Seared Tempeh with Roasted Broccoli and Lentil Mash

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

Seared Tempeh with Roasted Broccoli and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Roasted Broccoli and Lentil Mash

Pan-seared tempeh and roasted broccoli served over a creamy red lentil mash, finished with a squeeze of lemon and a pinch of toasted cumin.

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NUTRITION

383kcal
Protein
36.4g
Fat
15.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Tempeh

1/3 cup Cooked Red Lentils

1 cup Broccoli florets

1 tsp Lemon juice

1/2 tsp Ground cumin

1/2 tsp Garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a sprinkle of garlic powder and roast for 15-18 minutes until the edges are tender and slightly charred.

  • 3

    Slice the tempeh into thin rectangles and sear in a hot non-stick skillet over medium-high heat for about 4 minutes per side until golden brown.

  • 4

    Place the cooked red lentils in a small bowl and mash them with a fork, stirring in the ground cumin and a tablespoon of warm water to reach a creamy consistency.

  • 5

    Spread the lentil mash onto a plate, top with the seared tempeh and roasted broccoli, and finish with a bright squeeze of fresh lemon juice.

Seared Tempeh with Roasted Broccoli and Lentil Mash

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

Seared Tempeh with Roasted Broccoli and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Roasted Broccoli and Lentil Mash

Pan-seared tempeh and roasted broccoli served over a creamy red lentil mash, finished with a squeeze of lemon and a pinch of toasted cumin.

NUTRITION

383kcal
Protein
36.4g
Fat
15.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Tempeh

1/3 cup Cooked Red Lentils

1 cup Broccoli florets

1 tsp Lemon juice

1/2 tsp Ground cumin

1/2 tsp Garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a sprinkle of garlic powder and roast for 15-18 minutes until the edges are tender and slightly charred.

  • 3

    Slice the tempeh into thin rectangles and sear in a hot non-stick skillet over medium-high heat for about 4 minutes per side until golden brown.

  • 4

    Place the cooked red lentils in a small bowl and mash them with a fork, stirring in the ground cumin and a tablespoon of warm water to reach a creamy consistency.

  • 5

    Spread the lentil mash onto a plate, top with the seared tempeh and roasted broccoli, and finish with a bright squeeze of fresh lemon juice.