Lentil and Vegetable Stir-Fry with Seared Tempeh

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

Lentil and Vegetable Stir-Fry with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Seared Tempeh

Pan-seared tempeh and earthy lentils tossed with crisp broccoli and peppers in a savory ginger-tamari glaze, finished with a drizzle of toasted sesame oil.

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NUTRITION

502kcal
Protein
42.6g
Fat
21.6g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

100g Cooked Brown Lentils

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1 tbsp Tamari

1 tsp Toasted Sesame Oil

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PREPARATION

  • 1

    Slice the tempeh into thin strips and prepare the vegetables by chopping the broccoli and bell peppers.

  • 2

    Heat a large non-stick skillet over medium-high heat and sear the tempeh strips until they are golden brown and crisp on both sides.

  • 3

    Add the broccoli and bell peppers to the skillet with a tablespoon of water, then cover with a lid for two minutes to steam-tenderize the vegetables.

  • 4

    Remove the lid and stir in the cooked lentils, sautéing for another two minutes until everything is well combined.

  • 5

    Whisk the tamari and toasted sesame oil together in a small bowl and pour the mixture over the stir-fry.

  • 6

    Toss the ingredients continuously for one minute until the sauce is evenly distributed and the dish is fragrant and heated through.

Lentil and Vegetable Stir-Fry with Seared Tempeh

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

Lentil and Vegetable Stir-Fry with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Seared Tempeh

Pan-seared tempeh and earthy lentils tossed with crisp broccoli and peppers in a savory ginger-tamari glaze, finished with a drizzle of toasted sesame oil.

NUTRITION

502kcal
Protein
42.6g
Fat
21.6g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

100g Cooked Brown Lentils

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1 tbsp Tamari

1 tsp Toasted Sesame Oil

PREPARATION

  • 1

    Slice the tempeh into thin strips and prepare the vegetables by chopping the broccoli and bell peppers.

  • 2

    Heat a large non-stick skillet over medium-high heat and sear the tempeh strips until they are golden brown and crisp on both sides.

  • 3

    Add the broccoli and bell peppers to the skillet with a tablespoon of water, then cover with a lid for two minutes to steam-tenderize the vegetables.

  • 4

    Remove the lid and stir in the cooked lentils, sautéing for another two minutes until everything is well combined.

  • 5

    Whisk the tamari and toasted sesame oil together in a small bowl and pour the mixture over the stir-fry.

  • 6

    Toss the ingredients continuously for one minute until the sauce is evenly distributed and the dish is fragrant and heated through.