Creamy Lentil and Vegetable Stew 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 Stew with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stew with Seared Tempeh

Lentils and vegetables simmered in a light coconut broth, topped with golden seared tempeh for a satisfyingly crisp texture.

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NUTRITION

493kcal
Protein
35.8g
Fat
18.9g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tempeh

0.25 cup Red Lentils

1 cup Fresh Spinach

0.25 cup diced Carrots

0.25 cup diced Onion

1 cup Vegetable Broth

1 tablespoon Light Coconut Milk

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat a large pot over medium heat and sauté the diced onion and carrots until the onion is translucent.

  • 2

    Add the dry red lentils and vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender.

  • 3

    While the stew simmers, heat olive oil in a non-stick skillet and sear the tempeh slices until golden brown and crispy on both sides.

  • 4

    Stir the fresh spinach and light coconut milk into the lentil stew until the spinach is wilted and the base is creamy.

  • 5

    Ladle the stew into a bowl and top with the seared tempeh slices.

Creamy Lentil and Vegetable Stew 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 Stew with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stew with Seared Tempeh

Lentils and vegetables simmered in a light coconut broth, topped with golden seared tempeh for a satisfyingly crisp texture.

NUTRITION

493kcal
Protein
35.8g
Fat
18.9g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tempeh

0.25 cup Red Lentils

1 cup Fresh Spinach

0.25 cup diced Carrots

0.25 cup diced Onion

1 cup Vegetable Broth

1 tablespoon Light Coconut Milk

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat a large pot over medium heat and sauté the diced onion and carrots until the onion is translucent.

  • 2

    Add the dry red lentils and vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender.

  • 3

    While the stew simmers, heat olive oil in a non-stick skillet and sear the tempeh slices until golden brown and crispy on both sides.

  • 4

    Stir the fresh spinach and light coconut milk into the lentil stew until the spinach is wilted and the base is creamy.

  • 5

    Ladle the stew into a bowl and top with the seared tempeh slices.