Lentil Spinach Stew with Roasted Tempeh

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

Lentil Spinach Stew with Roasted Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil Spinach Stew with Roasted Tempeh

Hearty green lentils simmered with fresh spinach and warming spices, topped with oven-roasted tempeh for a satisfying, smoky finish.

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NUTRITION

345kcal
Protein
31.1g
Fat
8.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Tempeh

0.75 cup Cooked Lentils

2 cups Fresh Spinach

1 cup Vegetable Broth

2 tablespoons diced Onion

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin strips and season with a pinch of sea salt and smoked paprika if desired.

  • 3

    Roast the tempeh for 15 minutes until the edges are golden and firm.

  • 4

    In a small saucepan, sauté the diced onion and minced garlic in two tablespoons of the vegetable broth until translucent.

  • 5

    Add the cooked lentils and the remaining vegetable broth to the pan and bring to a gentle simmer over medium heat.

  • 6

    Stir in the fresh spinach and cook for 2 minutes until the leaves are fully wilted.

  • 7

    Transfer the stew to a bowl and top with the warm roasted tempeh strips.

Lentil Spinach Stew with Roasted Tempeh

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

Lentil Spinach Stew with Roasted Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil Spinach Stew with Roasted Tempeh

Hearty green lentils simmered with fresh spinach and warming spices, topped with oven-roasted tempeh for a satisfying, smoky finish.

NUTRITION

345kcal
Protein
31.1g
Fat
8.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Tempeh

0.75 cup Cooked Lentils

2 cups Fresh Spinach

1 cup Vegetable Broth

2 tablespoons diced Onion

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin strips and season with a pinch of sea salt and smoked paprika if desired.

  • 3

    Roast the tempeh for 15 minutes until the edges are golden and firm.

  • 4

    In a small saucepan, sauté the diced onion and minced garlic in two tablespoons of the vegetable broth until translucent.

  • 5

    Add the cooked lentils and the remaining vegetable broth to the pan and bring to a gentle simmer over medium heat.

  • 6

    Stir in the fresh spinach and cook for 2 minutes until the leaves are fully wilted.

  • 7

    Transfer the stew to a bowl and top with the warm roasted tempeh strips.