Name: Creamy Lentil and Spinach Stew with Grilled Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 oz Tempeh; 0.35 cup Cooked Red Lentils; 2 cups Fresh Spinach; 1 tbsp Light Coconut Milk; 1.5 tbsp Nutritional Yeast; 0.5 cup Vegetable Broth; 1 clove Garlic

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.

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Tempeh

Simmered red lentils and fresh spinach in a savory coconut broth, topped with grilled tempeh for a satisfyingly smoky finish.

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NUTRITION

Protein

29.5g

Fat

11.6g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Tempeh

0.35 cup Cooked Red Lentils

2 cups Fresh Spinach

1 tbsp Light Coconut Milk

1.5 tbsp Nutritional Yeast

0.5 cup Vegetable Broth

1 clove Garlic

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PREPARATION

1
Slice the tempeh into thin strips and sear in a non-stick skillet over medium-high heat until they reach a golden, smoky finish.
2
In a small saucepan, combine the cooked red lentils, vegetable broth, minced garlic, and nutritional yeast.
3
Simmer the mixture for five minutes to allow the flavors to meld and the broth to thicken slightly.
4
Fold in the fresh spinach and stir in the light coconut milk until the greens are wilted and the stew is velvety.
5
Transfer the creamy lentil stew to a bowl and arrange the grilled tempeh strips on top before serving.