Grilled Tempeh and Lentil Salad with Crunchy Vegetables

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

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

Char-grilled tempeh and tender lentils tossed with crisp cucumbers and bell peppers, finished with a savory nutritional yeast dressing and fresh parsley.

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NUTRITION

251kcal
Protein
33.2g
Fat
8.0g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

60 grams Tempeh, sliced

22 grams Nutritional Yeast

20 grams Cooked Lentils

70 grams Fresh Spinach

30 grams Diced Cucumber

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into thin strips and lightly mist a non-stick grill pan with water or a tiny amount of cooking spray.

  • 2

    Grill the tempeh over medium-high heat for 3-4 minutes per side until distinct char marks appear and the edges are crisp.

  • 3

    In a small bowl, whisk together the lemon juice and nutritional yeast with a splash of water to create a thick, savory dressing.

  • 4

    Place the fresh spinach in a large bowl and top with the cooked lentils and diced cucumber.

  • 5

    Add the grilled tempeh strips to the salad and drizzle the nutritional yeast dressing over the top.

  • 6

    Toss gently to combine all ingredients, ensuring the spinach is well-coated before serving.

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

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

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Lentil Salad with Crunchy Vegetables

Char-grilled tempeh and tender lentils tossed with crisp cucumbers and bell peppers, finished with a savory nutritional yeast dressing and fresh parsley.

NUTRITION

251kcal
Protein
33.2g
Fat
8.0g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

60 grams Tempeh, sliced

22 grams Nutritional Yeast

20 grams Cooked Lentils

70 grams Fresh Spinach

30 grams Diced Cucumber

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thin strips and lightly mist a non-stick grill pan with water or a tiny amount of cooking spray.

  • 2

    Grill the tempeh over medium-high heat for 3-4 minutes per side until distinct char marks appear and the edges are crisp.

  • 3

    In a small bowl, whisk together the lemon juice and nutritional yeast with a splash of water to create a thick, savory dressing.

  • 4

    Place the fresh spinach in a large bowl and top with the cooked lentils and diced cucumber.

  • 5

    Add the grilled tempeh strips to the salad and drizzle the nutritional yeast dressing over the top.

  • 6

    Toss gently to combine all ingredients, ensuring the spinach is well-coated before serving.