YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Stir-Fry with Edamame
A protein-packed sauté of earthy lentils, shelled edamame, and crisp broccoli tossed in a savory ginger-garlic tamari sauce with a nutty nutritional yeast finish.
INGREDIENTS
150g Shelled Edamame
35g Cooked Lentils
150g Broccoli Florets
50g Sliced Red Bell Pepper
3 tbsp Nutritional Yeast
1 tbsp Tamari Sauce
1 clove Minced Garlic
1 tsp Grated Fresh Ginger
PREPARATION
Heat a large non-stick skillet or wok over medium-high heat with a splash of water or vegetable broth to prevent sticking.
Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until highly fragrant.
Toss in the broccoli florets and red bell pepper strips, stirring frequently for 4-5 minutes until they are tender-crisp.
Add the shelled edamame and cooked lentils to the pan, stirring to combine and heating through for 2-3 minutes.
Drizzle the tamari sauce over the vegetables and sprinkle the nutritional yeast evenly across the mixture.
Toss everything together for one final minute until the nutritional yeast creates a light, savory coating on the vegetables.
Remove from heat and serve immediately while the vegetables are vibrant and hot.