Lentil Tempeh Crunch Salad with Pumpkin Seeds

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

Lentil Tempeh Crunch Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Lentil Tempeh Crunch Salad with Pumpkin Seeds

Steamed tempeh and earthy lentils tossed with crisp cucumbers and radishes, finished with a sprinkle of toasted pumpkin seeds.

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NUTRITION

238kcal
Protein
28.6g
Fat
7.4g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

2.1 ounces Tempeh

1/4 cup Textured Vegetable Protein (TVP)

2 tablespoons Nutritional Yeast

1 tablespoon Cooked Lentils

1/2 teaspoon Pumpkin Seeds

2 tablespoons chopped Cucumber

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PREPARATION

  • 1

    Steam the tempeh for 10 minutes to soften and remove any bitterness, then crumble it into small bite-sized pieces.

  • 2

    Rehydrate the TVP by soaking it in 1/4 cup of hot water for 5 minutes until tender.

  • 3

    In a mixing bowl, combine the crumbled tempeh, rehydrated TVP, and cooked lentils.

  • 4

    Toss the protein mixture with nutritional yeast and a splash of lemon juice or apple cider vinegar for a zesty, savory coating.

  • 5

    Fold in the chopped cucumber and thinly sliced radishes for a refreshing crunch.

  • 6

    Transfer to a plate and garnish with the toasted pumpkin seeds and a pinch of sea salt.

Lentil Tempeh Crunch Salad with Pumpkin Seeds

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

Lentil Tempeh Crunch Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Lentil Tempeh Crunch Salad with Pumpkin Seeds

Steamed tempeh and earthy lentils tossed with crisp cucumbers and radishes, finished with a sprinkle of toasted pumpkin seeds.

NUTRITION

238kcal
Protein
28.6g
Fat
7.4g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

2.1 ounces Tempeh

1/4 cup Textured Vegetable Protein (TVP)

2 tablespoons Nutritional Yeast

1 tablespoon Cooked Lentils

1/2 teaspoon Pumpkin Seeds

2 tablespoons chopped Cucumber

PREPARATION

  • 1

    Steam the tempeh for 10 minutes to soften and remove any bitterness, then crumble it into small bite-sized pieces.

  • 2

    Rehydrate the TVP by soaking it in 1/4 cup of hot water for 5 minutes until tender.

  • 3

    In a mixing bowl, combine the crumbled tempeh, rehydrated TVP, and cooked lentils.

  • 4

    Toss the protein mixture with nutritional yeast and a splash of lemon juice or apple cider vinegar for a zesty, savory coating.

  • 5

    Fold in the chopped cucumber and thinly sliced radishes for a refreshing crunch.

  • 6

    Transfer to a plate and garnish with the toasted pumpkin seeds and a pinch of sea salt.