Creamy Lentil and Vegetable Skillet with Seared Tempeh

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

Creamy Lentil and Vegetable Skillet with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Skillet with Seared Tempeh

Red lentils and zucchini simmered in a savory broth, topped with golden seared tempeh and a dollop of creamy Greek yogurt.

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NUTRITION

454kcal
Protein
44.3g
Fat
13.4g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tempeh

1/4 cup Dry Red Lentils

1/4 cup Non-fat Greek Yogurt

2 tablespoons Nutritional Yeast

2 cups Fresh Spinach

1/2 cup chopped Zucchini

1/2 cup Vegetable Broth

1 clove Garlic, minced

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and place them in a small pot with the vegetable broth.

  • 2

    Bring the broth to a boil, then reduce heat and simmer for 15 minutes or until the lentils are tender and the liquid is absorbed.

  • 3

    While lentils cook, slice the tempeh into thin strips and sear them in a non-stick skillet over medium-high heat until the edges are golden brown.

  • 4

    Add the minced garlic and chopped zucchini to the skillet with the tempeh, sautéing for 3-4 minutes until the zucchini is tender.

  • 5

    Stir the cooked lentils, nutritional yeast, and fresh spinach into the skillet, tossing gently until the spinach has wilted.

  • 6

    Remove the skillet from the heat and fold in the Greek yogurt until the mixture is creamy and well combined before serving.

Creamy Lentil and Vegetable Skillet with Seared Tempeh

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

Creamy Lentil and Vegetable Skillet with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Skillet with Seared Tempeh

Red lentils and zucchini simmered in a savory broth, topped with golden seared tempeh and a dollop of creamy Greek yogurt.

NUTRITION

454kcal
Protein
44.3g
Fat
13.4g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tempeh

1/4 cup Dry Red Lentils

1/4 cup Non-fat Greek Yogurt

2 tablespoons Nutritional Yeast

2 cups Fresh Spinach

1/2 cup chopped Zucchini

1/2 cup Vegetable Broth

1 clove Garlic, minced

PREPARATION

  • 1

    Rinse the red lentils thoroughly and place them in a small pot with the vegetable broth.

  • 2

    Bring the broth to a boil, then reduce heat and simmer for 15 minutes or until the lentils are tender and the liquid is absorbed.

  • 3

    While lentils cook, slice the tempeh into thin strips and sear them in a non-stick skillet over medium-high heat until the edges are golden brown.

  • 4

    Add the minced garlic and chopped zucchini to the skillet with the tempeh, sautéing for 3-4 minutes until the zucchini is tender.

  • 5

    Stir the cooked lentils, nutritional yeast, and fresh spinach into the skillet, tossing gently until the spinach has wilted.

  • 6

    Remove the skillet from the heat and fold in the Greek yogurt until the mixture is creamy and well combined before serving.