Name: Creamy Lentil and Tempeh Skillet with Spinach and Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 105g Tempeh, cubed; 110g Cooked Brown Lentils; 100g White Mushrooms, sliced; 60g Fresh Spinach; 60g Non-fat Greek Yogurt; 2 teaspoons Olive Oil; 50g Yellow Onion, diced; 1 clove Garlic, minced; 1/4 cup Vegetable Broth

Nutrition

Per serving

515 calories

Protein: 42g; 31% of calories
Carbs: 45g; 33% of calories
Fat: 22g; 36% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Heat the olive oil in a large skillet over medium-high heat.
Add the cubed tempeh and sauté until the edges are golden brown and slightly crisp.
Stir in the diced onions and sliced mushrooms, cooking until the vegetables are softened and the mushrooms have released their moisture.
Add the minced garlic and cook for one minute until fragrant.
Pour in the cooked lentils and vegetable broth, stirring to combine and heating through.
Add the fresh spinach and toss gently until the leaves are just wilted.
Remove the skillet from the heat and fold in the Greek yogurt until the sauce is creamy and well-incorporated.
Season with salt and pepper to taste before serving warm.

Nutrition

Ingredients

Instructions

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