Crispy Tempeh and Lentil Salad with Lemon Tahini Dressing

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

Crispy Tempeh and Lentil Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Salad with Lemon Tahini Dressing

Pan-seared tempeh and earthy lentils tossed with fresh spinach and a light lemon-tahini drizzle, finished with a toasted golden crust.

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NUTRITION

315kcal
Protein
33.1g
Fat
12.3g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

92g Tempeh, cubed

15g Cooked Lentils

25g Nutritional Yeast

40g Fresh Spinach

1.5g Tahini

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into thin, bite-sized cubes.

  • 2

    Place the tempeh in a non-stick skillet over medium heat and dry-sear until the edges are golden and crisp.

  • 3

    In a small ramekin, whisk together the lemon juice, tahini, and a teaspoon of water to create a smooth, light dressing.

  • 4

    Add the fresh spinach and cooked lentils to a large mixing bowl.

  • 5

    Toss the warm, crispy tempeh into the bowl with the greens.

  • 6

    Drizzle the lemon-tahini dressing over the mixture.

  • 7

    Sprinkle the nutritional yeast over the top and toss thoroughly so the yeast coats the tempeh and lentils in a savory, cheesy layer.

Crispy Tempeh and Lentil Salad with Lemon Tahini Dressing

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

Crispy Tempeh and Lentil Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Salad with Lemon Tahini Dressing

Pan-seared tempeh and earthy lentils tossed with fresh spinach and a light lemon-tahini drizzle, finished with a toasted golden crust.

NUTRITION

315kcal
Protein
33.1g
Fat
12.3g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

92g Tempeh, cubed

15g Cooked Lentils

25g Nutritional Yeast

40g Fresh Spinach

1.5g Tahini

1 tbsp Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thin, bite-sized cubes.

  • 2

    Place the tempeh in a non-stick skillet over medium heat and dry-sear until the edges are golden and crisp.

  • 3

    In a small ramekin, whisk together the lemon juice, tahini, and a teaspoon of water to create a smooth, light dressing.

  • 4

    Add the fresh spinach and cooked lentils to a large mixing bowl.

  • 5

    Toss the warm, crispy tempeh into the bowl with the greens.

  • 6

    Drizzle the lemon-tahini dressing over the mixture.

  • 7

    Sprinkle the nutritional yeast over the top and toss thoroughly so the yeast coats the tempeh and lentils in a savory, cheesy layer.