Crispy Tempeh and Lentil Salad with Lemon-Tahini Dressing

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

Crispy Tempeh and Lentil Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Salad with Lemon-Tahini Dressing

Enjoy a vibrant, protein-packed salad featuring crispy pan-seared tempeh paired with tender cooked lentils and fresh mixed greens, all tossed in a zesty lemon-tahini dressing. This dish is vegan, gluten-free and perfectly balanced for a light yet satisfying lunch.

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NUTRITION

355kcal
Protein
29g
Fat
15.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Cooked Lentils

50g Mixed Salad Greens

1 tsp Tahini

1 tsp Lemon Juice

Olive Oil Cooking Spray

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then cut it into bite-sized strips.

  • 2

    Spray a non-stick pan lightly with olive oil cooking spray and add the tempeh strips. Season with salt and pepper, and pan-sear them over medium heat until they become golden and crispy on all sides, about 5-7 minutes.

  • 3

    While the tempeh cooks, prepare the salad base by placing the mixed salad greens and cooked lentils in a bowl.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, a pinch of salt and pepper, and a splash of water until the dressing is smooth and slightly thinned.

  • 5

    Once the tempeh is crispy, allow it to cool slightly before adding it to the lentil and greens mixture.

  • 6

    Drizzle the lemon-tahini dressing over the salad, gently toss to combine, and serve immediately.

Crispy Tempeh and Lentil Salad with Lemon-Tahini Dressing

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

Crispy Tempeh and Lentil Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Salad with Lemon-Tahini Dressing

Enjoy a vibrant, protein-packed salad featuring crispy pan-seared tempeh paired with tender cooked lentils and fresh mixed greens, all tossed in a zesty lemon-tahini dressing. This dish is vegan, gluten-free and perfectly balanced for a light yet satisfying lunch.

NUTRITION

355kcal
Protein
29g
Fat
15.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Cooked Lentils

50g Mixed Salad Greens

1 tsp Tahini

1 tsp Lemon Juice

Olive Oil Cooking Spray

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then cut it into bite-sized strips.

  • 2

    Spray a non-stick pan lightly with olive oil cooking spray and add the tempeh strips. Season with salt and pepper, and pan-sear them over medium heat until they become golden and crispy on all sides, about 5-7 minutes.

  • 3

    While the tempeh cooks, prepare the salad base by placing the mixed salad greens and cooked lentils in a bowl.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, a pinch of salt and pepper, and a splash of water until the dressing is smooth and slightly thinned.

  • 5

    Once the tempeh is crispy, allow it to cool slightly before adding it to the lentil and greens mixture.

  • 6

    Drizzle the lemon-tahini dressing over the salad, gently toss to combine, and serve immediately.