Creamy Lentil and Spinach Stew with Grilled Tempeh

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

Creamy Lentil and Spinach Stew with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Tempeh

Red lentils and spinach simmered in a fragrant coconut broth, topped with savory grilled tempeh for a satisfying, protein-packed finish.

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NUTRITION

507kcal
Protein
42.1g
Fat
18.4g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

40g Dry Red Lentils

60g Fresh Spinach

20ml Light Coconut Milk

240ml Vegetable Broth

30g Diced Yellow Onion

2g Olive Oil

3g Minced Garlic

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PREPARATION

  • 1

    Heat half of the olive oil in a small pot over medium heat and sauté the diced onion and minced garlic until they become soft and translucent.

  • 2

    Rinse the red lentils and add them to the pot along with the vegetable broth.

  • 3

    Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes until the lentils are tender and have absorbed most of the liquid.

  • 4

    While the lentils simmer, brush the remaining olive oil onto the sliced tempeh and grill in a non-stick pan over medium-high heat until golden brown on both sides.

  • 5

    Once the lentils are cooked, stir in the light coconut milk and fresh spinach, allowing the spinach to wilt for about 1-2 minutes.

  • 6

    Transfer the creamy lentil stew to a serving bowl and arrange the grilled tempeh slices on top.

Creamy Lentil and Spinach Stew with Grilled Tempeh

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

Creamy Lentil and Spinach Stew with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Tempeh

Red lentils and spinach simmered in a fragrant coconut broth, topped with savory grilled tempeh for a satisfying, protein-packed finish.

NUTRITION

507kcal
Protein
42.1g
Fat
18.4g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

40g Dry Red Lentils

60g Fresh Spinach

20ml Light Coconut Milk

240ml Vegetable Broth

30g Diced Yellow Onion

2g Olive Oil

3g Minced Garlic

PREPARATION

  • 1

    Heat half of the olive oil in a small pot over medium heat and sauté the diced onion and minced garlic until they become soft and translucent.

  • 2

    Rinse the red lentils and add them to the pot along with the vegetable broth.

  • 3

    Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes until the lentils are tender and have absorbed most of the liquid.

  • 4

    While the lentils simmer, brush the remaining olive oil onto the sliced tempeh and grill in a non-stick pan over medium-high heat until golden brown on both sides.

  • 5

    Once the lentils are cooked, stir in the light coconut milk and fresh spinach, allowing the spinach to wilt for about 1-2 minutes.

  • 6

    Transfer the creamy lentil stew to a serving bowl and arrange the grilled tempeh slices on top.