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.

Lentil and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir Fry with Edamame

Tender lentils and shelled edamame wok-tossed with crisp broccoli in a savory ginger-garlic sauce, finished with a sprinkle of spicy red pepper flakes.

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NUTRITION

313kcal
Protein
27.9g
Fat
7.1g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

120g Shelled Edamame (frozen, thawed)

90g Cooked Lentils

140g Broccoli Florets

1 tablespoon Tamari Sauce

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

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PREPARATION

  • 1

    Steam the broccoli florets in a small amount of water for 3-4 minutes until they are tender-crisp, then drain.

  • 2

    Heat a large non-stick skillet or wok over medium heat and add a splash of water to prevent sticking.

  • 3

    Add the minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.

  • 4

    Stir in the thawed edamame and cooked lentils, tossing frequently to heat through.

  • 5

    Add the steamed broccoli to the pan and pour the tamari sauce over the mixture.

  • 6

    Stir-fry everything together for another 2 minutes until the sauce is well-distributed and the vegetables are hot.

  • 7

    Remove from heat and serve immediately, garnished with red pepper flakes if desired.

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.

Lentil and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir Fry with Edamame

Tender lentils and shelled edamame wok-tossed with crisp broccoli in a savory ginger-garlic sauce, finished with a sprinkle of spicy red pepper flakes.

NUTRITION

313kcal
Protein
27.9g
Fat
7.1g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

120g Shelled Edamame (frozen, thawed)

90g Cooked Lentils

140g Broccoli Florets

1 tablespoon Tamari Sauce

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

PREPARATION

  • 1

    Steam the broccoli florets in a small amount of water for 3-4 minutes until they are tender-crisp, then drain.

  • 2

    Heat a large non-stick skillet or wok over medium heat and add a splash of water to prevent sticking.

  • 3

    Add the minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.

  • 4

    Stir in the thawed edamame and cooked lentils, tossing frequently to heat through.

  • 5

    Add the steamed broccoli to the pan and pour the tamari sauce over the mixture.

  • 6

    Stir-fry everything together for another 2 minutes until the sauce is well-distributed and the vegetables are hot.

  • 7

    Remove from heat and serve immediately, garnished with red pepper flakes if desired.