Name: Herb-Grilled Tempeh with Creamy Lentil Mash and Steamed Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 120g Tempeh; 100g Cooked Red Lentils; 1.5 cups Broccoli Florets; 2 tbsp Non-fat Greek Yogurt; 2 tsp Olive Oil; 1 clove Garlic; 1 tsp Lemon Juice

Herb-Grilled Tempeh with Creamy Lentil Mash and Steamed Broccoli

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

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Tempeh with Creamy Lentil Mash and Steamed Broccoli

Herb-marinated tempeh grilled until golden and served over a silky red lentil mash with vibrant steamed broccoli, finished with a squeeze of charred lemon.

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NUTRITION

Protein

38.1g

Fat

23.4g

Carbs

43g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

100g Cooked Red Lentils

1.5 cups Broccoli Florets

2 tbsp Non-fat Greek Yogurt

2 tsp Olive Oil

1 clove Garlic

1 tsp Lemon Juice

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PREPARATION

1
Whisk together olive oil, minced garlic, and fresh herbs to create a marinade.
2
Slice the tempeh into even strips and coat thoroughly in the herb marinade.
3
Steam the broccoli florets in a basket over boiling water until tender-crisp and bright green.
4
Warm the pre-cooked lentils in a small saucepan and stir in the Greek yogurt until creamy.
5
Season the lentil mash with salt and pepper to taste.
6
Heat a grill pan over medium-high heat and sear the tempeh strips until golden brown with visible grill marks.
7
Arrange the creamy lentil mash on a plate, top with the grilled tempeh, and serve alongside the steamed broccoli with a fresh squeeze of lemon.