Silky Lentil and Vegetable Soup with Tempeh Cubes

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

Silky Lentil and Vegetable Soup with Tempeh Cubes

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Vegetable Soup with Tempeh Cubes

Red lentils simmered with mirepoix and spinach, topped with pan-seared tempeh for a protein-packed bowl with a satisfyingly nutty finish.

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NUTRITION

356kcal
Protein
30.7g
Fat
13g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh, cubed

25g Dry Red Lentils

1 cup Low-Sodium Vegetable Broth

50g Fresh Spinach

25g Carrots, diced

25g Yellow Onion, diced

1 clove Garlic, minced

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PREPARATION

  • 1

    Sauté the diced onion, carrots, and minced garlic in a large pot with a splash of water or broth over medium heat until the vegetables are softened.

  • 2

    Rinse the red lentils thoroughly 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 soft and have created a silky texture.

  • 4

    While the soup is simmering, place the tempeh cubes in a non-stick skillet over medium-high heat and sear until they are golden and crisp on all sides.

  • 5

    Once the lentils are fully cooked, stir in the fresh spinach and let it wilt in the residual heat for 1 minute.

  • 6

    Ladle the soup into a bowl and top with the warm, seared tempeh cubes before serving.

Silky Lentil and Vegetable Soup with Tempeh Cubes

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

Silky Lentil and Vegetable Soup with Tempeh Cubes

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Vegetable Soup with Tempeh Cubes

Red lentils simmered with mirepoix and spinach, topped with pan-seared tempeh for a protein-packed bowl with a satisfyingly nutty finish.

NUTRITION

356kcal
Protein
30.7g
Fat
13g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh, cubed

25g Dry Red Lentils

1 cup Low-Sodium Vegetable Broth

50g Fresh Spinach

25g Carrots, diced

25g Yellow Onion, diced

1 clove Garlic, minced

PREPARATION

  • 1

    Sauté the diced onion, carrots, and minced garlic in a large pot with a splash of water or broth over medium heat until the vegetables are softened.

  • 2

    Rinse the red lentils thoroughly 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 soft and have created a silky texture.

  • 4

    While the soup is simmering, place the tempeh cubes in a non-stick skillet over medium-high heat and sear until they are golden and crisp on all sides.

  • 5

    Once the lentils are fully cooked, stir in the fresh spinach and let it wilt in the residual heat for 1 minute.

  • 6

    Ladle the soup into a bowl and top with the warm, seared tempeh cubes before serving.