YOUR SOLIN GENERATED RECIPE
Silky Red Lentil and Vegetable Stew with Seared Tempeh
Red lentils simmered with turmeric and carrots into a velvety stew, topped with golden-brown seared tempeh and fresh spinach for a nutty finish.
INGREDIENTS
180 grams Tempeh, sliced
50 grams Dry Red Lentils
1 cup Vegetable Broth
1/4 cup Diced Carrots
1 cup Fresh Spinach
3/4 teaspoon Olive Oil
1/2 teaspoon Ground Turmeric
Pinch of Salt and Black Pepper
PREPARATION
Rinse the red lentils thoroughly under cold water until the water runs clear to ensure a clean flavor profile.
In a medium saucepan, combine the lentils, vegetable broth, diced carrots, and ground turmeric.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover.
Simmer for 15 to 20 minutes until the lentils are soft and have absorbed most of the liquid, creating a silky consistency.
While the stew simmers, heat the olive oil in a non-stick skillet over medium-high heat.
Place the sliced tempeh in the skillet and sear for 3 to 4 minutes per side until golden-brown and crisp.
Once the lentils are cooked, stir in the fresh spinach and allow it to wilt in the residual heat for about 1 minute.
Season the stew with a pinch of salt and black pepper to taste.
Ladle the warm lentil stew into a bowl and arrange the seared tempeh slices on top before serving.