Herb-Roasted Tempeh with Lentil Vegetable Medley

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

Herb-Roasted Tempeh with Lentil Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Lentil Vegetable Medley

Savor a hearty and vibrant plate of herb-roasted tempeh served over a medley of tender lentils and crisp vegetables. This dish is elevated with a fragrant blend of rosemary, thyme, and garlic, offering a satisfying balance of savory depth and fresh, garden-picked flavors—perfect for a nourishing vegetarian dinner.

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NUTRITION

517kcal
Protein
40.4g
Fat
21.5g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1/2 cup cooked Lentils

1 small Red Bell Pepper

1/2 cup chopped Zucchini

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into cubes or thin strips. In a bowl, toss the tempeh with olive oil, garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Spread the seasoned tempeh on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, flipping halfway, until edges are golden and crispy.

  • 4

    While the tempeh roasts, prepare the vegetable medley. Dice the red bell pepper and chop the zucchini. In a non-stick skillet over medium heat, lightly sauté the vegetables for 3-4 minutes until they just begin to soften. Avoid overcooking to maintain a bit of crunch.

  • 5

    Gently fold in the pre-cooked lentils with the sautéed vegetables, warming them together for 2-3 minutes. Season with a pinch more salt and pepper as needed.

  • 6

    Plate the roasted tempeh over a base of the lentil vegetable medley. Serve warm and enjoy the harmonious blend of herby, savory flavors with a balanced nutrient profile.

Herb-Roasted Tempeh with Lentil Vegetable Medley

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

Herb-Roasted Tempeh with Lentil Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Lentil Vegetable Medley

Savor a hearty and vibrant plate of herb-roasted tempeh served over a medley of tender lentils and crisp vegetables. This dish is elevated with a fragrant blend of rosemary, thyme, and garlic, offering a satisfying balance of savory depth and fresh, garden-picked flavors—perfect for a nourishing vegetarian dinner.

NUTRITION

517kcal
Protein
40.4g
Fat
21.5g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1/2 cup cooked Lentils

1 small Red Bell Pepper

1/2 cup chopped Zucchini

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into cubes or thin strips. In a bowl, toss the tempeh with olive oil, garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Spread the seasoned tempeh on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, flipping halfway, until edges are golden and crispy.

  • 4

    While the tempeh roasts, prepare the vegetable medley. Dice the red bell pepper and chop the zucchini. In a non-stick skillet over medium heat, lightly sauté the vegetables for 3-4 minutes until they just begin to soften. Avoid overcooking to maintain a bit of crunch.

  • 5

    Gently fold in the pre-cooked lentils with the sautéed vegetables, warming them together for 2-3 minutes. Season with a pinch more salt and pepper as needed.

  • 6

    Plate the roasted tempeh over a base of the lentil vegetable medley. Serve warm and enjoy the harmonious blend of herby, savory flavors with a balanced nutrient profile.