Name: Creamy Lentil and Spinach Skillet with Roasted Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Tempeh, cubed; 120g Cooked Brown Lentils; 2 cups Fresh Spinach; 30ml Light Coconut Milk; 0.5 tsp Olive Oil; 30g Yellow Onion, diced; 1 clove Garlic, minced

Creamy Lentil and Spinach Skillet with Roasted Tempeh

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Skillet with Roasted Tempeh

Lentils and spinach simmered in a light coconut sauce, topped with golden roasted tempeh for a satisfying, nutty crunch.

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NUTRITION

Protein

33.5g

Fat

15.4g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh, cubed

120g Cooked Brown Lentils

2 cups Fresh Spinach

30ml Light Coconut Milk

0.5 tsp Olive Oil

30g Yellow Onion, diced

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed tempeh with a pinch of salt and pepper, then roast for 15-20 minutes until golden and firm.
3
While the tempeh roasts, heat the olive oil in a non-stick skillet over medium heat.
4
Sauté the diced onion and minced garlic for 3-4 minutes until translucent and fragrant.
5
Add the cooked lentils to the skillet along with the light coconut milk and a splash of water or vegetable broth if needed.
6
Simmer the mixture for 5 minutes, allowing the flavors to meld and the liquid to slightly thicken.
7
Fold in the fresh spinach and cook just until wilted.
8
Transfer the lentil mixture to a bowl and top with the roasted tempeh cubes before serving.