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.

Lentil and Spinach Stew with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Spinach Stew with Grilled Tempeh

Warm ginger-spiced stew of earthy lentils and wilted spinach, topped with savory grilled tempeh and a bright squeeze of lemon.

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NUTRITION

285kcal
Protein
32.4g
Fat
10.1g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh

1.5 cups Cooked Spinach

1 tbsp Cooked Lentils

1.5 tbsp Nutritional Yeast

1 tsp Fresh Ginger

1 tsp Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into thin strips and grill in a dry non-stick skillet over medium heat until golden brown and slightly crisp.

  • 2

    In a small saucepan, combine the cooked lentils, grated fresh ginger, and a splash of water or vegetable broth.

  • 3

    Add the cooked spinach to the saucepan and stir over low heat until the mixture is heated through and well combined.

  • 4

    Whisk in the nutritional yeast to create a savory, slightly thickened broth consistency.

  • 5

    Transfer the spinach and lentil stew to a serving bowl.

  • 6

    Arrange the grilled tempeh strips on top and finish with a fresh squeeze of lemon juice for brightness.

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.

Lentil and Spinach Stew with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Spinach Stew with Grilled Tempeh

Warm ginger-spiced stew of earthy lentils and wilted spinach, topped with savory grilled tempeh and a bright squeeze of lemon.

NUTRITION

285kcal
Protein
32.4g
Fat
10.1g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh

1.5 cups Cooked Spinach

1 tbsp Cooked Lentils

1.5 tbsp Nutritional Yeast

1 tsp Fresh Ginger

1 tsp Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thin strips and grill in a dry non-stick skillet over medium heat until golden brown and slightly crisp.

  • 2

    In a small saucepan, combine the cooked lentils, grated fresh ginger, and a splash of water or vegetable broth.

  • 3

    Add the cooked spinach to the saucepan and stir over low heat until the mixture is heated through and well combined.

  • 4

    Whisk in the nutritional yeast to create a savory, slightly thickened broth consistency.

  • 5

    Transfer the spinach and lentil stew to a serving bowl.

  • 6

    Arrange the grilled tempeh strips on top and finish with a fresh squeeze of lemon juice for brightness.