Crispy Lentil and Vegetable Stir-Fry with Edamame

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

Crispy Lentil and Vegetable Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Vegetable Stir-Fry with Edamame

Lentils and edamame sautéed with broccoli and peppers in a ginger-garlic sauce, finished with a drizzle of toasted sesame oil for a nutty aroma.

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NUTRITION

499kcal
Protein
39.5g
Fat
11.6g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1 cup Shelled Edamame

1 cup Broccoli Florets

0.5 cup chopped Red Bell Pepper

1 tablespoon Coconut Aminos

0.5 teaspoon Toasted Sesame Oil

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PREPARATION

  • 1

    Heat a large non-stick skillet over medium-high heat with a small splash of water or coconut oil spray.

  • 2

    Add the cooked lentils to the pan, spreading them into a single layer to allow them to crisp up for about 5 minutes without stirring too frequently.

  • 3

    Add the broccoli florets, chopped red bell pepper, and shelled edamame to the skillet.

  • 4

    Stir-fry the mixture for 4-6 minutes until the vegetables are tender-crisp and vibrant.

  • 5

    Whisk together the coconut aminos with a pinch of grated ginger and minced garlic if desired, then pour the sauce over the stir-fry.

  • 6

    Toss everything together for 1 minute until the sauce has thickened slightly and coated all the ingredients.

  • 7

    Remove from heat and drizzle with toasted sesame oil before serving immediately.

Crispy Lentil and Vegetable Stir-Fry with Edamame

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

Crispy Lentil and Vegetable Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Vegetable Stir-Fry with Edamame

Lentils and edamame sautéed with broccoli and peppers in a ginger-garlic sauce, finished with a drizzle of toasted sesame oil for a nutty aroma.

NUTRITION

499kcal
Protein
39.5g
Fat
11.6g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1 cup Shelled Edamame

1 cup Broccoli Florets

0.5 cup chopped Red Bell Pepper

1 tablespoon Coconut Aminos

0.5 teaspoon Toasted Sesame Oil

PREPARATION

  • 1

    Heat a large non-stick skillet over medium-high heat with a small splash of water or coconut oil spray.

  • 2

    Add the cooked lentils to the pan, spreading them into a single layer to allow them to crisp up for about 5 minutes without stirring too frequently.

  • 3

    Add the broccoli florets, chopped red bell pepper, and shelled edamame to the skillet.

  • 4

    Stir-fry the mixture for 4-6 minutes until the vegetables are tender-crisp and vibrant.

  • 5

    Whisk together the coconut aminos with a pinch of grated ginger and minced garlic if desired, then pour the sauce over the stir-fry.

  • 6

    Toss everything together for 1 minute until the sauce has thickened slightly and coated all the ingredients.

  • 7

    Remove from heat and drizzle with toasted sesame oil before serving immediately.