Lentil and Tempeh Vegetable Stir-Fry

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

Lentil and Tempeh Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir-Fry

Savor a vibrant vegetarian stir-fry featuring firm, marinated tempeh, hearty lentils, and crisp edamame combined with colorful bell pepper, onion, and snap peas. Lightly infused with garlic, ginger, and a touch of sesame oil and soy sauce, every bite delivers a delightful combination of textures and umami flavors while keeping the meal balanced in protein and calories.

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NUTRITION

510kcal
Protein
41.5g
Fat
18.2g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Cooked Lentils

90g Shelled Edamame

50g Red Bell Pepper

50g Yellow Onion

50g Snap Peas

2 cloves Garlic

1 tsp Fresh Ginger

0.5 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet or wok over medium heat. Add the sesame oil and lightly sauté the minced garlic and ginger until fragrant.

  • 3

    Add the tempeh cubes to the pan and stir-fry for about 3-4 minutes until they begin to brown.

  • 4

    Mix in the red bell pepper, yellow onion, and snap peas, and continue stir-frying for another 3 minutes until the vegetables start to soften but remain crisp.

  • 5

    Stir in the cooked lentils and shelled edamame, and drizzle the low-sodium soy sauce over the mix. Toss well to combine all ingredients.

  • 6

    Cook for an additional 2 minutes to heat the lentils and edamame through, ensuring flavors meld. Adjust seasoning as needed.

  • 7

    Serve immediately and enjoy your balanced, protein-packed vegetarian stir-fry.

Lentil and Tempeh Vegetable Stir-Fry

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

Lentil and Tempeh Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir-Fry

Savor a vibrant vegetarian stir-fry featuring firm, marinated tempeh, hearty lentils, and crisp edamame combined with colorful bell pepper, onion, and snap peas. Lightly infused with garlic, ginger, and a touch of sesame oil and soy sauce, every bite delivers a delightful combination of textures and umami flavors while keeping the meal balanced in protein and calories.

NUTRITION

510kcal
Protein
41.5g
Fat
18.2g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Cooked Lentils

90g Shelled Edamame

50g Red Bell Pepper

50g Yellow Onion

50g Snap Peas

2 cloves Garlic

1 tsp Fresh Ginger

0.5 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet or wok over medium heat. Add the sesame oil and lightly sauté the minced garlic and ginger until fragrant.

  • 3

    Add the tempeh cubes to the pan and stir-fry for about 3-4 minutes until they begin to brown.

  • 4

    Mix in the red bell pepper, yellow onion, and snap peas, and continue stir-frying for another 3 minutes until the vegetables start to soften but remain crisp.

  • 5

    Stir in the cooked lentils and shelled edamame, and drizzle the low-sodium soy sauce over the mix. Toss well to combine all ingredients.

  • 6

    Cook for an additional 2 minutes to heat the lentils and edamame through, ensuring flavors meld. Adjust seasoning as needed.

  • 7

    Serve immediately and enjoy your balanced, protein-packed vegetarian stir-fry.