Crispy Tempeh and Lentil Power Salad

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

Crispy Tempeh and Lentil Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Power Salad

Pan-seared tempeh and earthy lentils tossed with fresh spinach and a zesty nutritional yeast dressing, finished with a satisfyingly nutty crunch.

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NUTRITION

358kcal
Protein
36.8g
Fat
14.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Tempeh

1/4 cup Cooked Lentils

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Slice the tempeh into thin strips or small cubes for maximum surface area.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tempeh until golden and crispy on all sides.

  • 3

    In a large mixing bowl, combine the fresh baby spinach and pre-cooked lentils.

  • 4

    Whisk together the lemon juice, garlic powder, and nutritional yeast in a small ramekin to form a thick, savory dressing.

  • 5

    Add the warm, crispy tempeh to the salad base.

  • 6

    Drizzle the dressing over the top and toss thoroughly until the greens are lightly wilted and well-coated.

Crispy Tempeh and Lentil Power Salad

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

Crispy Tempeh and Lentil Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Power Salad

Pan-seared tempeh and earthy lentils tossed with fresh spinach and a zesty nutritional yeast dressing, finished with a satisfyingly nutty crunch.

NUTRITION

358kcal
Protein
36.8g
Fat
14.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Tempeh

1/4 cup Cooked Lentils

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Slice the tempeh into thin strips or small cubes for maximum surface area.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tempeh until golden and crispy on all sides.

  • 3

    In a large mixing bowl, combine the fresh baby spinach and pre-cooked lentils.

  • 4

    Whisk together the lemon juice, garlic powder, and nutritional yeast in a small ramekin to form a thick, savory dressing.

  • 5

    Add the warm, crispy tempeh to the salad base.

  • 6

    Drizzle the dressing over the top and toss thoroughly until the greens are lightly wilted and well-coated.