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: 4.4 oz Tempeh, sliced; 3/4 cup Cooked Red Lentils; 2 cups Fresh Spinach; 3.5 tbsp Lite Coconut Milk; 1/2 cup Vegetable Broth; 1/4 cup Diced Yellow Onion; 2 cloves Garlic, minced; 1 tsp Fresh Ginger, grated

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

Red lentils and fresh spinach simmered in a light, aromatic coconut broth, topped with savory grilled tempeh for a satisfyingly smoky finish.

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NUTRITION

Protein

39.2g

Fat

17.7g

Carbs

52.4g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Tempeh, sliced

3/4 cup Cooked Red Lentils

2 cups Fresh Spinach

3.5 tbsp Lite Coconut Milk

1/2 cup Vegetable Broth

1/4 cup Diced Yellow Onion

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

1
Slice the tempeh into thin strips and grill in a non-stick pan over medium heat until golden and crisp on both sides.
2
In a large saucepan, sauté the diced onion, minced garlic, and grated ginger with a splash of the vegetable broth until the onions are translucent.
3
Stir in the cooked red lentils and the remaining vegetable broth, allowing the mixture to come to a gentle simmer to meld the flavors.
4
Pour in the lite coconut milk and add the fresh spinach, stirring gently for 1-2 minutes until the greens are perfectly wilted.
5
Season the stew with a pinch of sea salt and black pepper to taste, then ladle into a serving bowl.
6
Top the creamy stew with the warm grilled tempeh strips and finish with an optional squeeze of fresh lime juice.