Lentil and Tempeh Stir Fry with Broccoli and Snap Peas

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

Lentil and Tempeh Stir Fry with Broccoli and Snap Peas

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Stir Fry with Broccoli and Snap Peas

Enjoy a vibrant vegetarian stir fry featuring marinated tempeh and hearty lentils, tossed with crisp broccoli and tender snap peas. A savory medley enhanced with garlic, ginger, and a splash of soy sauce makes for a satisfying dinner bursting with flavor and nourishing protein.

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NUTRITION

503kcal
Protein
45.4g
Fat
15g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

125 grams Cooked Lentils

75 grams Broccoli

75 grams Snap Peas

1 clove Garlic

1 teaspoon Fresh Ginger

1 tablespoon Soy Sauce

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut it into bite-sized cubes.

  • 2

    In a bowl, marinate the tempeh cubes with soy sauce, a minced garlic clove, and grated ginger for at least 10 minutes.

  • 3

    Heat a non-stick skillet or wok over medium-high heat. Add the marinated tempeh and stir fry until lightly browned, about 4-5 minutes.

  • 4

    Add the cooked lentils to the pan and stir well to combine with the tempeh.

  • 5

    Toss in the broccoli and snap peas. Stir fry for another 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Taste and adjust seasonings if necessary. Serve immediately and enjoy a warm, flavorful, nutrient-rich dinner.

Lentil and Tempeh Stir Fry with Broccoli and Snap Peas

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

Lentil and Tempeh Stir Fry with Broccoli and Snap Peas

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Stir Fry with Broccoli and Snap Peas

Enjoy a vibrant vegetarian stir fry featuring marinated tempeh and hearty lentils, tossed with crisp broccoli and tender snap peas. A savory medley enhanced with garlic, ginger, and a splash of soy sauce makes for a satisfying dinner bursting with flavor and nourishing protein.

NUTRITION

503kcal
Protein
45.4g
Fat
15g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

125 grams Cooked Lentils

75 grams Broccoli

75 grams Snap Peas

1 clove Garlic

1 teaspoon Fresh Ginger

1 tablespoon Soy Sauce

PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut it into bite-sized cubes.

  • 2

    In a bowl, marinate the tempeh cubes with soy sauce, a minced garlic clove, and grated ginger for at least 10 minutes.

  • 3

    Heat a non-stick skillet or wok over medium-high heat. Add the marinated tempeh and stir fry until lightly browned, about 4-5 minutes.

  • 4

    Add the cooked lentils to the pan and stir well to combine with the tempeh.

  • 5

    Toss in the broccoli and snap peas. Stir fry for another 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Taste and adjust seasonings if necessary. Serve immediately and enjoy a warm, flavorful, nutrient-rich dinner.