Lentil and Vegetable Stir-Fry with Brown Rice

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

Lentil and Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Brown Rice

Savor a hearty vegan stir-fry featuring tender lentils and lightly sautéed vegetables tossed with a hint of garlic and soy sauce over a bed of fluffy brown rice. This balanced dish delivers a satisfying blend of textures and flavors without compromising on nutrition.

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NUTRITION

423kcal
Protein
22g
Fat
9g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (~100g)

3/4 cup cooked Lentils (~150g)

2 ounces Firm Tofu (~56g)

1/2 medium Red Bell Pepper (~60g)

1 small Carrot (~50g)

1/4 medium Onion (~25g)

1 clove Garlic (~3g)

1 tsp Peanut Oil

1 tsp Low Sodium Soy Sauce

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until fluffy.

  • 2

    While the rice is cooking, rinse the lentils thoroughly and simmer them in water until tender, then drain.

  • 3

    Dice the firm tofu into small cubes. Pat dry to remove excess moisture.

  • 4

    Chop the red bell pepper, carrot, and onion into bite-sized pieces. Mince the garlic.

  • 5

    Heat peanut oil in a large non-stick skillet or wok over medium heat. Sauté the onions and garlic for about 1 minute until fragrant.

  • 6

    Add the diced tofu and stir-fry for 3-4 minutes until lightly golden.

  • 7

    Mix in the chopped red bell pepper and carrot, and stir-fry for another 2-3 minutes until just tender.

  • 8

    Stir in the cooked lentils and drizzle with low sodium soy sauce. Toss everything together and heat through for an additional minute.

  • 9

    Serve the vegetable and lentil stir-fry over a bed of warm brown rice.

Lentil and Vegetable Stir-Fry with Brown Rice

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

Lentil and Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Brown Rice

Savor a hearty vegan stir-fry featuring tender lentils and lightly sautéed vegetables tossed with a hint of garlic and soy sauce over a bed of fluffy brown rice. This balanced dish delivers a satisfying blend of textures and flavors without compromising on nutrition.

NUTRITION

423kcal
Protein
22g
Fat
9g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (~100g)

3/4 cup cooked Lentils (~150g)

2 ounces Firm Tofu (~56g)

1/2 medium Red Bell Pepper (~60g)

1 small Carrot (~50g)

1/4 medium Onion (~25g)

1 clove Garlic (~3g)

1 tsp Peanut Oil

1 tsp Low Sodium Soy Sauce

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until fluffy.

  • 2

    While the rice is cooking, rinse the lentils thoroughly and simmer them in water until tender, then drain.

  • 3

    Dice the firm tofu into small cubes. Pat dry to remove excess moisture.

  • 4

    Chop the red bell pepper, carrot, and onion into bite-sized pieces. Mince the garlic.

  • 5

    Heat peanut oil in a large non-stick skillet or wok over medium heat. Sauté the onions and garlic for about 1 minute until fragrant.

  • 6

    Add the diced tofu and stir-fry for 3-4 minutes until lightly golden.

  • 7

    Mix in the chopped red bell pepper and carrot, and stir-fry for another 2-3 minutes until just tender.

  • 8

    Stir in the cooked lentils and drizzle with low sodium soy sauce. Toss everything together and heat through for an additional minute.

  • 9

    Serve the vegetable and lentil stir-fry over a bed of warm brown rice.