YOUR SOLIN GENERATED RECIPE
Lentil and Tempeh Salad with Crunchy Vegetables
Steamed tempeh and earthy lentils tossed with crisp cucumbers and radishes in a zesty lemon-herb dressing for a refreshing, protein-packed crunch.
INGREDIENTS
108 grams Tempeh
10 grams Cooked Lentils
8 grams Nutritional Yeast
20 grams Cucumber, diced
5 grams Lemon Juice
PREPARATION
Cut the tempeh into small half-inch cubes to ensure even seasoning.
Steam the tempeh cubes for about 10 minutes to soften their texture and remove any natural bitterness.
In a mixing bowl, combine the steamed tempeh with the cooked lentils and finely diced cucumber.
Whisk the lemon juice and nutritional yeast together in a small ramekin until a smooth, savory dressing forms.
Drizzle the dressing over the salad and toss gently until every ingredient is well-coated.
Serve immediately while the vegetables are at their peak crispness.