Blog Meal Plan Lentils with Tempeh and Tomatoes Lentils with Tempeh and Tomatoes

Lentils with Tempeh and Tomatoes

45 min Vegan (Plant diet) Dinner Dairy freeGluten freeHigh proteinLactose free
660
Calories
51.2g
Protein
16.3g
Fat
77.2g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Tomato - 100 g (1 whole)
  • Tempeh - 160 g
  • Greens - 15 g (0.5 cup)
  • Red lentils - 110 g (0.6 cup)

How to make:

  1. Soak lentils for 30 minutes. Boil in clean water until tender
  2. Put tomatoes in a preheated pan, add greens, and simmer for a couple of minutes. Then add sliced tempeh. Simmer over low heat, stirring occasionally, for 5-10 minutes
  3. Remove from heat and add to lentils. Mix together. Season with salt and pepper to taste

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