Lentil and Tempeh Stir Fry with Edamame and Bell Peppers

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

Lentil and Tempeh Stir Fry with Edamame and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Stir Fry with Edamame and Bell Peppers

Pan-seared tempeh and lentils tossed with edamame and sweet bell peppers in a savory ginger glaze, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

448kcal
Protein
40.4g
Fat
16.7g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh, cubed

80g Cooked Lentils

60g Shelled Edamame

100g Red Bell Pepper, sliced

1 tbsp Tamari

1 tsp Fresh Ginger, minced

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PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and lightly coat with cooking spray if needed.

  • 2

    Add the cubed tempeh to the pan and sear until all sides are golden brown and slightly crisp.

  • 3

    Toss in the sliced bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 4

    Stir in the cooked lentils, edamame, and minced ginger, heating through for another 2 minutes.

  • 5

    Pour the tamari over the mixture and toss well to coat all ingredients evenly.

  • 6

    Serve immediately while hot, garnished with sesame seeds if desired.

Lentil and Tempeh Stir Fry with Edamame and Bell Peppers

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

Lentil and Tempeh Stir Fry with Edamame and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Stir Fry with Edamame and Bell Peppers

Pan-seared tempeh and lentils tossed with edamame and sweet bell peppers in a savory ginger glaze, finished with a sprinkle of toasted sesame seeds.

NUTRITION

448kcal
Protein
40.4g
Fat
16.7g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh, cubed

80g Cooked Lentils

60g Shelled Edamame

100g Red Bell Pepper, sliced

1 tbsp Tamari

1 tsp Fresh Ginger, minced

PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and lightly coat with cooking spray if needed.

  • 2

    Add the cubed tempeh to the pan and sear until all sides are golden brown and slightly crisp.

  • 3

    Toss in the sliced bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 4

    Stir in the cooked lentils, edamame, and minced ginger, heating through for another 2 minutes.

  • 5

    Pour the tamari over the mixture and toss well to coat all ingredients evenly.

  • 6

    Serve immediately while hot, garnished with sesame seeds if desired.