Name: Creamy Lentil and Vegetable Stew with Seared Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.4 oz Tempeh; 1/4 cup Red Lentils; 1 cup Spinach; 1/2 cup chopped Carrots; 1 cup Vegetable Broth; 2 tbsp Nutritional Yeast; 2 tsp Coconut Aminos; 1 clove Garlic

Nutrition

Per serving

479 calories

Protein: 41g; 32% of calories
Carbs: 53g; 42% of calories
Fat: 15g; 26% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Rinse red lentils and place in a pot with vegetable broth, minced garlic, and diced carrots.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are soft and creamy.
While lentils cook, slice tempeh into thin strips and marinate in coconut aminos.
Sear tempeh in a non-stick skillet over medium-high heat until golden brown on both sides.
Stir fresh spinach and nutritional yeast into the lentil stew until the greens are wilted.
Serve the creamy stew in a bowl topped with the seared tempeh strips.

Nutrition

Ingredients

Instructions

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