Name: Lentil and Tempeh Vegetable Stir Fry with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140g Tempeh, cubed; 100g Cooked Lentils; 40g Cooked Brown Rice; 100g Broccoli florets; 50g Red Bell Pepper, sliced; 1 tablespoon Tamari Sauce; 1 teaspoon grated fresh ginger; 1 clove minced garlic

Lentil and Tempeh Vegetable Stir Fry with Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir Fry with Brown Rice

Sautéed tempeh and earthy lentils tossed with crisp broccoli and peppers in a ginger-soy glaze, served over nutty brown rice.

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NUTRITION

Protein

42.1g

Fat

16.4g

Carbs

55.6g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, cubed

100g Cooked Lentils

40g Cooked Brown Rice

100g Broccoli florets

50g Red Bell Pepper, sliced

1 tablespoon Tamari Sauce

1 teaspoon grated fresh ginger

1 clove minced garlic

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PREPARATION

1
Prepare the brown rice and lentils ahead of time according to package instructions.
2
Cut the tempeh into small bite-sized cubes and mince the garlic and ginger.
3
Heat a non-stick skillet over medium-high heat and add the tempeh cubes, searing until they are golden brown on all sides.
4
Add the broccoli florets and sliced red bell peppers to the skillet with a tablespoon of water, covering for 2 minutes to lightly steam.
5
Remove the lid and stir in the cooked lentils, tamari sauce, ginger, and garlic.
6
Toss everything together for another 2-3 minutes until the vegetables are tender-crisp and the sauce has coated the ingredients.
7
Serve the stir-fry immediately over the warm brown rice.