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

A hearty red lentil and spinach stew simmered in a savory broth, served with protein-packed grilled tempeh and a touch of nutritional yeast for a satisfying, smoky finish.

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NUTRITION

432kcal
Protein
40.3g
Fat
16.1g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4.9 ounces Tempeh

0.4 cup Cooked Red Lentils

1.5 tablespoons Nutritional Yeast

2 cups Fresh Spinach

0.6 cup Low Sodium Vegetable Broth

0.2 cup Diced Yellow Onion

1 clove Minced Garlic

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PREPARATION

  • 1

    Sauté the diced onion and minced garlic in a non-stick pan with a tablespoon of vegetable broth until translucent and fragrant.

  • 2

    Add the cooked red lentils and the remaining vegetable broth to the pan, simmering over medium heat for 5 minutes to meld flavors.

  • 3

    While the stew simmers, slice the tempeh into thin strips and grill in a separate dry non-stick skillet over medium-high heat until golden brown and slightly charred on both sides.

  • 4

    Stir the fresh spinach and nutritional yeast into the lentil mixture until the spinach is just wilted and the sauce becomes slightly creamy.

  • 5

    Transfer the lentil and spinach stew to a serving bowl and top with the warm grilled tempeh strips.

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

A hearty red lentil and spinach stew simmered in a savory broth, served with protein-packed grilled tempeh and a touch of nutritional yeast for a satisfying, smoky finish.

NUTRITION

432kcal
Protein
40.3g
Fat
16.1g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4.9 ounces Tempeh

0.4 cup Cooked Red Lentils

1.5 tablespoons Nutritional Yeast

2 cups Fresh Spinach

0.6 cup Low Sodium Vegetable Broth

0.2 cup Diced Yellow Onion

1 clove Minced Garlic

PREPARATION

  • 1

    Sauté the diced onion and minced garlic in a non-stick pan with a tablespoon of vegetable broth until translucent and fragrant.

  • 2

    Add the cooked red lentils and the remaining vegetable broth to the pan, simmering over medium heat for 5 minutes to meld flavors.

  • 3

    While the stew simmers, slice the tempeh into thin strips and grill in a separate dry non-stick skillet over medium-high heat until golden brown and slightly charred on both sides.

  • 4

    Stir the fresh spinach and nutritional yeast into the lentil mixture until the spinach is just wilted and the sauce becomes slightly creamy.

  • 5

    Transfer the lentil and spinach stew to a serving bowl and top with the warm grilled tempeh strips.