Name: Herbed Tempeh & Lentil Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz tempeh; 0.75 cup cooked brown lentils; 1 cup chopped kale; 0.5 cup diced red bell pepper; 0.25 cup diced red onion; 1 clove garlic; 0 tsp olive oil; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Herbed Tempeh & Lentil Skillet

Sautéed tempeh and earthy lentils tossed with vibrant kale and bell peppers in a fragrant herb-infused skillet.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.6g

Fat

18.1g

Carbs

67.8g

SERVINGS

1 serving

INGREDIENTS

5 oz tempeh

0.75 cup cooked brown lentils

1 cup chopped kale

0.5 cup diced red bell pepper

0.25 cup diced red onion

1 clove garlic

0 tsp olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Crumble the tempeh into small, bite-sized pieces using your hands or a knife.
2
Heat the olive oil in a large skillet over medium heat.
3
Add the diced red onion and red bell pepper to the skillet, sautéing for 4-5 minutes until the onion is translucent.
4
Stir in the crumbled tempeh and cook for another 5-6 minutes until the edges are golden brown and slightly crispy.
5
Add the minced garlic, dried oregano, dried thyme, sea salt, and black pepper, stirring for 1 minute until fragrant.
6
Fold in the cooked lentils and chopped kale, cooking for 2-3 minutes until the kale is wilted and the lentils are heated through.
7
Remove from heat and drizzle with fresh lemon juice before serving.