Creamy Lentil and Vegetable Stir Fry with Edamame

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

Creamy Lentil and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stir Fry with Edamame

Sautéed lentils and edamame tossed with crisp broccoli and peppers in a savory tahini-ginger sauce, finished with a sprinkle of nutritional yeast for a nutty, toasted flavor.

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NUTRITION

493kcal
Protein
37.3g
Fat
13.9g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

0.5 cup Shelled Edamame

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 tablespoon Tahini

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

1 teaspoon Fresh Ginger

1 clove Garlic

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PREPARATION

  • 1

    Whisk the tahini, tamari, and grated ginger in a small bowl with a tablespoon of water until it reaches a creamy consistency.

  • 2

    Heat a large non-stick skillet over medium-high heat with a tablespoon of water to prevent sticking.

  • 3

    Add the broccoli florets and sliced bell peppers to the pan and sauté for 5 minutes until they are tender yet still crisp.

  • 4

    Stir in the minced garlic, cooked lentils, and shelled edamame, cooking for another 3 minutes until everything is heated through.

  • 5

    Pour the creamy tahini sauce over the vegetables and legumes, tossing gently to ensure every bite is well coated.

  • 6

    Remove the skillet from the heat and sprinkle the nutritional yeast over the top before serving in a warm bowl.

Creamy Lentil and Vegetable Stir Fry with Edamame

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

Creamy Lentil and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stir Fry with Edamame

Sautéed lentils and edamame tossed with crisp broccoli and peppers in a savory tahini-ginger sauce, finished with a sprinkle of nutritional yeast for a nutty, toasted flavor.

NUTRITION

493kcal
Protein
37.3g
Fat
13.9g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

0.5 cup Shelled Edamame

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 tablespoon Tahini

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

1 teaspoon Fresh Ginger

1 clove Garlic

PREPARATION

  • 1

    Whisk the tahini, tamari, and grated ginger in a small bowl with a tablespoon of water until it reaches a creamy consistency.

  • 2

    Heat a large non-stick skillet over medium-high heat with a tablespoon of water to prevent sticking.

  • 3

    Add the broccoli florets and sliced bell peppers to the pan and sauté for 5 minutes until they are tender yet still crisp.

  • 4

    Stir in the minced garlic, cooked lentils, and shelled edamame, cooking for another 3 minutes until everything is heated through.

  • 5

    Pour the creamy tahini sauce over the vegetables and legumes, tossing gently to ensure every bite is well coated.

  • 6

    Remove the skillet from the heat and sprinkle the nutritional yeast over the top before serving in a warm bowl.