Lentil and Tempeh Bolognese over Zucchini Noodles

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

Lentil and Tempeh Bolognese over Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Bolognese over Zucchini Noodles

A hearty and satisfying vegetarian bowl featuring savory, crumbled tempeh and tender lentils simmered in a flavorful tomato sauce, served over fresh spiralized zucchini noodles and finished with a sprinkle of nutritional yeast for an extra boost of umami.

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NUTRITION

451kcal
Protein
37.7g
Fat
9.3g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

75 grams Tempeh

1 cup Cooked Lentils

1 medium Zucchini (spiralized)

1/3 cup Tomato Sauce

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

    Press and crumble the tempeh into small pieces.

  • 2

    In a skillet over medium heat, lightly sauté the tempeh with a splash of water or a minimal amount of olive oil substitute. (Optional: add minced garlic for extra flavor without significantly impacting macros.)

  • 3

    Add the cooked lentils to the skillet along with the tomato sauce. Stir and let the mixture simmer for about 8-10 minutes, allowing the flavors to meld. Season with salt, pepper, and dried herbs like basil and oregano.

  • 4

    While the sauce simmers, spiralize a medium zucchini to create zucchini noodles. You can either use a spiralizer or a vegetable peeler to create thin ribbons.

  • 5

    Plate the zucchini noodles and spoon the warm lentil-tempeh Bolognese sauce over them.

  • 6

    Finish by sprinkling the nutritional yeast on top for an added savory, cheesy note. Serve immediately and savor the balance of hearty protein and fresh, vibrant flavors.

Lentil and Tempeh Bolognese over Zucchini Noodles

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

Lentil and Tempeh Bolognese over Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Bolognese over Zucchini Noodles

A hearty and satisfying vegetarian bowl featuring savory, crumbled tempeh and tender lentils simmered in a flavorful tomato sauce, served over fresh spiralized zucchini noodles and finished with a sprinkle of nutritional yeast for an extra boost of umami.

NUTRITION

451kcal
Protein
37.7g
Fat
9.3g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

75 grams Tempeh

1 cup Cooked Lentils

1 medium Zucchini (spiralized)

1/3 cup Tomato Sauce

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

    Press and crumble the tempeh into small pieces.

  • 2

    In a skillet over medium heat, lightly sauté the tempeh with a splash of water or a minimal amount of olive oil substitute. (Optional: add minced garlic for extra flavor without significantly impacting macros.)

  • 3

    Add the cooked lentils to the skillet along with the tomato sauce. Stir and let the mixture simmer for about 8-10 minutes, allowing the flavors to meld. Season with salt, pepper, and dried herbs like basil and oregano.

  • 4

    While the sauce simmers, spiralize a medium zucchini to create zucchini noodles. You can either use a spiralizer or a vegetable peeler to create thin ribbons.

  • 5

    Plate the zucchini noodles and spoon the warm lentil-tempeh Bolognese sauce over them.

  • 6

    Finish by sprinkling the nutritional yeast on top for an added savory, cheesy note. Serve immediately and savor the balance of hearty protein and fresh, vibrant flavors.