Lentil and Vegetable Stir Fry with Tempeh

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

Lentil and Vegetable Stir Fry with Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir Fry with Tempeh

A vibrant, protein-packed stir fry featuring chewy cubes of tempeh and hearty lentils tossed with a colorful medley of red bell pepper, carrot, and onion. Finished with a sprinkle of nutritional yeast for a savory umami boost, this dish delivers a satisfying blend of textures and flavors, perfect for a light yet filling vegetarian dinner.

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NUTRITION

505kcal
Protein
42.1g
Fat
19.6g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Cooked Lentils

70g Red Bell Pepper

40g Carrot

40g Onion

1 tsp Olive Oil

1 tbsp Nutritional Yeast

2 cloves Minced Garlic

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Heat the olive oil in a large non-stick skillet over medium heat.

  • 3

    Add the minced garlic and sauté briefly until fragrant.

  • 4

    Add the tempeh cubes and stir-fry for about 5-6 minutes until they begin to turn golden.

  • 5

    Incorporate the red bell pepper, carrot, and onion. Stir-fry together for another 4-5 minutes until the vegetables start to soften but still retain some crunch.

  • 6

    Mix in the cooked lentils and continue to toss everything until well combined and heated through, about 2-3 minutes.

  • 7

    Sprinkle the nutritional yeast over the stir fry, tossing gently to distribute its savory flavor evenly.

  • 8

    Remove from heat and serve warm, enjoying a balanced meal that’s both hearty and nutritious.

Lentil and Vegetable Stir Fry with Tempeh

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

Lentil and Vegetable Stir Fry with Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir Fry with Tempeh

A vibrant, protein-packed stir fry featuring chewy cubes of tempeh and hearty lentils tossed with a colorful medley of red bell pepper, carrot, and onion. Finished with a sprinkle of nutritional yeast for a savory umami boost, this dish delivers a satisfying blend of textures and flavors, perfect for a light yet filling vegetarian dinner.

NUTRITION

505kcal
Protein
42.1g
Fat
19.6g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Cooked Lentils

70g Red Bell Pepper

40g Carrot

40g Onion

1 tsp Olive Oil

1 tbsp Nutritional Yeast

2 cloves Minced Garlic

PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Heat the olive oil in a large non-stick skillet over medium heat.

  • 3

    Add the minced garlic and sauté briefly until fragrant.

  • 4

    Add the tempeh cubes and stir-fry for about 5-6 minutes until they begin to turn golden.

  • 5

    Incorporate the red bell pepper, carrot, and onion. Stir-fry together for another 4-5 minutes until the vegetables start to soften but still retain some crunch.

  • 6

    Mix in the cooked lentils and continue to toss everything until well combined and heated through, about 2-3 minutes.

  • 7

    Sprinkle the nutritional yeast over the stir fry, tossing gently to distribute its savory flavor evenly.

  • 8

    Remove from heat and serve warm, enjoying a balanced meal that’s both hearty and nutritious.