanced combination of flavors and textures.

Herb-Baked Tempeh with Garlic Green Beans and Lentils

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

Herb-Baked Tempeh with Garlic Green Beans and Lentils

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Garlic Green Beans and Lentils

Savor this vibrant plant-based dish featuring marinated herb-baked tempeh paired with garlicky green beans and hearty lentils. Each bite delivers an earthy, aromatic blend of herbs and spices, making it a satisfying and balanced dinner that offers texture, flavor, and clean eating appeal.

NUTRITION

466kcal
Protein
36g
Fat
17.4g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

2/3 cup Cooked Lentils

1 cup Green Beans

1 tsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the tempeh into ¼-inch thick pieces and place them in a shallow dish.

  • 2

    Drizzle a small amount of water (or vegetable broth if preferred) over the tempeh and sprinkle with mixed dried herbs, a pinch of salt, and a little pepper. Let it marinate for at least 10 minutes while you prepare the other ingredients.

  • 3

    Arrange the marinated tempeh on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the tempeh edges are crisp and golden.

  • 4

    Meanwhile, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic (or thinly sliced from the 2 cloves) and sauté for about 30 seconds until fragrant.

  • 5

    Add the green beans to the skillet and stir-fry for 4-5 minutes until they are crisp-tender. Season with a pinch of salt and pepper.

  • 6

    In a small saucepan, gently reheat the cooked lentils until warm if needed.

  • 7

    Plate the dish by arranging the baked tempeh slices alongside a serving of garlic green beans and a portion of lentils, ensuring a balanced combination of flavors and textures.