Lentil and Edamame Stir-Fry with Sautéed Spinach

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

Lentil and Edamame Stir-Fry with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Stir-Fry with Sautéed Spinach

Lentils and shelled edamame stir-fried with fresh ginger and garlic, served over a bed of tender sautéed spinach with a hint of toasted sesame.

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NUTRITION

467kcal
Protein
41.3g
Fat
14.4g
Carbs
55.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

1.25 cups Shelled Edamame

3 cups Fresh Spinach

1 tbsp Tamari

0.5 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    Heat a large non-stick skillet over medium-high heat and add the sesame oil.

  • 2

    Add the minced garlic and grated ginger to the pan, sautéing for about 30 seconds until the aroma is released.

  • 3

    Toss in the cooked lentils and shelled edamame, stirring frequently for 3-5 minutes to heat through and develop a light golden color.

  • 4

    Pour the tamari over the legume mixture and stir well to ensure everything is evenly coated.

  • 5

    Add the fresh spinach to the skillet in handfuls, tossing gently until the leaves are just wilted and vibrant green.

  • 6

    Remove from the heat immediately to prevent overcooking the spinach and serve warm.

Lentil and Edamame Stir-Fry with Sautéed Spinach

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

Lentil and Edamame Stir-Fry with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Stir-Fry with Sautéed Spinach

Lentils and shelled edamame stir-fried with fresh ginger and garlic, served over a bed of tender sautéed spinach with a hint of toasted sesame.

NUTRITION

467kcal
Protein
41.3g
Fat
14.4g
Carbs
55.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

1.25 cups Shelled Edamame

3 cups Fresh Spinach

1 tbsp Tamari

0.5 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Heat a large non-stick skillet over medium-high heat and add the sesame oil.

  • 2

    Add the minced garlic and grated ginger to the pan, sautéing for about 30 seconds until the aroma is released.

  • 3

    Toss in the cooked lentils and shelled edamame, stirring frequently for 3-5 minutes to heat through and develop a light golden color.

  • 4

    Pour the tamari over the legume mixture and stir well to ensure everything is evenly coated.

  • 5

    Add the fresh spinach to the skillet in handfuls, tossing gently until the leaves are just wilted and vibrant green.

  • 6

    Remove from the heat immediately to prevent overcooking the spinach and serve warm.