Creamy Lentil and Spinach Stew with Grilled Tempeh

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

Creamy Lentil and Spinach Stew with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Tempeh

A hearty red lentil and spinach stew simmered in light coconut milk, topped with savory grilled tempeh for a satisfyingly smoky finish.

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NUTRITION

432kcal
Protein
31.9g
Fat
21g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tempeh

1/2 cup cooked Red Lentils

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1 teaspoon Olive Oil

1/2 cup Vegetable Broth

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PREPARATION

  • 1

    Heat half of the olive oil in a small pot over medium heat and sauté minced garlic or onion if desired.

  • 2

    Add the cooked red lentils and vegetable broth to the pot, simmering for 5 minutes to blend flavors.

  • 3

    Stir in the light coconut milk and fresh spinach, cooking just until the spinach is wilted and the stew is creamy.

  • 4

    While the stew simmers, slice the tempeh into thin strips.

  • 5

    Brush a grill pan with the remaining olive oil and sear the tempeh strips for 3-4 minutes per side until golden brown.

  • 6

    Pour the lentil stew into a bowl and arrange the grilled tempeh on top before serving.

Creamy Lentil and Spinach Stew with Grilled Tempeh

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

Creamy Lentil and Spinach Stew with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Tempeh

A hearty red lentil and spinach stew simmered in light coconut milk, topped with savory grilled tempeh for a satisfyingly smoky finish.

NUTRITION

432kcal
Protein
31.9g
Fat
21g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tempeh

1/2 cup cooked Red Lentils

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1 teaspoon Olive Oil

1/2 cup Vegetable Broth

PREPARATION

  • 1

    Heat half of the olive oil in a small pot over medium heat and sauté minced garlic or onion if desired.

  • 2

    Add the cooked red lentils and vegetable broth to the pot, simmering for 5 minutes to blend flavors.

  • 3

    Stir in the light coconut milk and fresh spinach, cooking just until the spinach is wilted and the stew is creamy.

  • 4

    While the stew simmers, slice the tempeh into thin strips.

  • 5

    Brush a grill pan with the remaining olive oil and sear the tempeh strips for 3-4 minutes per side until golden brown.

  • 6

    Pour the lentil stew into a bowl and arrange the grilled tempeh on top before serving.