Creamy Lentil and Edamame Stir-Fry with Roasted Broccoli

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

Creamy Lentil and Edamame Stir-Fry with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Edamame Stir-Fry with Roasted Broccoli

A vibrant vegetarian stir-fry featuring hearty green lentils, tender edamame, and roasted broccoli tossed in an aromatic ginger-garlic sauce. Silky firm tofu adds a creamy texture, creating a satisfying blend of flavors and textures that is both nutritious and comforting.

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NUTRITION

407kcal
Protein
34.2g
Fat
13.4g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked green lentils (~100g)

2/3 cup shelled edamame (~100g)

3 ounces firm tofu (~85g)

1 cup broccoli

1 tbsp low sodium soy sauce

1/2 tsp sesame oil

1 clove garlic, minced

1 tsp fresh ginger, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets lightly with a pinch of salt and a few drops of water. Roast in the oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 2

    In a small bowl, combine the minced garlic, minced ginger, low sodium soy sauce, and sesame oil. Set aside the stir-fry sauce.

  • 3

    Heat a non-stick skillet over medium heat. Add the tofu, cut into small cubes, and lightly sauté until all sides are golden. Remove tofu from the skillet and set aside.

  • 4

    In the same skillet, add the cooked green lentils and shelled edamame. Pour over the prepared stir-fry sauce and stir to combine, warming the mixture through.

  • 5

    Gently fold in the sautéed tofu, allowing the flavors to meld for 2-3 minutes.

  • 6

    Plate the lentil-edamame-tofu mixture and top with the roasted broccoli. Serve immediately and enjoy the creamy, savory blend.

Creamy Lentil and Edamame Stir-Fry with Roasted Broccoli

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

Creamy Lentil and Edamame Stir-Fry with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Edamame Stir-Fry with Roasted Broccoli

A vibrant vegetarian stir-fry featuring hearty green lentils, tender edamame, and roasted broccoli tossed in an aromatic ginger-garlic sauce. Silky firm tofu adds a creamy texture, creating a satisfying blend of flavors and textures that is both nutritious and comforting.

NUTRITION

407kcal
Protein
34.2g
Fat
13.4g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked green lentils (~100g)

2/3 cup shelled edamame (~100g)

3 ounces firm tofu (~85g)

1 cup broccoli

1 tbsp low sodium soy sauce

1/2 tsp sesame oil

1 clove garlic, minced

1 tsp fresh ginger, minced

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets lightly with a pinch of salt and a few drops of water. Roast in the oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 2

    In a small bowl, combine the minced garlic, minced ginger, low sodium soy sauce, and sesame oil. Set aside the stir-fry sauce.

  • 3

    Heat a non-stick skillet over medium heat. Add the tofu, cut into small cubes, and lightly sauté until all sides are golden. Remove tofu from the skillet and set aside.

  • 4

    In the same skillet, add the cooked green lentils and shelled edamame. Pour over the prepared stir-fry sauce and stir to combine, warming the mixture through.

  • 5

    Gently fold in the sautéed tofu, allowing the flavors to meld for 2-3 minutes.

  • 6

    Plate the lentil-edamame-tofu mixture and top with the roasted broccoli. Serve immediately and enjoy the creamy, savory blend.