Lentil and Tempeh 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 Tempeh Stir-Fry with Broccoli and Snap Peas

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Stir-Fry with Broccoli and Snap Peas

A protein-rich stir-fry of marinated tempeh and earthy lentils tossed with broccoli and snap peas in a savory ginger-tamari sauce, finished with toasted sesame seeds.

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NUTRITION

501kcal
Protein
41.7g
Fat
21.3g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, cubed

1/2 cup Cooked Lentils

1 cup Broccoli florets

1/2 cup Sugar Snap Peas

1 tsp Sesame Oil

1 tbsp Tamari

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

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PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and finely mince the garlic and ginger.

  • 2

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

  • 3

    Add the tempeh cubes to the skillet and sauté for 5-6 minutes, turning occasionally until they are golden brown and crisp.

  • 4

    Add the broccoli florets and snap peas to the pan with a splash of water, covering for 2 minutes to steam-fry until tender-crisp.

  • 5

    Stir in the cooked lentils, tamari, minced ginger, and garlic.

  • 6

    Toss everything together for another 2-3 minutes until the sauce is well-distributed and the dish is piping hot.

  • 7

    Serve immediately in a shallow bowl.

Lentil and Tempeh 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 Tempeh Stir-Fry with Broccoli and Snap Peas

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Stir-Fry with Broccoli and Snap Peas

A protein-rich stir-fry of marinated tempeh and earthy lentils tossed with broccoli and snap peas in a savory ginger-tamari sauce, finished with toasted sesame seeds.

NUTRITION

501kcal
Protein
41.7g
Fat
21.3g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, cubed

1/2 cup Cooked Lentils

1 cup Broccoli florets

1/2 cup Sugar Snap Peas

1 tsp Sesame Oil

1 tbsp Tamari

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and finely mince the garlic and ginger.

  • 2

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

  • 3

    Add the tempeh cubes to the skillet and sauté for 5-6 minutes, turning occasionally until they are golden brown and crisp.

  • 4

    Add the broccoli florets and snap peas to the pan with a splash of water, covering for 2 minutes to steam-fry until tender-crisp.

  • 5

    Stir in the cooked lentils, tamari, minced ginger, and garlic.

  • 6

    Toss everything together for another 2-3 minutes until the sauce is well-distributed and the dish is piping hot.

  • 7

    Serve immediately in a shallow bowl.