Lentil and Vegetable Protein Stir-Fry

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

Lentil and Vegetable Protein Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Protein Stir-Fry

Sautéed lentils and crumbled tempeh tossed with crisp broccoli and bell peppers in a savory ginger-garlic sauce, finished with a toasted sesame aroma.

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NUTRITION

499kcal
Protein
36.6g
Fat
14.7g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

3 ounces Tempeh, crumbled

1 cup Broccoli Florets

0.5 cup Red Bell Pepper, sliced

1 tablespoon Coconut Aminos

1 teaspoon Sesame Oil

1 teaspoon Fresh Ginger, minced

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Add the crumbled tempeh to the pan and sauté until it becomes golden brown and slightly crisp.

  • 3

    Toss in the broccoli florets and red bell pepper, cooking for 3 to 4 minutes until the vegetables are tender-crisp.

  • 4

    Stir in the cooked lentils, minced ginger, and garlic, mixing well to combine.

  • 5

    Pour the coconut aminos over the mixture and sauté for another 2 minutes until everything is heated through and well-coated.

  • 6

    Serve immediately while hot, optionally garnishing with fresh scallions.

Lentil and Vegetable Protein Stir-Fry

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

Lentil and Vegetable Protein Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Protein Stir-Fry

Sautéed lentils and crumbled tempeh tossed with crisp broccoli and bell peppers in a savory ginger-garlic sauce, finished with a toasted sesame aroma.

NUTRITION

499kcal
Protein
36.6g
Fat
14.7g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

3 ounces Tempeh, crumbled

1 cup Broccoli Florets

0.5 cup Red Bell Pepper, sliced

1 tablespoon Coconut Aminos

1 teaspoon Sesame Oil

1 teaspoon Fresh Ginger, minced

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Add the crumbled tempeh to the pan and sauté until it becomes golden brown and slightly crisp.

  • 3

    Toss in the broccoli florets and red bell pepper, cooking for 3 to 4 minutes until the vegetables are tender-crisp.

  • 4

    Stir in the cooked lentils, minced ginger, and garlic, mixing well to combine.

  • 5

    Pour the coconut aminos over the mixture and sauté for another 2 minutes until everything is heated through and well-coated.

  • 6

    Serve immediately while hot, optionally garnishing with fresh scallions.