Lentil and Edamame Stir Fry with Broccoli and Snap Peas

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

Lentil and Edamame Stir Fry with Broccoli and Snap Peas

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Stir Fry with Broccoli and Snap Peas

Lentils and edamame stir-fried with broccoli and snap peas in a savory ginger-tamari sauce that stays perfectly crisp.

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NUTRITION

355kcal
Protein
31.3g
Fat
8.2g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Shelled Edamame

0.5 cup Cooked Lentils

1 cup Broccoli Florets

0.5 cup Sugar Snap Peas

1 tablespoon Tamari Soy Sauce

1 teaspoon Fresh Ginger, grated

1 clove Garlic, minced

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PREPARATION

  • 1

    Steam the broccoli florets and sugar snap peas for 2-3 minutes until they are bright green and slightly tender.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat with a tablespoon of water or vegetable broth to prevent sticking.

  • 3

    Add the minced garlic and grated ginger to the pan, sautéing for about 30 seconds until fragrant.

  • 4

    Incorporate the cooked lentils and shelled edamame into the skillet, stirring frequently for 2 minutes to heat through.

  • 5

    Add the steamed broccoli and snap peas to the mixture.

  • 6

    Pour the tamari over the vegetables and legumes, tossing everything together for another 1-2 minutes until the sauce coats all ingredients evenly.

  • 7

    Serve immediately while the vegetables are still vibrant and the sauce is warm.

Lentil and Edamame Stir Fry with Broccoli and Snap Peas

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

Lentil and Edamame Stir Fry with Broccoli and Snap Peas

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Stir Fry with Broccoli and Snap Peas

Lentils and edamame stir-fried with broccoli and snap peas in a savory ginger-tamari sauce that stays perfectly crisp.

NUTRITION

355kcal
Protein
31.3g
Fat
8.2g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Shelled Edamame

0.5 cup Cooked Lentils

1 cup Broccoli Florets

0.5 cup Sugar Snap Peas

1 tablespoon Tamari Soy Sauce

1 teaspoon Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

  • 1

    Steam the broccoli florets and sugar snap peas for 2-3 minutes until they are bright green and slightly tender.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat with a tablespoon of water or vegetable broth to prevent sticking.

  • 3

    Add the minced garlic and grated ginger to the pan, sautéing for about 30 seconds until fragrant.

  • 4

    Incorporate the cooked lentils and shelled edamame into the skillet, stirring frequently for 2 minutes to heat through.

  • 5

    Add the steamed broccoli and snap peas to the mixture.

  • 6

    Pour the tamari over the vegetables and legumes, tossing everything together for another 1-2 minutes until the sauce coats all ingredients evenly.

  • 7

    Serve immediately while the vegetables are still vibrant and the sauce is warm.