YOUR SOLIN GENERATED RECIPE
Lentil and Tempeh Vegetable Stir-Fry
Sautéed tempeh and earthy lentils tossed with crisp broccoli and peppers in a ginger-tamari glaze, finished with a drizzle of toasted sesame oil.
INGREDIENTS
145g Tempeh
100g Cooked Lentils
1 cup Broccoli Florets
0.5 cup Red Bell Pepper
1.2 tbsp Tamari
0.5 tsp Sesame Oil
1 tsp Fresh Ginger
1 clove Garlic
PREPARATION
Cut the tempeh into 1/2-inch cubes and thinly slice the red bell pepper.
Mince the fresh garlic and ginger until very fine.
Heat a large non-stick skillet or wok over medium-high heat and add the sesame oil.
Add the tempeh cubes to the hot skillet and sear until they are golden brown and slightly crispy on all sides.
Add the broccoli florets and sliced bell peppers to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Stir in the cooked lentils, minced garlic, and ginger, cooking for another minute until the aromatics are fragrant.
Pour the tamari over the mixture and toss everything together until the ingredients are well-coated and heated through.
Serve immediately while the vegetables are vibrant and the tempeh is warm.