Lentil and Vegetable Stir-Fry with Edamame

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

Lentil and Vegetable Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Edamame

Savor a vibrant, hearty vegan stir-fry that brings together tender lentils, crisp bell peppers, and protein-packed edamame in a light, flavorful sauce. This nutrient-dense dish is the perfect fusion of taste and health in a satisfying dinner plate.

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NUTRITION

267kcal
Protein
15.7g
Fat
7.9g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (approx 100g)

1/3 cup Shelled Edamame (approx 50g)

1/2 cup diced Red Bell Pepper (approx 75g)

1 clove Garlic

1 teaspoon Ginger

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

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PREPARATION

  • 1

    Heat sesame oil in a non-stick skillet or wok over medium heat.

  • 2

    Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.

  • 3

    Add diced red bell pepper and stir-fry for 2 minutes until slightly softened.

  • 4

    Stir in the cooked lentils and edamame, mixing well to combine.

  • 5

    Pour in the low-sodium soy sauce and continue stir-frying for an additional 2-3 minutes, ensuring all ingredients are evenly coated with the sauce.

  • 6

    Taste and adjust seasonings as needed before serving.

Lentil and Vegetable Stir-Fry with Edamame

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

Lentil and Vegetable Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Edamame

Savor a vibrant, hearty vegan stir-fry that brings together tender lentils, crisp bell peppers, and protein-packed edamame in a light, flavorful sauce. This nutrient-dense dish is the perfect fusion of taste and health in a satisfying dinner plate.

NUTRITION

267kcal
Protein
15.7g
Fat
7.9g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (approx 100g)

1/3 cup Shelled Edamame (approx 50g)

1/2 cup diced Red Bell Pepper (approx 75g)

1 clove Garlic

1 teaspoon Ginger

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

PREPARATION

  • 1

    Heat sesame oil in a non-stick skillet or wok over medium heat.

  • 2

    Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.

  • 3

    Add diced red bell pepper and stir-fry for 2 minutes until slightly softened.

  • 4

    Stir in the cooked lentils and edamame, mixing well to combine.

  • 5

    Pour in the low-sodium soy sauce and continue stir-frying for an additional 2-3 minutes, ensuring all ingredients are evenly coated with the sauce.

  • 6

    Taste and adjust seasonings as needed before serving.