Creamy Lentil and Spinach Skillet with Seared Tempeh

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

Creamy Lentil and Spinach Skillet with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Skillet with Seared Tempeh

Pan-seared tempeh and tender lentils simmered with fresh spinach in a savory nutritional yeast broth, finished with a bright squeeze of zesty lemon.

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NUTRITION

383kcal
Protein
36.9g
Fat
13.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh

100g Cooked Lentils

2 cups Fresh Spinach

1 tbsp Nutritional Yeast

0.25 cup Vegetable Broth

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into thin strips and heat a non-stick skillet over medium-high heat.

  • 2

    Sear the tempeh for 3-4 minutes per side until it reaches a perfect golden brown.

  • 3

    Add the minced garlic and cooked lentils to the skillet, stirring for 1 minute.

  • 4

    Pour in the vegetable broth and nutritional yeast, stirring constantly to create a light, savory sauce.

  • 5

    Toss in the fresh spinach and cook just until the leaves are wilted and bright green.

  • 6

    Season with a pinch of salt and pepper, then finish with a squeeze of fresh lemon juice before serving.

Creamy Lentil and Spinach Skillet with Seared Tempeh

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

Creamy Lentil and Spinach Skillet with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Skillet with Seared Tempeh

Pan-seared tempeh and tender lentils simmered with fresh spinach in a savory nutritional yeast broth, finished with a bright squeeze of zesty lemon.

NUTRITION

383kcal
Protein
36.9g
Fat
13.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh

100g Cooked Lentils

2 cups Fresh Spinach

1 tbsp Nutritional Yeast

0.25 cup Vegetable Broth

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thin strips and heat a non-stick skillet over medium-high heat.

  • 2

    Sear the tempeh for 3-4 minutes per side until it reaches a perfect golden brown.

  • 3

    Add the minced garlic and cooked lentils to the skillet, stirring for 1 minute.

  • 4

    Pour in the vegetable broth and nutritional yeast, stirring constantly to create a light, savory sauce.

  • 5

    Toss in the fresh spinach and cook just until the leaves are wilted and bright green.

  • 6

    Season with a pinch of salt and pepper, then finish with a squeeze of fresh lemon juice before serving.