Crispy 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.

Crispy Lentil and Vegetable Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Vegetable Stir-Fry with Edamame

Pan-seared lentils and shelled edamame tossed with vibrant broccoli and peppers in a savory ginger-garlic glaze, finished with a toasted sesame aroma.

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NUTRITION

490kcal
Protein
40.0g
Fat
14.4g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

1.25 cups Shelled Edamame

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 tbsp Coconut Aminos

0.5 tsp Sesame Oil

1 clove Garlic, minced

0.5 tsp Fresh Ginger, grated

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the cooked lentils to the pan, spreading them out to maximize surface contact, and cook for 5 minutes until they become crispy.

  • 3

    Add the edamame, broccoli, and red bell peppers to the skillet, stirring frequently for 4 minutes until the vegetables are bright and tender-crisp.

  • 4

    Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

  • 5

    Pour in the coconut aminos and toss everything together for 1 minute to glaze the mixture.

  • 6

    Remove from heat and serve immediately.

Crispy 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.

Crispy Lentil and Vegetable Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Vegetable Stir-Fry with Edamame

Pan-seared lentils and shelled edamame tossed with vibrant broccoli and peppers in a savory ginger-garlic glaze, finished with a toasted sesame aroma.

NUTRITION

490kcal
Protein
40.0g
Fat
14.4g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

1.25 cups Shelled Edamame

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 tbsp Coconut Aminos

0.5 tsp Sesame Oil

1 clove Garlic, minced

0.5 tsp Fresh Ginger, grated

PREPARATION

  • 1

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

  • 2

    Add the cooked lentils to the pan, spreading them out to maximize surface contact, and cook for 5 minutes until they become crispy.

  • 3

    Add the edamame, broccoli, and red bell peppers to the skillet, stirring frequently for 4 minutes until the vegetables are bright and tender-crisp.

  • 4

    Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

  • 5

    Pour in the coconut aminos and toss everything together for 1 minute to glaze the mixture.

  • 6

    Remove from heat and serve immediately.