Lentil and Tempeh Stew with Sautéed Kale

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

Lentil and Tempeh Stew with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Stew with Sautéed Kale

Enjoy a hearty, plant-powered stew featuring nutty tempeh and tender lentils simmered with diced tomatoes, aromatic onions, carrots, and garlic, all served alongside vibrant sautéed kale. This flavorful infusion delivers a balanced and warming meal that hits your protein target and satisfies your vegan palate.

Try 7 days free, then $12.99 / mo.

NUTRITION

568kcal
Protein
35.1g
Fat
26.7g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Cooked Lentils

1 cup Kale (67g)

1/2 cup Diced Tomatoes

1/4 medium Onion

1/2 medium Carrot

1 Garlic Clove

1 tbsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture, then cut it into small cubes.

  • 2

    Dice the onion, carrot, and garlic finely.

  • 3

    Heat half of the olive oil in a medium pot over medium heat. Add the onion, carrot, and garlic. Sauté until they begin to soften and become fragrant, about 3-4 minutes.

  • 4

    Add the tempeh cubes to the pot and continue to sauté for another 4-5 minutes until they start to brown lightly.

  • 5

    Pour in the diced tomatoes and the cooked lentils. Stir to combine all the ingredients. If needed, splash in a little water to achieve your desired stew consistency.

  • 6

    Season with salt, pepper, and any preferred herbs (such as thyme or bay leaf) and let the stew simmer on low heat for 10-12 minutes.

  • 7

    In a separate pan, heat the remaining olive oil over medium heat. Add the kale and sauté for 2-3 minutes until the leaves are wilted but still bright green.

  • 8

    Plate your lentil and tempeh stew and top with the sautéed kale. Serve warm and enjoy your comforting, protein-packed vegan dinner.

Lentil and Tempeh Stew with Sautéed Kale

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

Lentil and Tempeh Stew with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Stew with Sautéed Kale

Enjoy a hearty, plant-powered stew featuring nutty tempeh and tender lentils simmered with diced tomatoes, aromatic onions, carrots, and garlic, all served alongside vibrant sautéed kale. This flavorful infusion delivers a balanced and warming meal that hits your protein target and satisfies your vegan palate.

NUTRITION

568kcal
Protein
35.1g
Fat
26.7g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Cooked Lentils

1 cup Kale (67g)

1/2 cup Diced Tomatoes

1/4 medium Onion

1/2 medium Carrot

1 Garlic Clove

1 tbsp Olive Oil

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture, then cut it into small cubes.

  • 2

    Dice the onion, carrot, and garlic finely.

  • 3

    Heat half of the olive oil in a medium pot over medium heat. Add the onion, carrot, and garlic. Sauté until they begin to soften and become fragrant, about 3-4 minutes.

  • 4

    Add the tempeh cubes to the pot and continue to sauté for another 4-5 minutes until they start to brown lightly.

  • 5

    Pour in the diced tomatoes and the cooked lentils. Stir to combine all the ingredients. If needed, splash in a little water to achieve your desired stew consistency.

  • 6

    Season with salt, pepper, and any preferred herbs (such as thyme or bay leaf) and let the stew simmer on low heat for 10-12 minutes.

  • 7

    In a separate pan, heat the remaining olive oil over medium heat. Add the kale and sauté for 2-3 minutes until the leaves are wilted but still bright green.

  • 8

    Plate your lentil and tempeh stew and top with the sautéed kale. Serve warm and enjoy your comforting, protein-packed vegan dinner.