Name: Grilled Tempeh and Lentil Power Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Tempeh, sliced; 1/2 cup Cooked Lentils; 1/2 cup Red Bell Pepper, diced; 1/2 cup Cucumber, diced; 1 cup Baby Spinach; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; 1 tablespoon Apple Cider Vinegar

Grilled Tempeh and Lentil Power Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Lentil Power Salad with Crunchy Vegetables

Grilled tempeh and earthy lentils tossed with crisp bell peppers and cucumbers in a zesty lemon-dijon vinaigrette, finished with a bright pop of fresh parsley.

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NUTRITION

Protein

41.5g

Fat

17.1g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Tempeh, sliced

1/2 cup Cooked Lentils

1/2 cup Red Bell Pepper, diced

1/2 cup Cucumber, diced

1 cup Baby Spinach

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Slice the tempeh into thin strips and steam them for 10 minutes to soften the texture and remove any bitterness.
2
Heat a non-stick grill pan over medium-high heat and grill the tempeh strips for 3-4 minutes per side until golden brown grill marks appear.
3
In a large mixing bowl, combine the cooked lentils, diced red bell pepper, diced cucumber, and baby spinach.
4
In a small jar or bowl, whisk together the lemon juice, Dijon mustard, and apple cider vinegar until well emulsified.
5
Pour the dressing over the lentil and vegetable mixture and toss gently to coat all ingredients.
6
Plate the salad and top with the warm grilled tempeh strips, serving immediately while the tempeh is still hot.