Creamy 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.

Creamy Lentil and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stir Fry with Edamame

Tender lentils and edamame stir-fried with broccoli and peppers, then tossed in a ginger-spiced yogurt sauce and topped with fresh, sweet pineapple.

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NUTRITION

474kcal
Protein
41.2g
Fat
9.2g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

1 cup Shelled Edamame

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

0.25 cup Non-fat Greek Yogurt

0.25 cup Fresh Pineapple

1 tbsp Coconut Aminos

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PREPARATION

  • 1

    Heat a large non-stick skillet over medium heat with a splash of water.

  • 2

    Add the broccoli and red bell pepper, sautéing until the vegetables are tender-crisp.

  • 3

    Stir in the cooked lentils and shelled edamame, heating through for 3 minutes.

  • 4

    In a small bowl, whisk together the Greek yogurt, coconut aminos, and grated ginger.

  • 5

    Remove the skillet from heat and fold in the yogurt sauce and pineapple chunks until evenly coated.

  • 6

    Serve immediately while warm.

Creamy 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.

Creamy Lentil and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Vegetable Stir Fry with Edamame

Tender lentils and edamame stir-fried with broccoli and peppers, then tossed in a ginger-spiced yogurt sauce and topped with fresh, sweet pineapple.

NUTRITION

474kcal
Protein
41.2g
Fat
9.2g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

1 cup Shelled Edamame

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

0.25 cup Non-fat Greek Yogurt

0.25 cup Fresh Pineapple

1 tbsp Coconut Aminos

PREPARATION

  • 1

    Heat a large non-stick skillet over medium heat with a splash of water.

  • 2

    Add the broccoli and red bell pepper, sautéing until the vegetables are tender-crisp.

  • 3

    Stir in the cooked lentils and shelled edamame, heating through for 3 minutes.

  • 4

    In a small bowl, whisk together the Greek yogurt, coconut aminos, and grated ginger.

  • 5

    Remove the skillet from heat and fold in the yogurt sauce and pineapple chunks until evenly coated.

  • 6

    Serve immediately while warm.