Name: Lentil and Black Bean Stir Fry with Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Cooked Lentils; 150g Cooked Black Beans; 100g Fresh Spinach; 100g Firm Tofu; 1 tsp Olive Oil; 1 Garlic Clove; 1/2 tsp Cumin; 1/4 tsp Red Chili Flakes; Salt and Black Pepper to taste

Lentil and Black Bean Stir Fry with Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Lentil and Black Bean Stir Fry with Sautéed Spinach

A vibrant, hearty stir fry featuring tender lentils, black beans, and cubes of firm tofu tossed in a fragrant garlic olive oil blend, served atop a bed of lightly sautéed spinach for a fiber-rich, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.4g

Fat

11.7g

Carbs

72.8g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Lentils

150g Cooked Black Beans

100g Fresh Spinach

100g Firm Tofu

1 tsp Olive Oil

1 Garlic Clove

1/2 tsp Cumin

1/4 tsp Red Chili Flakes

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse the cooked lentils and black beans under cool water, and drain well.
2
Press the firm tofu to remove excess moisture, then cut it into small cubes.
3
Heat the olive oil in a large non-stick skillet over medium heat.
4
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
5
Add the tofu cubes to the skillet and stir-fry for 3-4 minutes until they begin to brown lightly.
6
Stir in the lentils and black beans along with cumin and red chili flakes. Season with salt and black pepper and cook for another 4-5 minutes, stirring occasionally.
7
In a separate pan, add a few drops of water and the fresh spinach. Sauté the spinach over medium heat for 2-3 minutes until just wilted. Season lightly with salt and pepper.
8
Plate the warm, sautéed spinach as a base and top with the lentil, black bean, and tofu stir fry. Serve immediately.