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.

Lentil and Vegetable Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Edamame

Savory lentils and edamame stir-fried with crisp broccoli and sweet bell peppers in a zesty ginger-garlic glaze.

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NUTRITION

418kcal
Protein
37.4g
Fat
10.9g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Brown Lentils

1.25 cups Shelled Edamame

1 cup Broccoli Florets

0.5 cup diced Red Bell Pepper

1 tablespoon Tamari Soy Sauce

1 teaspoon grated Fresh Ginger

2 cloves minced Garlic

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PREPARATION

  • 1

    Steam the broccoli florets for 3-4 minutes until they are tender-crisp.

  • 2

    Heat a large non-stick skillet over medium-high heat and add the diced bell pepper with a tablespoon of water to soften.

  • 3

    Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until fragrant.

  • 4

    Toss in the cooked lentils and shelled edamame, stirring to combine with the aromatics.

  • 5

    Pour the tamari over the mixture and cook for 2-3 minutes until the legumes are heated through.

  • 6

    Fold in the steamed broccoli and serve immediately while the vegetables are vibrant and hot.

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.

Lentil and Vegetable Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Edamame

Savory lentils and edamame stir-fried with crisp broccoli and sweet bell peppers in a zesty ginger-garlic glaze.

NUTRITION

418kcal
Protein
37.4g
Fat
10.9g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Brown Lentils

1.25 cups Shelled Edamame

1 cup Broccoli Florets

0.5 cup diced Red Bell Pepper

1 tablespoon Tamari Soy Sauce

1 teaspoon grated Fresh Ginger

2 cloves minced Garlic

PREPARATION

  • 1

    Steam the broccoli florets for 3-4 minutes until they are tender-crisp.

  • 2

    Heat a large non-stick skillet over medium-high heat and add the diced bell pepper with a tablespoon of water to soften.

  • 3

    Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until fragrant.

  • 4

    Toss in the cooked lentils and shelled edamame, stirring to combine with the aromatics.

  • 5

    Pour the tamari over the mixture and cook for 2-3 minutes until the legumes are heated through.

  • 6

    Fold in the steamed broccoli and serve immediately while the vegetables are vibrant and hot.