Lentil and Roasted Vegetable Stir Fry

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

Lentil and Roasted Vegetable Stir Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Stir Fry

Savor a nutritious vegetarian stir fry featuring hearty lentils, perfectly roasted mixed vegetables, and tofu cubes lightly sautéed in olive oil. This dish offers a satisfying blend of textures and flavors while keeping it light and balanced.

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NUTRITION

236kcal
Protein
14.5g
Fat
7.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

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

1/2 cup Assorted Roasted Vegetables (approx. 75g)

50 grams Extra Firm Tofu

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your chosen vegetables (such as red bell pepper, zucchini, and eggplant) lightly with a small drizzle of olive oil, salt, and pepper, and roast them on a baking sheet for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the extra firm tofu cubes and sauté until they are lightly golden on all sides.

  • 3

    Add the cooked lentils to the skillet with the tofu and stir gently to warm through.

  • 4

    Once the roasted vegetables are ready, fold them into the skillet with tofu and lentils, stirring to combine all the flavors.

  • 5

    Taste and adjust seasoning as desired, then serve warm.

Lentil and Roasted Vegetable Stir Fry

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

Lentil and Roasted Vegetable Stir Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Stir Fry

Savor a nutritious vegetarian stir fry featuring hearty lentils, perfectly roasted mixed vegetables, and tofu cubes lightly sautéed in olive oil. This dish offers a satisfying blend of textures and flavors while keeping it light and balanced.

NUTRITION

236kcal
Protein
14.5g
Fat
7.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

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

1/2 cup Assorted Roasted Vegetables (approx. 75g)

50 grams Extra Firm Tofu

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your chosen vegetables (such as red bell pepper, zucchini, and eggplant) lightly with a small drizzle of olive oil, salt, and pepper, and roast them on a baking sheet for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the extra firm tofu cubes and sauté until they are lightly golden on all sides.

  • 3

    Add the cooked lentils to the skillet with the tofu and stir gently to warm through.

  • 4

    Once the roasted vegetables are ready, fold them into the skillet with tofu and lentils, stirring to combine all the flavors.

  • 5

    Taste and adjust seasoning as desired, then serve warm.