Lentil and Tempeh Vegetable Stir-Fry

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

Lentil and Tempeh Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir-Fry

Savor a vibrant and hearty vegetarian stir-fry featuring marinated tempeh, protein-packed lentils, and a colorful medley of crisp vegetables. Lightly stir-fried in a hint of sesame oil with aromatic garlic and ginger, this dish delivers a balanced blend of textures and subtle umami flavors, making it a delightful and nutritious dinner option.

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NUTRITION

480kcal
Protein
38.3g
Fat
15.6g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

0.75 cup Cooked Lentils

1 cup Mixed Bell Peppers and Snap Peas

0.5 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

2 cloves Fresh Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and set aside.

  • 2

    In a small bowl, combine soy sauce, minced garlic, and grated ginger. Toss the tempeh in the marinade and let it sit for about 10 minutes.

  • 3

    Heat the sesame oil in a non-stick skillet or wok over medium-high heat.

  • 4

    Add the marinated tempeh to the pan and stir-fry until it begins to brown, about 3-4 minutes.

  • 5

    Stir in the cooked lentils and mixed vegetables, and continue to cook, stirring frequently, for an additional 3-4 minutes, until the vegetables are crisp-tender.

  • 6

    Taste and adjust seasonings if necessary, then serve warm.

Lentil and Tempeh Vegetable Stir-Fry

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

Lentil and Tempeh Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir-Fry

Savor a vibrant and hearty vegetarian stir-fry featuring marinated tempeh, protein-packed lentils, and a colorful medley of crisp vegetables. Lightly stir-fried in a hint of sesame oil with aromatic garlic and ginger, this dish delivers a balanced blend of textures and subtle umami flavors, making it a delightful and nutritious dinner option.

NUTRITION

480kcal
Protein
38.3g
Fat
15.6g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

0.75 cup Cooked Lentils

1 cup Mixed Bell Peppers and Snap Peas

0.5 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

2 cloves Fresh Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and set aside.

  • 2

    In a small bowl, combine soy sauce, minced garlic, and grated ginger. Toss the tempeh in the marinade and let it sit for about 10 minutes.

  • 3

    Heat the sesame oil in a non-stick skillet or wok over medium-high heat.

  • 4

    Add the marinated tempeh to the pan and stir-fry until it begins to brown, about 3-4 minutes.

  • 5

    Stir in the cooked lentils and mixed vegetables, and continue to cook, stirring frequently, for an additional 3-4 minutes, until the vegetables are crisp-tender.

  • 6

    Taste and adjust seasonings if necessary, then serve warm.