Lentil and Chickpea Protein Stir-Fry with Quinoa and Leafy Greens

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

Lentil and Chickpea Protein Stir-Fry with Quinoa and Leafy Greens

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Stir-Fry with Quinoa and Leafy Greens

Savor a vibrant, nutrient-dense vegan stir-fry that beautifully combines hearty lentils, chickpeas, and edamame with savory tempeh and a burst of fresh spinach. This dish is lightly enhanced with garlic for an aromatic kick, creating a satisfying meal that is both protein-packed and balanced in flavor.

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NUTRITION

535kcal
Protein
45.7g
Fat
16.9g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup cooked Lentils (approx. 100g)

1/2 cup cooked Chickpeas (approx. 82g)

1/2 cup shelled Edamame (approx. 78g)

2 cups Fresh Spinach (approx. 60g)

1 Garlic Clove

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PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and cut into bite-sized cubes.

  • 2

    Heat a non-stick pan over medium heat. Optionally, use a light cooking spray.

  • 3

    Add the tempeh cubes to the pan and sauté until lightly browned on all sides, about 5 minutes.

  • 4

    Stir in the minced garlic and continue cooking for 1 minute until fragrant.

  • 5

    Add the cooked lentils, chickpeas, and edamame to the pan, stirring gently to combine and warm through.

  • 6

    Toss in the fresh spinach and stir-fry until just wilted, about 2 minutes.

  • 7

    Season with salt, pepper, and any other preferred spices to taste.

  • 8

    Serve warm and enjoy a hearty bowl of protein-rich vegan goodness.

Lentil and Chickpea Protein Stir-Fry with Quinoa and Leafy Greens

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

Lentil and Chickpea Protein Stir-Fry with Quinoa and Leafy Greens

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Stir-Fry with Quinoa and Leafy Greens

Savor a vibrant, nutrient-dense vegan stir-fry that beautifully combines hearty lentils, chickpeas, and edamame with savory tempeh and a burst of fresh spinach. This dish is lightly enhanced with garlic for an aromatic kick, creating a satisfying meal that is both protein-packed and balanced in flavor.

NUTRITION

535kcal
Protein
45.7g
Fat
16.9g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup cooked Lentils (approx. 100g)

1/2 cup cooked Chickpeas (approx. 82g)

1/2 cup shelled Edamame (approx. 78g)

2 cups Fresh Spinach (approx. 60g)

1 Garlic Clove

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and cut into bite-sized cubes.

  • 2

    Heat a non-stick pan over medium heat. Optionally, use a light cooking spray.

  • 3

    Add the tempeh cubes to the pan and sauté until lightly browned on all sides, about 5 minutes.

  • 4

    Stir in the minced garlic and continue cooking for 1 minute until fragrant.

  • 5

    Add the cooked lentils, chickpeas, and edamame to the pan, stirring gently to combine and warm through.

  • 6

    Toss in the fresh spinach and stir-fry until just wilted, about 2 minutes.

  • 7

    Season with salt, pepper, and any other preferred spices to taste.

  • 8

    Serve warm and enjoy a hearty bowl of protein-rich vegan goodness.