Name: Creamy Lentil and Spinach Stew with Grilled Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Tempeh, sliced; 1/3 cup Red Lentils; 2 cups Fresh Spinach; 2 tbsp Light Coconut Milk; 1 cup Vegetable Broth; 2 tbsp Diced Yellow Onion; 1 tsp Fresh Ginger, grated; 1 clove Garlic, minced; 1/2 tsp Turmeric; 1/2 tsp Cumin

Creamy Lentil and Spinach Stew with Grilled Tempeh

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Tempeh

Red lentils and spinach simmered in a turmeric-spiced coconut broth, served with charred grilled tempeh and a bright squeeze of lime.

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NUTRITION

Protein

43.2g

Fat

20.2g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

1/3 cup Red Lentils

2 cups Fresh Spinach

2 tbsp Light Coconut Milk

1 cup Vegetable Broth

2 tbsp Diced Yellow Onion

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

1/2 tsp Turmeric

1/2 tsp Cumin

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PREPARATION

1
Sauté the diced onion, minced garlic, and grated ginger in a large pot with a splash of vegetable broth until the onion is translucent.
2
Stir in the red lentils, turmeric, and cumin, then pour in the remaining vegetable broth.
3
Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.
4
While the lentils cook, heat a non-stick grill pan over medium-high heat and sear the tempeh slices until golden and charred on both sides.
5
Once the lentils are creamy, stir in the light coconut milk and fresh spinach, cooking just until the spinach has wilted.
6
Divide the lentil stew into bowls and top with the charred tempeh slices and an optional squeeze of fresh lime.