Lentil and Vegetable Stir-Fry with Edamame and Cashew Sauce

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

Lentil and Vegetable Stir-Fry with Edamame and Cashew Sauce

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Edamame and Cashew Sauce

Sautéed lentils and edamame tossed with vibrant broccoli and peppers in a creamy cashew-ginger sauce, finished with a sprinkle of toasted sesame seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

506kcal
Protein
39g
Fat
13.7g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

0.5 cup Shelled Edamame

1 tablespoon Cashew Butter

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk together the cashew butter, tamari, and two tablespoons of warm water until a smooth sauce forms.

  • 2

    Heat a large non-stick skillet over medium-high heat with a splash of water or vegetable broth.

  • 3

    Add the broccoli florets and red bell pepper to the skillet and sauté for 4-5 minutes until tender-crisp.

  • 4

    Stir in the cooked lentils and edamame, cooking for another 2-3 minutes until heated through.

  • 5

    Pour the cashew sauce over the vegetable and lentil mixture and sprinkle with nutritional yeast.

  • 6

    Toss everything together until the sauce is creamy and coats all the ingredients evenly.

  • 7

    Remove from heat and serve immediately while hot and fragrant.

Lentil and Vegetable Stir-Fry with Edamame and Cashew Sauce

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

Lentil and Vegetable Stir-Fry with Edamame and Cashew Sauce

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Edamame and Cashew Sauce

Sautéed lentils and edamame tossed with vibrant broccoli and peppers in a creamy cashew-ginger sauce, finished with a sprinkle of toasted sesame seeds.

NUTRITION

506kcal
Protein
39g
Fat
13.7g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

0.5 cup Shelled Edamame

1 tablespoon Cashew Butter

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

PREPARATION

  • 1

    In a small bowl, whisk together the cashew butter, tamari, and two tablespoons of warm water until a smooth sauce forms.

  • 2

    Heat a large non-stick skillet over medium-high heat with a splash of water or vegetable broth.

  • 3

    Add the broccoli florets and red bell pepper to the skillet and sauté for 4-5 minutes until tender-crisp.

  • 4

    Stir in the cooked lentils and edamame, cooking for another 2-3 minutes until heated through.

  • 5

    Pour the cashew sauce over the vegetable and lentil mixture and sprinkle with nutritional yeast.

  • 6

    Toss everything together until the sauce is creamy and coats all the ingredients evenly.

  • 7

    Remove from heat and serve immediately while hot and fragrant.