Lentil and Edamame Stir Fry with Crispy Tempeh

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

Lentil and Edamame Stir Fry with Crispy Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Stir Fry with Crispy Tempeh

Pan-seared tempeh and tender lentils tossed with shelled edamame and colorful peppers in a savory ginger-soy glaze, finished with a toasted sesame crunch.

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NUTRITION

546kcal
Protein
45.4g
Fat
22.8g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh, cubed

120g Cooked Lentils

80g Shelled Edamame

50g Red Bell Pepper, sliced

1 tsp Sesame Oil

1 tbsp Soy Sauce

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into small, even cubes to ensure they get maximum surface area for browning.

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the tempeh cubes to the hot pan and cook for 5-7 minutes, tossing occasionally until they are golden brown and crispy on all sides.

  • 4

    Add the sliced red bell peppers to the skillet and sauté for 3 minutes until they are vibrant and slightly tender.

  • 5

    Stir in the cooked lentils and shelled edamame, mixing them thoroughly with the tempeh and peppers.

  • 6

    Add the minced garlic and grated ginger to the center of the pan, cooking for 1 minute until the fragrance is released.

  • 7

    Drizzle the soy sauce over the entire mixture and toss well to ensure every ingredient is coated in the savory glaze.

  • 8

    Cook for 2 more minutes until the dish is heated through and the flavors have melded, then serve immediately.

Lentil and Edamame Stir Fry with Crispy Tempeh

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

Lentil and Edamame Stir Fry with Crispy Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Stir Fry with Crispy Tempeh

Pan-seared tempeh and tender lentils tossed with shelled edamame and colorful peppers in a savory ginger-soy glaze, finished with a toasted sesame crunch.

NUTRITION

546kcal
Protein
45.4g
Fat
22.8g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh, cubed

120g Cooked Lentils

80g Shelled Edamame

50g Red Bell Pepper, sliced

1 tsp Sesame Oil

1 tbsp Soy Sauce

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Slice the tempeh into small, even cubes to ensure they get maximum surface area for browning.

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the tempeh cubes to the hot pan and cook for 5-7 minutes, tossing occasionally until they are golden brown and crispy on all sides.

  • 4

    Add the sliced red bell peppers to the skillet and sauté for 3 minutes until they are vibrant and slightly tender.

  • 5

    Stir in the cooked lentils and shelled edamame, mixing them thoroughly with the tempeh and peppers.

  • 6

    Add the minced garlic and grated ginger to the center of the pan, cooking for 1 minute until the fragrance is released.

  • 7

    Drizzle the soy sauce over the entire mixture and toss well to ensure every ingredient is coated in the savory glaze.

  • 8

    Cook for 2 more minutes until the dish is heated through and the flavors have melded, then serve immediately.