YOUR SOLIN GENERATED RECIPE
Tempeh and Lentil Stew with Roasted Parsnips
Hearty tempeh and green lentils simmered in a fragrant thyme-infused broth, served with golden roasted parsnips for a comforting and velvety texture.
INGREDIENTS
3 oz Tempeh
0.25 cup Dry green lentils
0.5 cup Parsnips
0 tsp Extra virgin olive oil
1.5 cup Vegetable broth
0.25 cup Yellow onion
1 clove Garlic
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Nutritional yeast
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss diced parsnips with half of the olive oil and a pinch of the sea salt and black pepper.
Roast the parsnips for 20 minutes or until they are tender and golden brown.
In a large pot, heat the remaining olive oil over medium heat and sauté the onion, garlic, and crumbled tempeh until lightly browned.
Add the dry lentils, vegetable broth, and dried thyme to the pot and bring to a boil.
Reduce the heat to low and simmer for 25 minutes until the lentils are soft and the liquid has thickened.
Stir in the nutritional yeast and the remaining salt and pepper, then serve the stew in bowls topped with the roasted parsnips.