Grilled Tempeh and Lentil Salad with Crunchy Vegetables

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

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

Savor a vibrant, protein-packed vegan salad featuring marinated and grilled tempeh paired with tender cooked lentils and an assortment of crunchy fresh vegetables. Finished with a sprinkle of nutritional yeast for an extra umami boost, this salad is a perfect balance of texture and flavor that satisfies and energizes your midday meal.

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NUTRITION

432kcal
Protein
37.4g
Fat
17.9g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

115 g Tempeh

1/3 cup Cooked Lentils

1 cup Mixed Crunchy Vegetables

1.5 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Smoked Paprika

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and pat dry. In a small bowl, mix olive oil, lemon juice, smoked paprika, salt, and pepper. Brush the tempeh slices with the marinade and let sit for 10 minutes.

  • 2

    Preheat a grill pan over medium-high heat. Grill the tempeh slices for about 3-4 minutes per side until nicely charred and heated through.

  • 3

    While the tempeh is grilling, prepare the salad base by combining the cooked lentils and mixed crunchy vegetables in a bowl. Season lightly with salt and pepper.

  • 4

    Once grilled, slice the tempeh into strips and add to the lentil and vegetable mixture.

  • 5

    Sprinkle nutritional yeast over the salad, toss gently to combine all flavors, and adjust seasoning as needed.

  • 6

    Serve immediately and enjoy your protein-rich, vibrant vegan salad.

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

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

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

Savor a vibrant, protein-packed vegan salad featuring marinated and grilled tempeh paired with tender cooked lentils and an assortment of crunchy fresh vegetables. Finished with a sprinkle of nutritional yeast for an extra umami boost, this salad is a perfect balance of texture and flavor that satisfies and energizes your midday meal.

NUTRITION

432kcal
Protein
37.4g
Fat
17.9g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

115 g Tempeh

1/3 cup Cooked Lentils

1 cup Mixed Crunchy Vegetables

1.5 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Smoked Paprika

Salt & Black Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and pat dry. In a small bowl, mix olive oil, lemon juice, smoked paprika, salt, and pepper. Brush the tempeh slices with the marinade and let sit for 10 minutes.

  • 2

    Preheat a grill pan over medium-high heat. Grill the tempeh slices for about 3-4 minutes per side until nicely charred and heated through.

  • 3

    While the tempeh is grilling, prepare the salad base by combining the cooked lentils and mixed crunchy vegetables in a bowl. Season lightly with salt and pepper.

  • 4

    Once grilled, slice the tempeh into strips and add to the lentil and vegetable mixture.

  • 5

    Sprinkle nutritional yeast over the salad, toss gently to combine all flavors, and adjust seasoning as needed.

  • 6

    Serve immediately and enjoy your protein-rich, vibrant vegan salad.