Creamy Lentil and Spinach Stew with Grilled Tempeh

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

Creamy Lentil and Spinach Stew with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Tempeh

Red lentils simmered with ginger and light coconut milk, topped with tamari-glazed tempeh and fresh spinach for a vibrant, velvety finish.

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NUTRITION

489kcal
Protein
40.7g
Fat
16.4g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh, sliced

1/4 cup Dry Red Lentils

2 cups Fresh Spinach

2 tbsp Light Coconut Milk

1 cup Vegetable Broth

1/4 cup Diced Yellow Onion

1 tbsp Tamari (Gluten-Free)

1 tsp Minced Fresh Ginger

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PREPARATION

  • 1

    In a medium pot, sauté the diced onion and minced ginger with a splash of vegetable broth over medium heat until the onion is translucent.

  • 2

    Rinse the red lentils and add them to the pot along with the remaining vegetable broth.

  • 3

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.

  • 4

    While the lentils simmer, toss the sliced tempeh in the tamari until evenly coated.

  • 5

    Heat a non-stick skillet over medium-high heat and grill the tempeh strips for 3-4 minutes per side until they are golden brown and caramelized.

  • 6

    Once the lentils are cooked, stir in the light coconut milk and fresh spinach, heating just until the spinach has wilted into the stew.

  • 7

    Transfer the creamy lentil stew to a bowl and arrange the grilled tempeh strips on top before serving.

Creamy Lentil and Spinach Stew with Grilled Tempeh

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

Creamy Lentil and Spinach Stew with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Tempeh

Red lentils simmered with ginger and light coconut milk, topped with tamari-glazed tempeh and fresh spinach for a vibrant, velvety finish.

NUTRITION

489kcal
Protein
40.7g
Fat
16.4g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh, sliced

1/4 cup Dry Red Lentils

2 cups Fresh Spinach

2 tbsp Light Coconut Milk

1 cup Vegetable Broth

1/4 cup Diced Yellow Onion

1 tbsp Tamari (Gluten-Free)

1 tsp Minced Fresh Ginger

PREPARATION

  • 1

    In a medium pot, sauté the diced onion and minced ginger with a splash of vegetable broth over medium heat until the onion is translucent.

  • 2

    Rinse the red lentils and add them to the pot along with the remaining vegetable broth.

  • 3

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.

  • 4

    While the lentils simmer, toss the sliced tempeh in the tamari until evenly coated.

  • 5

    Heat a non-stick skillet over medium-high heat and grill the tempeh strips for 3-4 minutes per side until they are golden brown and caramelized.

  • 6

    Once the lentils are cooked, stir in the light coconut milk and fresh spinach, heating just until the spinach has wilted into the stew.

  • 7

    Transfer the creamy lentil stew to a bowl and arrange the grilled tempeh strips on top before serving.