Lentil Mushroom Stir-Fry with Edamame

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

Lentil Mushroom Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil Mushroom Stir-Fry with Edamame

Earthy mushrooms and hearty lentils sautéed with shelled edamame in a savory tamari-ginger glaze, finished with a drizzle of toasted sesame oil.

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NUTRITION

418kcal
Protein
36.2g
Fat
11.3g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Lentils

1 cup Shelled Edamame

1 cup Sliced Cremini Mushrooms

1 tbsp Tamari Sauce

0.5 tsp Toasted Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

2 tbsp Green Onions, sliced

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PREPARATION

  • 1

    Heat a large non-stick skillet or wok over medium-high heat with a small splash of water to prevent sticking.

  • 2

    Add the sliced cremini mushrooms to the pan and sauté for 5-6 minutes until they have released their liquid and turned golden brown.

  • 3

    Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma fills the kitchen.

  • 4

    Add the cooked lentils and shelled edamame to the skillet, tossing well to combine with the mushrooms and aromatics.

  • 5

    Pour the tamari sauce over the mixture and stir-fry for another 2-3 minutes until the legumes are heated through and the sauce has glazed the ingredients.

  • 6

    Remove the pan from the heat, then stir in the toasted sesame oil and garnish with sliced green onions before serving immediately.

Lentil Mushroom Stir-Fry with Edamame

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

Lentil Mushroom Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil Mushroom Stir-Fry with Edamame

Earthy mushrooms and hearty lentils sautéed with shelled edamame in a savory tamari-ginger glaze, finished with a drizzle of toasted sesame oil.

NUTRITION

418kcal
Protein
36.2g
Fat
11.3g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Lentils

1 cup Shelled Edamame

1 cup Sliced Cremini Mushrooms

1 tbsp Tamari Sauce

0.5 tsp Toasted Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

2 tbsp Green Onions, sliced

PREPARATION

  • 1

    Heat a large non-stick skillet or wok over medium-high heat with a small splash of water to prevent sticking.

  • 2

    Add the sliced cremini mushrooms to the pan and sauté for 5-6 minutes until they have released their liquid and turned golden brown.

  • 3

    Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma fills the kitchen.

  • 4

    Add the cooked lentils and shelled edamame to the skillet, tossing well to combine with the mushrooms and aromatics.

  • 5

    Pour the tamari sauce over the mixture and stir-fry for another 2-3 minutes until the legumes are heated through and the sauce has glazed the ingredients.

  • 6

    Remove the pan from the heat, then stir in the toasted sesame oil and garnish with sliced green onions before serving immediately.