Creamy Lentil and Spinach Stew with Grilled Tempeh

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

Creamy Lentil and Spinach Stew with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Tempeh

Red lentils and spinach simmered in a savory broth, thickened for a creamy texture and topped with smoky grilled tempeh.

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NUTRITION

325kcal
Protein
41.7g
Fat
7.8g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

60g Tempeh

180g Egg Whites

15g Dry Red Lentils

100g Fresh Spinach

5g Nutritional Yeast

200ml Low Sodium Vegetable Broth

15g Minced Onion

3g Minced Garlic

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PREPARATION

  • 1

    Slice the tempeh into thin strips and grill in a non-stick pan over medium heat until golden and smoky.

  • 2

    In a small pot, sauté the minced onion and garlic with a splash of vegetable broth until they become translucent and fragrant.

  • 3

    Add the dry red lentils and the remaining vegetable broth to the pot, then simmer for 10-12 minutes until the lentils are soft and starting to break down.

  • 4

    Stir the fresh spinach into the lentil mixture until it is fully wilted.

  • 5

    Reduce the heat to low and slowly whisk in the liquid egg whites, stirring constantly for 2-3 minutes until the stew thickens into a creamy consistency.

  • 6

    Pour the stew into a bowl, top with the grilled tempeh strips, and finish with a sprinkle of nutritional yeast.

Creamy Lentil and Spinach Stew with Grilled Tempeh

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

Creamy Lentil and Spinach Stew with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Tempeh

Red lentils and spinach simmered in a savory broth, thickened for a creamy texture and topped with smoky grilled tempeh.

NUTRITION

325kcal
Protein
41.7g
Fat
7.8g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

60g Tempeh

180g Egg Whites

15g Dry Red Lentils

100g Fresh Spinach

5g Nutritional Yeast

200ml Low Sodium Vegetable Broth

15g Minced Onion

3g Minced Garlic

PREPARATION

  • 1

    Slice the tempeh into thin strips and grill in a non-stick pan over medium heat until golden and smoky.

  • 2

    In a small pot, sauté the minced onion and garlic with a splash of vegetable broth until they become translucent and fragrant.

  • 3

    Add the dry red lentils and the remaining vegetable broth to the pot, then simmer for 10-12 minutes until the lentils are soft and starting to break down.

  • 4

    Stir the fresh spinach into the lentil mixture until it is fully wilted.

  • 5

    Reduce the heat to low and slowly whisk in the liquid egg whites, stirring constantly for 2-3 minutes until the stew thickens into a creamy consistency.

  • 6

    Pour the stew into a bowl, top with the grilled tempeh strips, and finish with a sprinkle of nutritional yeast.