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 pan-seared with colorful bell peppers and broccoli in a ginger-garlic glaze, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

508kcal
Protein
40.2g
Fat
15.6g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Lentils

1.25 cups Shelled Edamame

1 cup Broccoli Florets

0.5 cup sliced Red Bell Pepper

1 tablespoon Coconut Aminos

1 teaspoon Sesame Oil

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PREPARATION

  • 1

    Ensure the cooked lentils are patted very dry with a paper towel to achieve maximum crispiness.

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the lentils to the hot pan in a single layer and let them sear undisturbed for 3-4 minutes until they begin to pop and turn golden.

  • 4

    Toss in the broccoli florets, sliced red bell peppers, and shelled edamame, stir-frying for another 5 minutes until the vegetables are tender-crisp.

  • 5

    Pour the coconut aminos over the mixture and stir rapidly to coat everything in the glaze.

  • 6

    Remove from heat once the sauce has thickened slightly and serve immediately while the lentils are still crunchy.

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 pan-seared with colorful bell peppers and broccoli in a ginger-garlic glaze, finished with a sprinkle of toasted sesame seeds.

NUTRITION

508kcal
Protein
40.2g
Fat
15.6g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Lentils

1.25 cups Shelled Edamame

1 cup Broccoli Florets

0.5 cup sliced Red Bell Pepper

1 tablespoon Coconut Aminos

1 teaspoon Sesame Oil

PREPARATION

  • 1

    Ensure the cooked lentils are patted very dry with a paper towel to achieve maximum crispiness.

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the lentils to the hot pan in a single layer and let them sear undisturbed for 3-4 minutes until they begin to pop and turn golden.

  • 4

    Toss in the broccoli florets, sliced red bell peppers, and shelled edamame, stir-frying for another 5 minutes until the vegetables are tender-crisp.

  • 5

    Pour the coconut aminos over the mixture and stir rapidly to coat everything in the glaze.

  • 6

    Remove from heat once the sauce has thickened slightly and serve immediately while the lentils are still crunchy.