Lentil and Tempeh Vegetable Stir-Fry

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

Lentil and Tempeh Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir-Fry

Sautéed tempeh and tender lentils tossed with crisp broccoli and bell peppers in a savory ginger-garlic glaze, finished with a touch of toasted sesame.

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NUTRITION

398kcal
Protein
38.2g
Fat
15.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh, cubed

80g Cooked Brown Lentils

30g Shelled Edamame

50g Broccoli Florets

30g Red Bell Pepper, sliced

1 tbsp Liquid Aminos

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

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

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and add the tempeh cubes, searing them until they are golden brown on all sides.

  • 3

    Add the broccoli florets, sliced red bell pepper, and shelled edamame to the skillet with a tablespoon of water, covering briefly to steam the vegetables until they are bright and tender-crisp.

  • 4

    Stir in the cooked lentils, minced garlic, and grated ginger, tossing frequently for about 2 minutes until the aromatics are fragrant.

  • 5

    Pour the liquid aminos over the mixture and stir-fry for one final minute to ensure everything is well-coated and heated through before serving.

Lentil and Tempeh Vegetable Stir-Fry

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

Lentil and Tempeh Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Vegetable Stir-Fry

Sautéed tempeh and tender lentils tossed with crisp broccoli and bell peppers in a savory ginger-garlic glaze, finished with a touch of toasted sesame.

NUTRITION

398kcal
Protein
38.2g
Fat
15.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh, cubed

80g Cooked Brown Lentils

30g Shelled Edamame

50g Broccoli Florets

30g Red Bell Pepper, sliced

1 tbsp Liquid Aminos

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

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

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and add the tempeh cubes, searing them until they are golden brown on all sides.

  • 3

    Add the broccoli florets, sliced red bell pepper, and shelled edamame to the skillet with a tablespoon of water, covering briefly to steam the vegetables until they are bright and tender-crisp.

  • 4

    Stir in the cooked lentils, minced garlic, and grated ginger, tossing frequently for about 2 minutes until the aromatics are fragrant.

  • 5

    Pour the liquid aminos over the mixture and stir-fry for one final minute to ensure everything is well-coated and heated through before serving.