NUTRITION

SERVINGS

INGREDIENTS

6 oz tempeh

0.75 cup cooked green lentils

0.25 tsp extra virgin olive oil

1 tbsp tamari

0.25 cup diced carrots

0.25 cup diced celery

0.25 cup diced onion

1 clove garlic

0.5 cup vegetable broth

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the tempeh into 1-inch uniform cubes to ensure even browning.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat and add the tempeh cubes.

• 3

  Drizzle the tamari over the tempeh and sear for 3-4 minutes per side until the edges are golden and crispy.

• 4

  Remove the tempeh from the pan and set aside on a plate.

• 5

  In the same skillet, add the diced onion, carrots, and celery, sautéing for 5 minutes until the vegetables soften.

• 6

  Stir in the minced garlic and dried thyme, cooking for 1 minute until highly fragrant.

• 7

  Pour in the cooked green lentils and vegetable broth, then reduce the heat to low.

• 8

  Simmer the mixture for 6-8 minutes until the broth has mostly reduced and created a light glaze over the legumes.

• 9

  Season the lentil mixture with sea salt and black pepper.

• 10

  Fold the crispy tempeh back into the braised lentils and serve immediately while warm.