Crispy Tempeh and Lentil Power Salad with Tahini Dressing

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

Crispy Tempeh and Lentil Power Salad with Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Power Salad with Tahini Dressing

Pan-seared tempeh and earthy lentils tossed with massaged kale and nutritional yeast, finished with a drizzle of creamy lemon-tahini dressing.

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NUTRITION

509kcal
Protein
44.8g
Fat
20.7g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

120g Cooked Lentils

40g Raw Kale, chopped

8g Nutritional Yeast

8g Tahini

15g Lemon Juice

1g Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into thin strips and pan-sear in a non-stick skillet over medium heat until golden and crispy on both sides.

  • 2

    Place the chopped kale in a large bowl and drizzle with half of the lemon juice, then massage with your hands for one minute until the leaves are tender.

  • 3

    In a small jar, whisk together the tahini, remaining lemon juice, garlic powder, and a splash of water to create a smooth dressing.

  • 4

    Add the cooked lentils and crispy tempeh to the bowl with the kale.

  • 5

    Sprinkle the nutritional yeast over the salad and toss everything together with the tahini dressing until well coated.

Crispy Tempeh and Lentil Power Salad with Tahini Dressing

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

Crispy Tempeh and Lentil Power Salad with Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Power Salad with Tahini Dressing

Pan-seared tempeh and earthy lentils tossed with massaged kale and nutritional yeast, finished with a drizzle of creamy lemon-tahini dressing.

NUTRITION

509kcal
Protein
44.8g
Fat
20.7g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

120g Cooked Lentils

40g Raw Kale, chopped

8g Nutritional Yeast

8g Tahini

15g Lemon Juice

1g Garlic Powder

PREPARATION

  • 1

    Slice the tempeh into thin strips and pan-sear in a non-stick skillet over medium heat until golden and crispy on both sides.

  • 2

    Place the chopped kale in a large bowl and drizzle with half of the lemon juice, then massage with your hands for one minute until the leaves are tender.

  • 3

    In a small jar, whisk together the tahini, remaining lemon juice, garlic powder, and a splash of water to create a smooth dressing.

  • 4

    Add the cooked lentils and crispy tempeh to the bowl with the kale.

  • 5

    Sprinkle the nutritional yeast over the salad and toss everything together with the tahini dressing until well coated.