Creamy Lentil and Vegetable Stir Fry with Tempeh Cubes

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

Creamy Lentil and Vegetable Stir Fry with Tempeh Cubes

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stir Fry with Tempeh Cubes

Pan-seared tempeh and lentils tossed with crisp broccoli in a ginger-coconut sauce, finished with a squeeze of lime for a bright, zesty zing.

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NUTRITION

485kcal
Protein
41.3g
Fat
19.1g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh cubes

100g Cooked brown lentils

1 cup Broccoli florets

1/2 cup Red bell pepper strips

2 tbsp Light coconut milk

1 tbsp Tamari

1 tsp Minced fresh ginger

1 clove Minced garlic

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PREPARATION

  • 1

    Steam or boil the lentils until tender, then drain thoroughly and set aside.

  • 2

    Cut the tempeh into small, uniform cubes and sear them in a hot non-stick skillet over medium-high heat until the edges are golden and crisp.

  • 3

    Add the broccoli florets and bell pepper strips to the skillet, sautéing for several minutes until they are vibrant and tender-crisp.

  • 4

    Stir in the cooked lentils along with the minced ginger and garlic, cooking for about one minute until the aromatics are fragrant.

  • 5

    Lower the heat and pour in the light coconut milk and tamari, stirring constantly until the liquid reduces into a light, creamy sauce that coats the vegetables and tempeh.

  • 6

    Remove from the heat and serve immediately, optionally garnished with a fresh lime wedge for extra brightness.

Creamy Lentil and Vegetable Stir Fry with Tempeh Cubes

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

Creamy Lentil and Vegetable Stir Fry with Tempeh Cubes

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stir Fry with Tempeh Cubes

Pan-seared tempeh and lentils tossed with crisp broccoli in a ginger-coconut sauce, finished with a squeeze of lime for a bright, zesty zing.

NUTRITION

485kcal
Protein
41.3g
Fat
19.1g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh cubes

100g Cooked brown lentils

1 cup Broccoli florets

1/2 cup Red bell pepper strips

2 tbsp Light coconut milk

1 tbsp Tamari

1 tsp Minced fresh ginger

1 clove Minced garlic

PREPARATION

  • 1

    Steam or boil the lentils until tender, then drain thoroughly and set aside.

  • 2

    Cut the tempeh into small, uniform cubes and sear them in a hot non-stick skillet over medium-high heat until the edges are golden and crisp.

  • 3

    Add the broccoli florets and bell pepper strips to the skillet, sautéing for several minutes until they are vibrant and tender-crisp.

  • 4

    Stir in the cooked lentils along with the minced ginger and garlic, cooking for about one minute until the aromatics are fragrant.

  • 5

    Lower the heat and pour in the light coconut milk and tamari, stirring constantly until the liquid reduces into a light, creamy sauce that coats the vegetables and tempeh.

  • 6

    Remove from the heat and serve immediately, optionally garnished with a fresh lime wedge for extra brightness.