Name: Creamy Lentil and Vegetable Stew with Grilled Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Tempeh; 0.15 cup Red Lentils; 1 tablespoon Lite Coconut Milk; 2 cups Fresh Spinach; 0.5 cup diced Carrots; 0.25 cup diced Onion; 1 cup Vegetable Broth

Creamy Lentil and Vegetable Stew with Grilled Tempeh

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stew with Grilled Tempeh

A hearty stew of red lentils and garden vegetables simmered in a light coconut broth, served with savory grilled tempeh and finished with a squeeze of zesty lime.

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NUTRITION

Protein

40.3g

Fat

18.4g

Carbs

46.3g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Tempeh

0.15 cup Red Lentils

1 tablespoon Lite Coconut Milk

2 cups Fresh Spinach

0.5 cup diced Carrots

0.25 cup diced Onion

1 cup Vegetable Broth

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PREPARATION

1
Slice the tempeh into thin strips and lightly season with cumin and garlic powder.
2
In a medium pot, sauté diced onion and carrots until softened.
3
Add the dry red lentils and vegetable broth, then simmer for 15 minutes until tender.
4
While the stew simmers, sear the tempeh in a non-stick skillet over medium-high heat until golden brown.
5
Stir the lite coconut milk and fresh spinach into the lentil stew until the greens are wilted.
6
Ladle the creamy stew into a bowl and arrange the grilled tempeh on top.