Hearty Lentil Salad with Fresh Herbs and Crisp Vegetables

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

Hearty Lentil Salad with Fresh Herbs and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Salad with Fresh Herbs and Crisp Vegetables

Enjoy a vibrant, nutrient-packed salad loaded with tender, cooked lentils and protein-rich tempeh paired with a medley of crisp red bell pepper, juicy cherry tomatoes, and refreshing cucumber. Finished with fresh parsley and mint and a zesty lemon-olive oil dressing, this dish is both hearty and refreshing.

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NUTRITION

546kcal
Protein
41.2g
Fat
17.4g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

100g Tempeh, firm

1 medium Red Bell Pepper (120g)

1 cup Cherry Tomatoes (150g)

1/2 cup Cucumber, sliced (52g)

1/4 cup Fresh Parsley, chopped (15g)

1/4 cup Fresh Mint, chopped (15g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Fresh Lemon Juice (15g)

Salt and Pepper, to taste

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PREPARATION

  • 1

    If not already cooked, prepare the lentils according to package instructions until tender. Allow them to cool.

  • 2

    Press the tempeh gently between paper towels to remove excess moisture, then cut into small cubes. Lightly sauté the tempeh in a nonstick pan over medium heat until golden on all sides. Let cool.

  • 3

    Dice the red bell pepper, halve the cherry tomatoes, and slice the cucumber.

  • 4

    In a large bowl, combine the cooked lentils, sautéed tempeh, bell pepper, tomatoes, and cucumber.

  • 5

    Add chopped fresh parsley and mint for a burst of herbal freshness.

  • 6

    Drizzle with extra virgin olive oil and fresh lemon juice, then season with salt and pepper to taste.

  • 7

    Toss gently until all ingredients are well mixed. Serve immediately or chill for a refreshing twist.

Hearty Lentil Salad with Fresh Herbs and Crisp Vegetables

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

Hearty Lentil Salad with Fresh Herbs and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Salad with Fresh Herbs and Crisp Vegetables

Enjoy a vibrant, nutrient-packed salad loaded with tender, cooked lentils and protein-rich tempeh paired with a medley of crisp red bell pepper, juicy cherry tomatoes, and refreshing cucumber. Finished with fresh parsley and mint and a zesty lemon-olive oil dressing, this dish is both hearty and refreshing.

NUTRITION

546kcal
Protein
41.2g
Fat
17.4g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

100g Tempeh, firm

1 medium Red Bell Pepper (120g)

1 cup Cherry Tomatoes (150g)

1/2 cup Cucumber, sliced (52g)

1/4 cup Fresh Parsley, chopped (15g)

1/4 cup Fresh Mint, chopped (15g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Fresh Lemon Juice (15g)

Salt and Pepper, to taste

PREPARATION

  • 1

    If not already cooked, prepare the lentils according to package instructions until tender. Allow them to cool.

  • 2

    Press the tempeh gently between paper towels to remove excess moisture, then cut into small cubes. Lightly sauté the tempeh in a nonstick pan over medium heat until golden on all sides. Let cool.

  • 3

    Dice the red bell pepper, halve the cherry tomatoes, and slice the cucumber.

  • 4

    In a large bowl, combine the cooked lentils, sautéed tempeh, bell pepper, tomatoes, and cucumber.

  • 5

    Add chopped fresh parsley and mint for a burst of herbal freshness.

  • 6

    Drizzle with extra virgin olive oil and fresh lemon juice, then season with salt and pepper to taste.

  • 7

    Toss gently until all ingredients are well mixed. Serve immediately or chill for a refreshing twist.